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520.00 € HT
The Nakagawa B1 yanagiba 300mm is the most popular knife for slicing raw fish and fillets. Yanagiba means “willow blade” in Japanese.
1 in stock
Nakagawa-san apprenticed with the legendary master blacksmith Kenichi Shiraki, who founded the Shiraki Hamono brand, eventually becoming its head after Shiraki-san retired. In 2005, Nakagawa-san changed the brand name to Nakagawa Hamono.
Brand: Hatsukokoro
Swordsmith: Satoshi Nakagawa
Steel: Aogami No. 1
Finish: Migaki
Hardness: 63 HRC
Blade Length: 29.1 cm
Blade Height at Heel: 3.6 cm
Blade Thickness at Heel: 3.2 mm
Blade Thickness at Tip: 1.2 mm
Weight: 258 g
The handle is handcrafted from royal ebony from Laos, with spacers made of mother-of-pearl resin, ferrule and bottom cap made of buffalo horn.
The blade we offer here is a yanagiba, a single-bevel blade primarily designed for slicing fish, though it can also be used for boneless cuts of meat.
Forged from Aogami #1 steel (Japanese blue steel) with a Damascus steel coating featuring a very subtle and elegant pattern.
Aogami #1 steel has a hardness of approximately 63 HRC, resulting in an extremely sharp and polished edge, ideal for slicing raw proteins, and with remarkable edge retention.
