Shigefusa Kasumi Yanagiba 300mm Ho Wood Handle

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 carbon steel knife. Carbon steel is a non-stainless steel that lacks sufficient chromium and/or nickel to protect it from oxidation. As a result, it reacts to moisture and oxygen. While this may sound like a downside, it’s actually a key feature. Carbon steel forms a unique patina over time, is easy to sharpen, and offers excellent edge retention.
Caring for a carbon steel knife is straightforward and similar to other knives. Store it clean and dry, avoid using the dishwasher, and never leave it to air-dry. Also, steer clear of cutting extremely hard items like frozen food or bones. During use, it’s important to keep the knife dry—wiping it down with a cloth or towel is usually enough. If a carbon steel knife is not properly maintained, it can rust. While rust can be removed, it's best to prevent it from occurring.

There is no definitive "right or wrong" between carbon and stainless steel knives, but carbon steel is often considered superior for traditional knife-making methods. As a result, carbon steel knives generally offer better edge retention, sharpening ability, and overall performance compared to others in the same price range.
Please keep in mind that there are many types of carbon steel, just as there are with stainless steels, each with its own properties. Each should be evaluated on an individual basis.