Yanagiba knife with a 260 mm blade.
Grind: Single bevel (kataba) for right-handed users.

Blade length (tip to heel): 260 mm
Blade height: 40 mm
Spine thickness at the heel: 5 mm
Mid blade thickness: 3,5 mm
Weight: 215 grams
Steel: Shirogami#2 with an iron clad (non-stainless)
Finish: Polished migaki finish.

Masashi Yamamoto is a highly respected blacksmith from Sanjo, Japan. His knives are entirely handmade and are of exceptional quality. This usuba is a true showcase of craftsmanship. The edge is delivered thin and razor-sharp. The flat side (uran) lies perfectly flat against the surface without the blade wobbling (hineri). If there was ever a time to use terms like masterpiece and perfection, this would be it.

The handle is made of burnt chestnut with a buffalo horn bolster, shaped in an oval form.

Feel free to read more about Masashi and see pictures from our visit to his workshop in September 2019.

Note: Carbon steel is not stainless! Always dry the knife thoroughly after use to prevent rust. The carbon steel will develop a patina over time in various shades, which is completely normal but can be polished off with polishing paste if desired.