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Details
Specifications
- Series: Minonokuni Ume
- Shape: Yanagiba (single-bevel sushi and sashimi slicer)
- Blade length: 210mm (8.3 inches)
- Steel: SK-4 carbon steel (yellow paper steel); not stainless
- Hardness: 58-60 HRC
- Grind: Single bevel with an urasuki (hollow-ground) back, ground for left-handed use
- Handle: Oval (D-shaped) ho (Japanese magnolia) wood with a polycarbonate ferrule
- Item number: Ume-1544L
- Made in: Japan
Ume Yanagiba Sizes
| Knife | Blade | Hand | Suited to |
|---|---|---|---|
| Ume 8.3-inch (210mm) Yanagiba | 210mm (8.3 in.) | Right | Home boards, small sushi stations |
| Ume 8.3-inch (210mm) Left-Handed Yanagi | 210mm (8.3 in.) | Left | Home boards, small sushi stations |
| Ume 9.4-inch (240mm) Yanagiba | 240mm (9.4 in.) | Right | Standard sushi counter length |
| Ume 9.4-inch (240mm) Left-Handed Yanagi | 240mm (9.4 in.) | Left | Standard sushi counter length |
| Ume 10.6-inch (270mm) Yanagiba | 270mm (10.6 in.) | Right | Wide blocks of fish, volume slicing |
| Ume 10.6-inch (270mm) Left-Handed Yanagi | 270mm (10.6 in.) | Left | Wide blocks of fish, volume slicing |
| Ume 11.8-inch (300mm) Yanagiba | 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
Ume knives are made by hand rather than mass-produced on equipment. Expect visible forging marks, some unevenness in the finish and small differences between one knife and the next. These are part of the character of a hand-made knife and do not affect its performance.
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 the knife by hand and wipe it dry as soon as the cutting is done. Do not use a dishwasher.
- Carbon steel will discolor and develop a patina with use, and it rusts if left damp, so dry the blade between tasks.
- Oil the blade lightly with camellia oil if it will sit unused.
- Read more about the care and maintenance of carbon steel knives.
Additional Info
| Blade Length (Inches) | 8.3 in. |
|---|---|
| Blade Length (mm) | 210 mm |
| Blade Width (inches) | No |
| Grind | Urasuki Chisel |
| Steel Type | SK-4 Carbon |
| Rockwell Hardness | 58-60 |
| Stainless | No |
| Handle Material | Japanese Magnolia (Ho Wood) |
| Spine Thickness (mm) | No |
| Brand | Minonokuni |
| Country of Manufacture | Japan |
| SKU | Ume-1544L |
| Manufacturer's Part Number | 1544-L |
| Manufacturer's Suggested Retail Price | $142.50 |
