This specially crafted knife was made by 62 year old, Yoshifumi Otsuka, a third generation blacksmith in Chizu Town, Tottori Prefecture. Made from Japanese iron sand, a valuable and sought-after material, and a walnut handle. Only a limited number of professionals nationwide are capable of this type of hand forging.
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction.
About the Knife and Maker
The steel used in these blades are made with Japanese iron sand, a valuable and sought-after material, and smelted in a tatara furnace (a traditional iron smelting furnace) located in Yasugi City, Shimane Prefecture. This steel is then clad in softer jigane steel and forged by hand. Rare even in Japan, these premium grade knives are produced by a third-generation blacksmith in Chizu Town, Tottori Prefecture. Only a limited number of professionals nationwide are capable of this type of hand forging. The wave pattern on the surface of the blade evokes the raging waves of the Japan Sea. Each and every knife is the result of an exacting production process.
Double edge blade
Willow leaf blade
Before using for the first time, wash with mild detergent and rinse well.
Wash after use, wipe with a dry cloth and store in a dry place.
Wash the knife soon after using on items with salt or acid such as pickles or lemon to prevent rust.
Do not leave the knife in water or hot water to prevent rust.
If rust appears on the blade, add a little baking soda to the blade and scrub with round slices of a root vegetable, such as daikon radish or potato, or the cut surface of a wine cork.
The rust that may appear on the blade presents no risk to human health. Rust is absorbed into the body as iron.
Sharpen the blade once a year or as necessary, if using on a daily basis.