BLACK NOVEMBER −30%
Samura Okinawa Stonewash Yanagiba Knife 270 mm
270 mm / SKU: SO-0111B
€68,99
Regular price €68,99
Your price with BLACK NOVEMBER −30%
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The discount is applied automatically in the bag. No code needed. Valid until 30 November.
VAT included
Estimated EU delivery: 2–5 business days
An estimate. Destination, order processing and public holidays can change it.
The edge, in numbers
A 270 mm Japanese-style yanagiba for slicing fish fillets and vegetables. The single-bevel blade is AUS-8 stainless steel (58–59 HRC) with a stonewash finish, set in a rosewood handle.
- Blade material
- AUS-8
- Hardness
- 58–59 HRC
- Edge type
- Single-bevel edge
- Blade length
- 270 mmBlade 270 mm of 420 mm overall
The details
A closer look
The Samura Okinawa Stonewash yanagiba knife is a long Japanese-style slicer with a 270 mm blade, made with fish in mind. The Okinawa series is designed for slicing fish fillets in a single motion and for preparing your favourite Japanese dishes, and this yanagiba handles vegetables too.
Blade and steel
The blade is a single layer of AUS-8 stainless steel, hardened to 58–59 HRC. AUS-8 is a corrosion-resistant steel. At this hardness the edge holds up well in regular use, and the steel is still straightforward to resharpen on a whetstone. The blade is 36 mm high.
The Okinawa series is offered with a plain AUS-8 blade or an AUS-8 Stonewash blade, both at 58–59 HRC, and this yanagiba is the stonewash version.
Okinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has a single-bevel edge. It is ground on one side only, while the other side stays flat, so you sharpen it differently from a double-bevel knife (see Care and sharpening below).
Handle and balance
Like every knife in the Okinawa series, this yanagiba has a rosewood handle. The knife measures 420 mm overall.
Best uses
- Slicing fish fillets
- Preparing fish for Japanese dishes
- Slicing vegetables
Care and sharpening
Before first use, rinse the knife with hot water and wipe it dry. Wash it by hand with non-abrasive materials, wipe it dry and do not leave it in the sink for long; a dishwasher is not recommended. Cut on wooden or plastic boards, never on glass, and leave bones to a SAMURA cleaver and frozen food to a double-sided serrated saw knife. Sharpen on a whetstone at the original factory bevel angle of 15–17°: work the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times, and use a honing rod between sharpenings.
About the Okinawa Stonewash series
Okinawa Stonewash is the stonewash line of the Okinawa series, which brings together modern technology and cultural heritage and reflects SAMURA's deep respect for Japanese knife-making traditions. The knives in the Okinawa Stonewash collection have corrosion-resistant AUS-8 blades crafted in classic Japanese shapes.
Key features
- AUS-8 stainless steel blade, 58–59 HRC
- 270 mm stonewash blade with a single-bevel edge
- Rosewood handle
- Overall length 420 mm, blade height 36 mm
Specifications
Technical details
| Series | Okinawa Stonewash |
|---|---|
| Knife type | Yanagiba knife |
| Purpose | Fish, Vegetables & fruits |
| Blade length | 270 mm |
| Total length | 420 mm |
| Blade height | 36 mm |
| Blade material | AUS-8 stainless steel |
| Hardness | 58–59 HRC |
| Steel layers | 1 |
| Blade finish | Stonewash |
| Edge type | Single-bevel edge |
| Handle material | Rosewood |
| Dishwasher safe | No |
| Package dimensions | 46 × 7.4 × 3.4 cm |
| SKU | SO-0111B |
| EAN | 4751029327079 |
Specifications: SAMURA product data
Care & sharpening
Keep it sharp
- Before first use, rinse with hot water and wipe dry.
- Use only on wooden or plastic cutting boards, never on glass.
- Take care with food that contains bones: use a SAMURA cleaver for meat and bones and a double-sided saw knife with a serrated blade for frozen food.
- Clean by hand with non-abrasive materials and wipe dry. A dishwasher is not recommended.
- Do not leave knives in the sink for a long time.
- Store in a brush block or knife holder so that the blade does not touch metal items.
- Sharpen on a whetstone and keep the original factory bevel angle of 15–17°. Use a honing rod between sharpenings, moving the edge along the rod from the handle to the point.
- Single-bevel blade: on the whetstone sharpen the bevelled side until a uniform burr appears, then pass the flat side lightly over the stone a few times.
- Never test sharpness with bare hands; use a piece of paper.
Care and keep
Care kit for this knife
Chosen for a single-bevel edge: #1000/#3000 and #8000 stones for sharpening by hand along the bevel, a TPU cutting board and a magnetic holder.
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What steel is the Samura Okinawa Stonewash Yanagiba Knife 270 mm made of?
The blade is made of AUS-8 stainless steel. It is hardened to 58–59 HRC.
How long is the blade?
The blade is 270 mm long. The total length is 420 mm.
What kind of edge does it have?
Edge type: Single-bevel edge.
How do I keep it sharp?
Wash it by hand, dry it straight away and cut on a wooden or plastic board. Chosen for a single-bevel edge: #1000/#3000 and #8000 stones for sharpening by hand along the bevel, a TPU cutting board and a magnetic holder.
How fast is delivery, and can I return it?
Standard shipping is free from €79 and EU delivery usually takes 2–5 business days. You can return it within 14 days, and it has a 2-year legal guarantee.
Four reasons to choose SAMURA
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Ultra-sharp from the first cut
Steel guideJapanese-grade AUS-8, AUS-10, VG-10 and Damascus steels, hardened to 58–61 HRC and sharpened to a razor-sharp, precise edge.
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Premium quality, fair price
All seriesThe steel, finish and design of high-end Japanese-style knives without the luxury mark-up: a premium knife you can use every day.
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Packaged to be given
Premium SAMURA packaging makes every knife and set a ready-made gift for anyone who loves to cook.
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Build your own collection
Every series offers matching knives for every task. Complete one series or combine your favourites across collections.