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Details
Specifications
- Series: Minonokuni Take
- Shape: Yanagiba (single-bevel sushi and sashimi slicer)
- Blade length: 330mm (13 inches)
- Steel: Shirogami #2 (White #2) carbon steel, kasumi construction; not stainless
- Hardness: 60-62 HRC
- Grind: Single bevel with an urasuki (hollow-ground) back, ground for right-handed use
- Handle: Oval (D-shaped) oiled ho (Japanese magnolia) wood with a buffalo horn ferrule
- Item number: Take-1562
- Made in: Japan
Take Yanagiba Sizes
| Knife | Blade | Hand | Suited to |
|---|---|---|---|
| Take 8.3-inch (210mm) Yanagiba | 210mm (8.3 in.) | Right | Home boards, small sushi stations |
| Take 8.3-inch (210mm) Left-Handed Yanagi | 210mm (8.3 in.) | Left | Home boards, small sushi stations |
| Take 9.4-inch (240mm) Yanagiba | 240mm (9.4 in.) | Right | Standard sushi counter length |
| Take 9.4-inch (240mm) Left-Handed Yanagi | 240mm (9.4 in.) | Left | Standard sushi counter length |
| Take 10.6-inch (270mm) Yanagiba | 270mm (10.6 in.) | Right | Wide blocks of fish, volume slicing |
| Take 10.6-inch (270mm) Left-Handed Yanagi | 270mm (10.6 in.) | Left | Wide blocks of fish, volume slicing |
| Take 11.8-inch (300mm) Yanagiba | 300mm (11.8 in.) | Right | Large blocks, long single strokes |
| Take 13-inch (330mm) Yanagi | 330mm (13 in.) | Right | Whole tuna loins, wide salmon sides |
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
Take knives are forged by hand, so no two are identical. Small hammer marks, uneven shading in the kasumi finish and minor variation in the bevel line are normal results of handwork rather than defects, and they have no effect on the edge.
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
- Wash by hand and dry right away. Keep the knife out of the dishwasher and out of standing water.
- This is a reactive carbon steel. It will darken with use and form a patina, and it will rust if left wet.
- Before storing it for a while, wipe on a light coat of camellia oil.
- See our guide to the care and maintenance of carbon steel for more detail.
Additional Info
| Blade Length (Inches) | 13 in. |
|---|---|
| Blade Length (mm) | 330 mm |
| Blade Width (inches) | No |
| Grind | Urasuki Chisel |
| Steel Type | White #2 Carbon Steel |
| Rockwell Hardness | 60-62 |
| Stainless | No |
| Handle Material | Oiled Japanese Magnolia (Ho) Wood with a Buffalo Horn Ferrule |
| Spine Thickness (mm) | No |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | Take-1562 |
| Manufacturer's Part Number | 1562 |
| Manufacturer's Suggested Retail Price | $380.00 |
