Minonokuni Sakura Damascus 9.4-inch (240mm) Yanagi

Specifications

• Series: Minonokuni Sakura Damascus
• Shape: Yanagi (single-bevel sushi and sashimi slicer)
• Blade length: 240mm (9.4 inches)
• Steel: Aogami (blue) carbon steel core with a soft iron Damascus jacket; not stainless
• Hardness: 63-65 HRC
• Grind: Single bevel with an urasuki (hollow-ground) back, ground for right-handed use
• Spine thickness: 4.8 mm (0.19 inch)
• Blade height: 30.3 mm (1.19 inches)
• Weight: 4.85 ounces (137 g)
• Handle: Octagonal red sandalwood with an ebony (black laminated wood) ferrule
• Item number: Sakura-1616
• Made in: Japan

Sakura Damascus Yanagiba Sizes

Single-Bevel Lines Compared

About a Hand-Forged Knife

Every Sakura Damascus knife is forged by hand, so the Damascus pattern, the grind lines and small forging marks differ from knife to knife. These variations are the character of a hand-made blade and have no effect on how it cuts.

Before First Use

Wash the blade in warm, soapy water and dry it thoroughly. The knife arrives sharp, and a few strokes on a fine waterstone will refine the edge to the cook’s preference.

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 yanagi.
• 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, wipe on a thin film of camellia oil.
• More guidance is in our article on the care and maintenance of carbon steel knives.