Hitohira Nakagawa Mosuke Silver #3 Yanagiba 270mm Ebony Handle (Saya)

The Yanagiba is the traditional Japanese slicer, often referred to as the “sushi knife.” It’s built for slicing boneless proteins with high precision. While it’s a bit more specialised and less versatile than a Sujihiki, a well-sharpened Yanagiba delivers outstanding performance thanks to its unique geometry and razor-sharp edge.

You’ll often find it in Japanese kitchens for fine, delicate slicing tasks, but it’s by no means limited to Japanese cooking. A Yanagiba shines in any kitchen where precision matters, and it’s perfect for all kinds of clean, controlled slicing.

And yes, you can absolutely cut straight down with a single-bevel knife.

This is a stainless steel knife. Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen. While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives. To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.