Takeda NAS Yanagiba 270mm

The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.