{"product_id":"yanagiba-1","title":"【Made to Order】Shotaro Nomura Yanagiba - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eThe Traditional Slicing Knife of Japanese Cuisine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Yanagiba is one of the essential single-bevel knives of traditional Japanese cuisine, developed for the precise slicing of raw fish for \u003cstrong\u003esashimi and sushi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts long, slender blade is designed to make a clean slice in a single, controlled pulling motion. Rather than sawing back and forth through delicate fish, the length of the blade allows the chef to draw smoothly through the ingredient, helping preserve its surface, texture, and presentation.\u003c\/p\u003e\n\u003cp\u003eFor chefs pursuing authentic Japanese knife technique, the Yanagiba is not simply a long slicing knife. Its \u003cstrong\u003esingle-bevel geometry, ura, blade thickness, taper, and overall balance\u003c\/strong\u003e work together to create the distinctive cutting characteristics of a traditional Japanese knife.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSharpened and Finished by Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is sharpened and finished by \u003cstrong\u003eShotaro Nomura, a nationally recognized Traditional Craftsman of Sakai\u003c\/strong\u003e, whose career has been devoted to the demanding geometry of traditional single-bevel Japanese knives.\u003c\/p\u003e\n\u003cp\u003eIn Sakai craftsmanship, sharpening is far more than creating a sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe sharpener shapes the blade itself — refining the bevel, thickness, taper, ura, and overall geometry that determine how the knife enters and moves through food.\u003c\/p\u003e\n\u003cp\u003eThis is where the experience of a master sharpener becomes particularly important.\u003c\/p\u003e\n\u003cp\u003eA knife may be made from excellent steel, but its true character is ultimately revealed through its geometry and final sharpening.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhite #2 — A Classic Carbon Steel for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe cutting core is \u003cstrong\u003eWhite #2 (Shirogami #2)\u003c\/strong\u003e, one of the classic high-carbon steels associated with traditional Japanese kitchen knives.\u003c\/p\u003e\n\u003cp\u003eIts relatively simple, highly refined composition allows a skilled sharpener to create an exceptionally keen and responsive edge.\u003c\/p\u003e\n\u003cp\u003eWhite #2 is especially appreciated by chefs and sharpeners for its interaction with whetstones, ease of sharpening, and ability to take a fine edge — qualities particularly well suited to a Yanagiba, where the quality of the cut is paramount.\u003c\/p\u003e\n\u003cp\u003eAs White #2 is a carbon steel rather than stainless steel, proper care is required. The blade should be cleaned and thoroughly dried after use to help prevent corrosion.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eTraditional Kasumi Finish\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is completed with a traditional \u003cstrong\u003eKasumi finish\u003c\/strong\u003e, creating the subtle contrast between the steel and softer cladding characteristic of fine traditional Japanese knives.\u003c\/p\u003e\n\u003cp\u003eRather than relying on excessive decoration, the understated Kasumi surface allows the blade geometry and craftsmanship itself to remain the focus.\u003c\/p\u003e\n\u003cp\u003eIt is an aesthetic closely connected to the working traditions of Sakai cutlery.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eAvailable in Multiple Blade Lengths\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is available in several blade lengths, allowing the chef to select a size appropriate to their working environment, ingredients, and preferred cutting style.\u003c\/p\u003e\n\u003cp\u003eLonger Yanagiba provide greater drawing distance for large pieces of fish and longer uninterrupted slicing strokes, while shorter sizes offer easier handling in more compact working environments.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya by Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eEach knife is accompanied by a wooden \u003cstrong\u003esaya bearing Shotaro Nomura’s handwritten signature\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than simply protecting the blade during storage and transport, the signed saya creates a direct connection between the finished knife and the craftsman responsible for its sharpening and final form.\u003c\/p\u003e\n\u003cp\u003eIt is a distinctive detail that makes each knife more personal and special.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFor Chefs Who Understand That Sharpness Is Only the Beginning\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA Yanagiba can be made sharp.\u003c\/p\u003e\n\u003cp\u003eBut a truly refined Yanagiba must also have the geometry, balance, ura, bevel, and finish required to allow that sharpness to perform as intended.\u003c\/p\u003e\n\u003cp\u003eThis is why YAMANI looks beyond steel specifications alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #2 steel, traditional single-bevel construction, Kasumi finishing, and the sharpening expertise of Shotaro Nomura come together in a Yanagiba created for chefs who value the deeper principles of traditional Japanese cutlery.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener \/ Finisher:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya with Shotaro Nomura’s handwritten signature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Request Order \/ Made to Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"240","offer_id":46610918572218,"sku":null,"price":270.0,"currency_code":"USD","in_stock":true},{"title":"270","offer_id":46610918604986,"sku":null,"price":340.0,"currency_code":"USD","in_stock":true},{"title":"330","offer_id":46610918637754,"sku":null,"price":450.0,"currency_code":"USD","in_stock":true},{"title":"360","offer_id":46610918670522,"sku":null,"price":530.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/F937C6EC-50BC-4FEB-8079-1C84B5E5FB39.jpg?v=1788921279","url":"https:\/\/yamani-shodoshima.com\/products\/yanagiba-1","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}