{"product_id":"shigefusa-kitaeji-yanagiba-210mm","title":"Shigefusa Kitaeji Yanagiba 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Yanagiba\"\u003eYanagiba\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eUddeholm\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSwedish Carbon Steel\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61:63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003e\n\u003cspan\u003eWa (Japanese) Handle, D-Shaped magnolia wood handle with \u003c\/span\u003e\u003cspan\u003ewater buffalo horn\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecollar\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\/Maker\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eShigefusa\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAbout Shigefusa - \u003c\/b\u003eShigefusa is probably one of the best known and most respected knife makers coming from Sanjo in Niigata, Japan. Izuka-san, the man behind the Shigefusa name, makes some of the World’s most sought after knives. We’ve heard both Masashi Yamamoto and Bob Kramer say that Izuka-san is the best. Izuka-san has a very impressive resume for a blacksmith. He started his training under Kosuke Iwasaki, the father of the man making some of our favourite kamisori straight razors, where he learned basic techniques and a more scientific approach to looking at steel. After learning what he could, he apprenticed under the legendary Nagashima-san who taught him how to take what he learned and apply it to making kitchen knives. Izuka-san is like Luke Skywalker. He started his training with Obi Wan then finished up with Yoda, obviously he’s a force to be reckoned with. \u003ca href=\"https:\/\/knifewear.mom\/collections\/Shigefusa\"\u003eRead more\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Shigefusa","offers":[{"title":"Default","offer_id":30932338737200,"sku":"SGKT210YA","price":822.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shigafusa-yani-1.jpg?v=1572482895","url":"https:\/\/knifewear.mom\/en-de\/products\/shigefusa-kitaeji-yanagiba-210mm","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}