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Long Yi Chang 270mm Yanagiba Knife with Yasuki Yellow Paper #2 High-Carbon Steel and Single Bevel for Sashimi Slicing
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Long Yi Chang 270mm Yanagiba Knife with Yasuki Yellow Paper #2 High-Carbon Steel and Single Bevel for Sashimi Slicing
| MOQ: | 1 pezzo |
| Prezzo: | 55$~56$ |
| Imballaggio standard: | Cartone |
| Periodo di consegna: | 7-10 giorni lavorativi |
| Metodo di pagamento: | T/T |
| Capacità di alimentazione: | 1000pici |
Informazioni dettagliate
Luogo di origine
Cina
Marca
Kirin Hamono
Numero di modello
JP180
Materiale della lama:
Carta gialla Yasuki n. 2 Acciaio ad alto tenore di carbonio
Lunghezza lama:
270 mm/300 mm
Lunghezza totale:
425 mm
Spessore della lama:
4,1 mm
Larghezza lama:
35 mm
Lunghezza della maniglia:
138 mm
Peso:
220 g±5 g
Durezza:
62±2 HRC
Tipo di lama:
Smusso singolo (Kataba) – Yanagiba tradizionale
Gestire il materiale:
Legno di bagolaro + Corno di bue nero
Descrizione del prodotto
Long Yi Chang 270mm Yanagiba Knife Yasuki Yellow Paper 2 High-Carbon Steel Sashimi Knife
Long Yi Chang Yanagiba is a traditional Japanese single-bevel slicer, purpose-built for sashimi and sushi preparation. Forged from authentic Hitachi Yasuki Yellow Paper #2 high-carbon steel, this knife offers the ultimate combination of razor-sharp cutting performance, refined edge geometry, and reliable edge retention demanded by professional Japanese kitchens.
Its slender, lightweight profile enables clean pull-cut slicing in a single stroke—preserving the texture, moisture, and delicate flavor of premium seafood.
Key Features
Yasuki Yellow Paper #2 Steel Core
- Steel Type: Hitachi Yasuki Yellow Paper #2 (Yellow #2, 黄紙二号) high-carbon steel
- Hardness: 62±2 HRC for extreme sharpness and edge life
- Performance: Pure carbon composition allows ultra-fine edges and easy re-sharpening—ideal for single-bevel sashimi knives
Traditional Single-Bevel Geometry (Kataba)
- Flat back (uraoshi) ensures uniform slicing surfaces
- Angled front bevel minimizes cutting resistance
- Produces paper-thin, tear-free slices without compressing fish fibers
Hand-Thinned & Mirror-Polished Blade
- Blade is progressively hand-thinned and multi-stage polished
- No machine grinding marks; smooth surface reduces drag and prevents fish flesh adhesion
Lightweight Octagonal Handle
- Material: Hackberry wood with black ox horn ferrule (buffalo horn alternative)
- Shape: Anti-slip octagonal profile for precise handling
- Balance: Optimized weight distribution reduces wrist fatigue during extended use
Best Uses
- Sashimi & Sushi Slicing - Tuna, salmon, snapper, and white fish
- Single-Stroke Pull Cuts - Clean, uninterrupted slicing motion
- Fine Vegetable Work - Daikon, cucumber, garnishes
- Professional Daily Prep - High-volume restaurant service
Care & Maintenance
- Hand wash only; never dishwasher safe
- Dry thoroughly before storing
- Apply food-safe mineral oil regularly to prevent oxidation
- Use Japanese whetstones for sharpening single-bevel edges
- Avoid bones, frozen foods, or hard surfaces
About Long Yi Chang
Long Yi Chang specializes in authentic traditional Japanese cutlery. Every knife is forged, heat-treated, and polished by artisans with decades of experience, adhering to rigorous Japanese standards. The result is professional-grade sharpness, structural stability, and timeless aesthetic appeal trusted by chefs worldwide.
If you are searching for an authentic Japanese Yanagiba knife, the Long Yi Chang 270mm Sashimi Knife is a professional-grade tool crafted from Yasuki Yellow Paper #2 high-carbon steel. Designed as a traditional single-bevel Japanese slicer, it excels in sashimi and sushi preparation, producing flawless, paper-thin slices with minimal resistance. Trusted by sushi chefs and seafood professionals, this handcrafted Yanagiba blends Japanese blacksmithing heritage with modern performance—perfect for anyone seeking true precision in Japanese cuisine.
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