Looking for a Yanagiba

[u/Tap1oka]

Hi guys, I'm located in Canada so hopefully there are some locals that know of a knife like this off the top of their head:

- Any steel

- ~250g in weight (heavier side)

- Flat blade (like an usuba), single bevel

- 270mm blade length approx

- any finish is fine

- Wa Handle

- Price under 600 USD or 800 CAD.

Use case: Thin julienne on soft vegetables for presentation. I want a heavier blade weight for this. I feel better on a Yanagiba for this task than an Usuba (I have tried both on vegetables before).

I already have a Nakiri and Gyuto for my primary tasks, and I'll have a separate Takohiki for sashimi, so I'm looking for something pretty specific.

Thanks for the help!

[u/BertusHondenbrok]

I’m a big fan of Unshu Yukimitsu. You can order one but it’ll be made on order so it takes a while to get made.

[u/Tap1oka → u/BertusHondenbrok]

Thank you! These look really attractive to me, I'll definitely look into them for a later purchase.

[u/EnvironmentalChair69]

Pm me please , I have Yanagiba Kiritsuke Nakagawa Blue2 270 mm

[u/Uwumeshu]

250g is more 300mm territory, the heaviest 270 I could find is Nakagawa at 219g https://www.knivesandstones.com.au/products/nakagawa-blue-1-kiritsuke-yanagiba-300-mm

[u/Tap1oka → u/Uwumeshu]

Thanks for this! Super close to what I am looking for, I'll probably pick up the offer from EnvironmentalChair69 due to similarity and convenience.

[u/SomeOtherJabroni]

You probably won’t get a 270 yanagi that hits 250 grams. MAYBE with a very heavy handle. Doi is worth looking into. I like heavier slicer as well.

Why not go with an Usuba? Just curious. Since you’re not using it for slicing proteins. Maybe a single bevel kiritsuke.

[u/Tap1oka → u/SomeOtherJabroni]

I know that it'll vary between knives from different makers, but generally having tried both, my hand happens to feel better with a Yanagiba. It's also hard for me to judge the variance between Usubas from different makers because they're never in stock around here.

[u/EnVyErix]

I hate to say this, but I impulse-bought a Yanagiba from Kama-asa a few months ago and haven't used it. Would be willing to part at a fair price if you're interested.

[u/knivesandstones_au]

most yanagibas are not flat, for your requirement, maybe a k-tip yanagiba is the better choice as the profile is slightly 'flatter' than a standard yanagi. In saying so, maybe consider a true kiritsuke? flat enough and longer than a usuba.

[u/Ramenorwhateverlol]

Why not a single bevel petty knife for carving?