Description
The single bevel yanagiba is arguably the most technically demanding of all culinary knives to craft. A specialized tool designed for the delicate precision of sushi and sashimi preparation, the yanagiba’s edge geometry demands a skilled hand for operation as well, allowing qualified chefs to perform exacting slices of seafood using a razor-sharp, near-zero edge shaped for either right or left handed use.
Forged by hand at his Washington State studio, ABS Master Bladesmith David Lisch has produced one of the more eye-catching renditions of this storied form, configured for right-handed cooks. The mosaic damascus from which the blade is sculpted is enough to turn heads on its own. Like the mountain creek beside which David regularly relaxes, fishing pole in hand, the patterned steel seems to tell the story of water in motion, or perhaps the flow of time itself. From the integral forged bolster through the 252mm / 9.9″ blade, along the crisp shinogi separating flat from bevel on the right face, and through the concave ura on the left, the steel ripples with organic beauty.
Razor sharp throughout, with a gentle curve upward to a resilient pointed tip, the size and profile ensure this one-of-a-kind creation will excel in small workspaces and large, across a variety of cuts and cutting styles. The handle is as considered as the blade: black and white ebony shaped into a traditional octagonal wa form, tapering slightly back to front, accented with black and brass rings.
A yanagiba this beautiful deserves to be used. David Lisch built it to be.
