Takahiro Nihei Hyomon White 2 Damascus Yanagiba 270mm w/ Saya, exclusive to K&S

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.

An encyclopedia describes sashimi knives as thin and narrow, calling the pointed ones yanagiba and the unpointed ones takohiki. A sakimaru takohiki is the rounded-tip variant, so it has a rounded point despite its takohiki name.

A trade body, the Sakai cutlery association, calls the takohiki (たこ引き包丁) the Kanto-type sashimi knife, and the yanagiba the sashimi knife used mainly in Kansai, with an acute edge that is not for bone.

A sujihiki is a double bevel meat slicer: long, narrow, and made for dividing larger pieces of meat into their parts and for slicing roasts. A Sakai knife maker notes that some cooks also use its shape as a double bevel sashimi knife, so it is not limited to meat.

A yanagiba is the single bevel sashimi knife, cut in one pulling stroke from heel to tip. A single bevel cuts thinner, but it needs practice and is handed. A yanagiba edge is too acute for bone or other hard things, so it stays in the sashimi role. The usual lengths differ by job: sujihiki around 240 to 300 mm, yanagiba around 270 to 330 mm.

Choose the sujihiki for meat and general slicing, with sashimi as a secondary use. Choose the yanagiba when traditional single bevel sashimi work is the main job and you are ready for the handling and sharpening that construction requires.

Shirogami 1 (White 1) has more carbon than Shirogami 2 (White 2): Proterial lists 1.25 to 1.35% carbon for Shirogami 1 and 1.05 to 1.15% for Shirogami 2, with the same silicon (0.10 to 0.20%) and manganese (0.20 to 0.30%) ranges for both.

Proterial describes both as carbon steel with minimum impurities, Shirogami 1 with the highest hardness and Shirogami 2 with high hardness, and gives a hardening hardness of over 60 HRC for both. It lists Shirogami 1 for the highest quality tipped tools, planes, chisels and razors, and Shirogami 2 for high quality tipped tools, chisels, razors, sickles, axes and gravers.

White 1, White 2 and White 3 are Proterial's Shirogami 1, Shirogami 2 and Shirogami 3. Proterial lists carbon at 1.25 to 1.35% for Shirogami 1, 1.05 to 1.15% for Shirogami 2 and 0.80 to 0.90% for Shirogami 3, with the same silicon and manganese ranges for all three and no chromium listed.

Proterial describes all three as carbon steel with minimum impurities, at highest, high and middle hardness in that order, and gives a hardening hardness of over 60 HRC for each.

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. In its Japanese materials, Proterial calls its Aogami (青紙) steels high-carbon steel (高炭素鋼). Neither steel is close to the JSSA's 10.5% minimum for stainless.