Mazaki Blue 2 Migaki Yanagiba 300mm w/ Triple Spacer Ebony Handle & Saya

A yanagiba (柳刃包丁) is a sashimi knife for slicing raw fish. A knife maker's guide says a sashimi knife cuts without breaking the fibres of the flesh, and that it is longer and narrower than other knives because slicing sashimi with crisp edges needs the length.

The whole length goes through one pulling cut. The Sakai cutlery association calls the yanagiba the sashimi knife used mainly in the Kansai region.

Size a yanagiba to the fish you prepare: a knife maker's guide gives 270 to 360 mm for professional use and 240 to 270 mm for home use, with 270 mm at home if you slice larger fish.

The guide says the whole length goes through one pulling cut, so do not choose too short a knife, and at home it points to the size of your board and your work space. We list the yanagiba (柳刃) from 210 to 360 mm, some made for left-handed use.

No. The Sakai cutlery association describes the yanagiba (柳刃包丁) edge as so acute that it cannot be used on hard things such as bones.

For bones the association describes the deba (出刃包丁), whose heel is used to hit them.

Yes, carbon steels such as Aogami (Blue) and Shirogami (White) are not stainless steels, so left wet they can spot or rust.

Care is simple once it becomes habit. Wipe the blade as you go, especially after acidic food like citrus, tomato or onion. When you finish, wash it in warm water with a little soap and dry it straight away with a towel. Do not let it air dry, leave it in the sink or the dish rack, or put it in the dishwasher. Store it dry: on a magnetic strip, in a saya or in a block in a dry spot.

If the knife will sit unused for a while, wipe on a thin layer of oil before storing. In our video James shows that mineral oil can stand in for camellia (tsubaki) oil, and he picks one labelled medical grade; we list the Kitchen Knife / Cutting Board Mineral Oil Medical Grade for this. If you find light rust, lift it with a rust eraser and a little water, then dry and oil the blade; we list the CKK and Naniwa rust erasers.

Proterial lists 1.05 to 1.15% carbon for both steels; its Blue 2 table lists 0.20 to 0.50% chromium and 1.00 to 1.50% tungsten, while its White 2 table lists neither.

Proterial describes White 2 as a carbon steel with minimum impurities and high hardness, and Blue 2 as an alloy steel with tungsten and chromium to improve heat-treatment properties and wear resistance, with a hardening hardness of over 60 HRC for both. Neither steel is close to the JSSA's 10.5% minimum for stainless.