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Details
Specifications
- Series: Minonokuni Matsu
- Shape: Yanagiba (single-bevel sushi and sashimi slicer)
- Blade length: 210mm (8.3 inches)
- Steel: Aogami #2 (Blue #2) carbon steel, hon kasumi construction (a hard steel edge forge-welded to a softer iron body); not stainless
- Hardness: 63-65 HRC
- Grind: Single bevel with an urasuki (hollow-ground) back, ground for right-handed use
- Spine thickness: 3.2 mm (0.13 inch)
- Blade height: 29 mm (1.14 inches)
- Weight: 3.9 ounces (111 g)
- Handle: Octagonal oiled ho (Japanese magnolia) wood with a buffalo horn ferrule
- Included: Ho wood saya (sheath)
- Item number: Matsu-1573
- Made in: Japan
Matsu Yanagiba Sizes
| Knife | Blade | Hand | Suited to |
|---|---|---|---|
| Matsu 8.3-inch (210mm) Yanagiba | 210mm (8.3 in.) | Right | Home boards, small sushi stations |
| Matsu 8.3-inch (210mm) Left-Handed Yanagiba | 210mm (8.3 in.) | Left | Home boards, small sushi stations |
| Matsu 9.4-inch (240mm) Yanagiba | 240mm (9.4 in.) | Right | Standard sushi counter length |
| Matsu 9.4-inch (240mm) Left-Handed Yanagiba | 240mm (9.4 in.) | Left | Standard sushi counter length |
| Matsu 10.6-inch (270mm) Yanagiba | 270mm (10.6 in.) | Right | Wide blocks of fish, volume slicing |
| Matsu 11.8-inch (300mm) Yanagi | 300mm (11.8 in.) | Right | Large blocks, long single strokes |
Matsu, Take and Ume Compared
| Line | Steel | Hardness | Best for |
|---|---|---|---|
| Matsu | Aogami #2 (blue) | 63-65 HRC | Experienced single-bevel users; longest edge retention, most delicate |
| Take | Shirogami #2 (white) | 60-62 HRC | The sweet spot; professional use, less brittle than blue |
| Ume | SK-4 (yellow) | 58-60 HRC | Novices; most forgiving and the best for learning to sharpen |
About a Hand-Forged Knife
Each Matsu blade is forged and finished by hand, not cut from sheet steel by machine. Hammer marks, a cloudy kasumi finish on the iron and slight differences in the grind lines from one knife to the next are signs of that work. They are expected, they vary from knife to knife, and they do not affect how the knife cuts.
Before First Use
Wash and dry the blade before slicing any fish. The knife arrives sharp, but a yanagiba reaches its best after the edge is refined on a fine finishing stone.
Tips for Best Results
- Slice with one long pull from heel to tip; avoid sawing or pressing down.
- Wipe the blade between slices so fish does not dry on the steel.
- Never cut through bone or frozen fish with a yanagiba.
- Sharpen the bevel side on waterstones and flatten the burr with light strokes on the back only.
Care
- Hand wash and dry the knife immediately after use. Never put it in a dishwasher or leave it to soak.
- Carbon steel reacts with acidic food and moisture. A gray or blue patina will form over time and helps protect the steel; rust spots can be removed with a fine abrasive.
- For storage, apply a thin film of camellia oil and keep the knife in its saya, away from damp.
- More guidance is in our article on the care and maintenance of carbon steel knives.
Additional Info
| Blade Length (Inches) | 8.3 in. |
|---|---|
| Blade Length (mm) | 210 mm |
| Blade Width (inches) | 1.14 |
| Grind | Urasuki Chisel |
| Steel Type | Blue Steel |
| Rockwell Hardness | 63-65 |
| Stainless | No |
| Handle Material | Oiled Japanese Magnolia (Ho) Wood with a Buffalo Horn Ferrule |
| Spine Thickness (mm) | 3.2 |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | Matsu-1573 |
| Manufacturer's Part Number | 1573 |
| Manufacturer's Suggested Retail Price | $389.00 |
