Tamahagane San Tsubame Japanese Yanagiba Knife 24 cm – SNMH-1130

The Tamahagane SNMH-1130 is a 24 cm Japanese Yanagiba knife, designed for precise fish slicing and the preparation of sashimi and sushi with a high level of control.

The Yanagiba is one of the most specialized Japanese kitchen knives. Its design differs clearly from a conventional chef's knife: it features a long, narrow blade and a single-bevel edge, specifically designed for long and clean slicing movements without sawing through the food.

24 cm Yanagiba Blade

The 24 cm blade provides a useful cutting length for working with different pieces of fish while maintaining precise control.

Its long and narrow design is intended for continuous slicing movements. With the traditional Japanese hiki-kiri technique, the blade is drawn towards the user in one long movement rather than being moved repeatedly back and forth.

This technique helps produce uniform cuts and clean surfaces, which is particularly important when fish is served as sashimi.

Japanese VG-5 Steel Core

The SNMH-1130 uses a VG-5 Japanese steel core, combined with a 3-layer construction featuring SUS410 stainless steel outer layers.

VG-5 offers a balanced combination of hardness, cutting performance and edge retention. With an approximate hardness of 61 HRC ±1, the blade is designed to maintain a precise cutting edge when properly used and maintained.

The laminated construction combines the steel core responsible for the cutting performance with stainless steel outer layers that protect the blade structure.

Single-Bevel Edge

The single-bevel edge is one of the most important characteristics of a traditional Yanagiba.

Unlike a double-bevel knife, the edge is designed to be used with a specific cutting technique. This allows a high level of precision when producing fish slices.

For this reason, the SNMH-1130 is particularly suitable for users who are familiar with, or want to learn, traditional Japanese knife techniques for sushi and sashimi.

Specialized for Fish and Sashimi

The Yanagiba is primarily designed for:

• Preparing sashimi
• Slicing raw fish
• Preparing sushi
• Cutting fish fillets
• Producing thin and uniform slices
• Precision cutting
• Preparations where the presentation of the fish is important

The 24 cm length provides a good balance between cutting range and ease of control.

SUS410 Stainless Steel Outer Layers

The outer layers are made from SUS410 stainless steel, which helps protect the core of the blade.

This three-layer construction combines the VG-5 core with stainless steel outer layers, creating a structure suited to a high-performance Japanese kitchen knife.

Micarta Handle

The handle is made from Micarta, a composite material known for its durability and stability.

Its good resistance to moisture and long-term durability make it particularly suitable for a knife intended for regular kitchen use.

The handle also provides a stable grip, which is important when performing the long and controlled movements characteristic of Yanagiba slicing.

A Specialized Kitchen Tool

Unlike a Santoku, Gyuto or chef's knife, the Yanagiba is not intended to be an all-purpose kitchen knife. Its design is specifically focused on one task: precise fish slicing.

This specialization is one of its defining characteristics. When preparing sashimi and fish using traditional Japanese techniques, the geometry of a Yanagiba provides a very different cutting experience from that of a conventional kitchen knife.

Main Features

• Brand: Tamahagane
• Series: San Tsubame
• Reference: SNMH-1130
• Type: Japanese Yanagiba knife
• Main use: Sashimi, sushi and fish
• Blade length: 24 cm
• Construction: 3-layer
• Core steel: VG-5
• Outer layers: SUS410 stainless steel
• Hardness: approx. 61 HRC ±1
• Edge: Single bevel
• Handle: Micarta
• Origin: Japan

FAQ – Frequently Asked Questions

What is a Yanagiba knife?

A Yanagiba is a Japanese knife primarily specialized in preparing and slicing fish. Its long, narrow blade and single-bevel edge are designed for long and precise slicing movements.

What is the Tamahagane SNMH-1130 used for?

It is primarily designed for slicing fish, preparing sashimi and making cuts used in sushi preparation.

How long is the blade?

The SNMH-1130 has a 24 cm blade.

What is the difference between a Yanagiba and a Santoku?

A Santoku is a versatile Japanese kitchen knife, while a Yanagiba is specifically designed for precise fish slicing, particularly for sushi and sashimi.

What steel does the SNMH-1130 use?

It uses a VG-5 Japanese steel core, with outer layers made from SUS410 stainless steel.

How hard is the blade?

The specified hardness is approximately 61 HRC ±1.

Is the SNMH-1130 double bevel?

No. This Yanagiba features a single-bevel edge, characteristic of traditional Japanese sashimi knives.

Can it be used for cutting meat?

Although it can be used for certain cutting tasks, it is not designed as a general-purpose meat knife. Its specialty is fish and sashimi preparation.

Is it dishwasher safe?

No. To properly preserve the edge and materials, it is recommended to hand wash the knife and dry it immediately after use.

How should a Yanagiba be sharpened?

The single-bevel edge requires a specific sharpening technique. Suitable whetstones should be used while carefully maintaining the original blade geometry.

What is the Hiki-Kiri technique?

It is a traditional Japanese slicing technique in which the knife is drawn towards the user in one long, continuous movement. It is particularly suited to cutting fish with a Yanagiba.

Is it made in Japan?

Yes. The Tamahagane SNMH-1130 belongs to the Tamahagane range of Japanese kitchen knives and is made in Japan.