This 270 mm yanagiba in Shirogami #2 (White Steel #2) is built for long pulling cuts: sashimi, raw fish fillets, and delicate slices of flesh. The single-bevel (kataba) blade travels from heel to tip in one uninterrupted draw. At 270 mm, the format provides enough stroke length to work through a full fillet without correcting mid-cut.
The wa handle in ebony sits dense and firm in hand, keeping weight toward the rear and reducing fatigue over longer sessions. Ebony's tight grain requires no oiling or special upkeep. The traditional nimai construction places the hagane on the cutting face and the jigane on the spine side, with a concave urasuki hollow ground into the back of the blade to reduce drag on the slice.
Shirogami #2 (White Steel #2) is a pure carbon steel with no chromium or tungsten. It responds quickly on the stone and takes a very fine edge, which is why it remains the benchmark steel for single-bevel knives from Sakai. A patina develops early and builds naturally with use, offering gradual protection. The trade-off is reactivity: the steel is sensitive to moisture and acids, and the blade must be wiped dry immediately after each use. Sharpening on water stones at a low angle brings out the full potential of Shirogami #2; a high-grit finishing stone is recommended.
Care
Wipe and dry the blade immediately after use. Never leave the steel in contact with moisture or acidic ingredients. A light coat of camellia oil protects the blade during extended storage. Dishwasher use will damage the steel and the handle.
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