“I bought this knife primarily to slice salmon. I like to make my own graflax, (gravad lax). A super sharp yanagiba is the ideal tool to slice it.
This 27 cm yanagiba, is a beautifully made knife. The knife is tempered to a hardness of 60 Rockwell. This is great for slicing gravlax and sushi because it retains its sharpness for a long time. The balance point is approximately 6 cm along the blade. This helps the knife glide through food effortlessly. You pull the knife and weight of the blade does the work.
The knife comes with a very generic edge. This is again very traditionally Japanese. The smiths make the knives and leave the sharpening to owners. To achieve the best edge, it is necessary to sharpen the knife.
For the price, this is an excellent knife. I recommend it to anyone looking to buy a high quality traditional yanagiba, that won't empty your bank account.”
