This 300 mm yanagiba in Shirogami #2 (White Steel #2) is built for long pulling cuts: sashimi, raw fish fillets, clean slices in a single draw. At this length, the blade covers whole fish without repositioning. The thin profile and single-bevel construction (kataba) concentrate the edge on one side, producing a smooth cut surface without compressing the flesh.
The traditional nimai construction pairs a soft iron body (jigane) with a cutting-steel core (hagane). The kasumi finish is the manufacturing standard for this type of blade: the body remains matte, the bevel is polished. The wa-handle in magnolia (hōnoki) is lightweight with an oval cross-section, fitted with a dark collar that contrasts with the pale wood.
Shirogami #2 (White Steel #2) is the reference steel of traditional Japanese cutlery. Its very pure composition, free of chromium and tungsten, allows it to respond quickly on the stone: a few passes are enough to bring back a very fine edge. That reactivity comes with a direct trade-off: the steel is sensitive to moisture and acids. A patina develops progressively over time, which is normal and expected. Shirogami #2 is less brittle than Shirogami #1, making it a common choice for long blades such as the yanagiba.
Care
Wipe the blade immediately after each use. Never leave it to dry with acidic or wet residue. A light coat of camellia oil protects the blade during storage. Never wash in a dishwasher.