Samura Okinawa Yanagiba Knife 240 mm

The Samura Okinawa yanagiba knife is a long Japanese-style slicer made with fish in mind. Its 240 mm blade lets you slice a fish fillet in a single, effortless motion, and it handles vegetables too. Reach for it when you prepare your favourite Japanese dishes.

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, and this hardness is a sensible balance for home cooking: the edge stays keen through regular use, yet you can restore it on a whetstone. The blade is 40 mm high.

Okinawa knives come with single-bevel or double-bevel blades depending on the model, and this yanagiba has the 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, here with a nylon bolster. The knife weighs 133 g net and measures 390 mm overall.

Best uses

• Slicing fish fillets
• Preparing fish for your favourite Japanese dishes
• Slicing vegetables

Care and sharpening

Before first use, rinse the knife with hot water and dry it. 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 use a SAMURA cleaver for bones and a double-sided serrated saw knife for frozen food. 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 series

The Okinawa series brings together modern technology and cultural heritage, reflecting Samura's deep respect for Japanese knife-making traditions. Its corrosion-resistant AUS-8 steel blades are crafted in classic Japanese shapes.