Yanagiba 270 mm, OUL x SAISEI Vintage
For those who slice sashimi and fish for sushi.
Saisei Vintage: unused 1970s stock, restored in our workshop.
You have another variant of this item in your wishlist.
Vintage new old stock from the 1970s
Goes with the knife
Choose options
You have another variant of this item in your wishlist.
Description
Yanagiba, 270 mm, from OUL x SAISEI Vintage. The knives were forged in Sakai in the 1970s and never used. We brought them out together with OUL, and each knife has been restored in our workshop.
Yanagiba is the long, single-bevel knife for sashimi and fish for sushi. The blade is carbon steel with iron cladding, sharpened on one side and made for right-handed use. The handle is Japanese (wa) in magnolia, with buffalo horn in black or white.
Carbon steel and iron rust if the blade is left wet. Dry the knife straight after use. We sharpen it in the workshop when it needs it.
OUL · Sakai, Osaka
OUL is based in Sakai, under the same roof as HADO. They are sharpening specialists: the blades come from selected smiths, then OUL sharpens, polishes and fits the handles.
All knives from OULSpecifications
- Knife type
- Yanagiba (slicer)
- Region
- Sakai, Osaka
- Steel
- Karbonstål, carbon steel
- Blade length
- 270 mm
- Handle
- Magnolia wood with buffalo horn
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- OUL-SS-B-270Y
- Weight
- 160 g
About the knife type: Yanagiba (slicer)
A yanagiba is a single-bevel knife made for slicing raw fish or meat into clean slices. With its long, thin blade, it is traditionally used by sushi chefs to keep the fibres and texture of the fish intact. Slice in one smooth movement to avoid sawing the food.
When sharpening a yanagiba, sharpen at a higher angle on one side and a zero angle on the flat side.
About the steel: Karbonstål
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
Similar knives
