Nakagawa shirogami#1 damascus yanagiba 300mm

Specifications

Hand-forged in Sakai, Japan by blacksmith Satoshi Nakagawa, this 300mm yanagiba is designed for slicing raw fish with precision, making it perfect for sushi and sashimi preparation. The thin blade glides through fish effortlessly, creating clean, uninterrupted cuts. Featuring a Shirogami #1 carbon steel core and a damascus finish, this knife is an excellent choice for professional chefs and dedicated home cooks.

• Hand-forged in Sakai, Japan by blacksmith Satoshi Nakagawa
• Yanagiba: Specialized knife for slicing raw fish, perfect for sushi and sashimi preparation
• 291mm (11.46") cutting edge length
• Core steel: Hitachi Shirogami #1 (White #1) carbon steel
• Thin blade glides through fish effortlessly for clean, precise cuts
• Damascus finish for visual appeal
• Fitted with an octagonal ebony handle and blonde horn ferrule
• Designed for right-handed users only
• Ideal for professional chefs and passionate home cooks dedicated to high-level fish preparation

Details

• Blacksmith: Satoshi Nakagawa
• Sharpener: Undisclosed
• Producing Area: Sakai, Japan
• Knife Type: Yanagiba
• Finish: Damascus
• Core Steel: Hitachi Shirogami #1 (White #1)
• HRC: ~63
• Steel Type: Carbon Steel

Blade & Handle Specs

• Overall length: 452mm
• Blade length (heel to tip): 291mm (11.46")
• Blade height at heel: 36mm
• Spine thickness:
  • At the handle: 4.9mm
  • At the heel: 4.6mm
  • Midway: 3.3mm
  • 1cm from the tip: 1.2mm
• Weight: 267g
• Handle: Octagonal ebony with blonde horn ferrule
• Hand Orientation: Right-handed
• Saya/Sheath: Not included

Engraving

• Front: "Kaishin Unyou"
• Back: "Shirogami #1"

Notes

• For the care and maintenance of Japanese knives, such as this Nakagawa Shirogami #1 damascus yanagiba, please refer to our care guide below.
• Slight measurement variations are common in Japanese kitchen knives.
• Small surface finish variations in knives are a normal part of the handcrafting process.