Tamahagane Tsubame Yanagiba Knife 270 mm

Tamahagane San Tsubame Japanese Yanagiba Knife 27 cm – SNMH-1131

The Tamahagane SNMH-1131 is a 27 cm Japanese Yanagiba knife designed for one of the most precise tasks in Japanese cuisine: slicing fish and preparing sashimi with clean, controlled and consistent cuts.

Unlike a conventional chef's knife, the Yanagiba features a long, narrow blade and a traditional single-bevel edge. This geometry is specifically designed for long slicing movements when working with fish for sushi and sashimi.

27 cm Yanagiba Blade

The 27 cm blade provides an excellent balance between cutting length and control. Its long, narrow profile allows smooth and uniform slicing without relying on short, repetitive movements.

The Yanagiba is traditionally used with the hiki-kiri technique, drawing the blade towards the user in one long, continuous movement.

Japanese VG-5 Steel Core

The SNMH-1131 features a VG-5 Japanese steel core, protected by a three-layer construction with SUS410 stainless steel outer layers.

VG-5 provides a balanced combination of hardness, cutting performance and edge retention. The blade reaches approximately 61 HRC ±1, supporting a fine and precise cutting edge when properly maintained.

Single-Bevel Edge

One of the defining characteristics of a traditional Yanagiba is its single-bevel edge.

This geometry allows highly precise fish slicing but requires a different handling and sharpening technique from double-bevel kitchen knives.

Designed for Fish, Sushi and Sashimi

The Yanagiba is especially suitable for:

• Sashimi
• Sushi
• Raw fish
• Fish fillets
• Thin and uniform fish slices
• Precision slicing
• Preparations where presentation is important

The 27 cm blade provides enough length to work comfortably with different sizes of fish while maintaining control.

3-Layer Construction

The blade uses a 3-layer construction, with VG-5 forming the central cutting core and SUS410 stainless steel forming the outer layers.

This construction combines a hardened cutting core with stainless steel protection around it.

Micarta Handle

The Micarta handle provides durability, stability and resistance. This composite material is well suited to regular kitchen use.

Its design complements the long Yanagiba blade and helps provide controlled handling during long slicing movements.

Made in Japan

The Tamahagane SNMH-1131 belongs to Tamahagane's Japanese knife range, combining modern blade construction with the tradition of specialized Japanese kitchen knives.

Main Features

• Brand: Tamahagane
• Series: San Tsubame
• Reference: SNMH-1131
• Type: Japanese Yanagiba / Sashimi knife
• Blade length: 27 cm
• Core steel: VG-5
• Outer layers: SUS410
• Construction: 3-layer
• Hardness: approx. 61 HRC ±1
• Edge: Single bevel
• Handle: Micarta
• Origin: Japan
• Main use: Fish, sashimi and sushi

FAQ

What is a Yanagiba knife?

A Yanagiba is a traditional Japanese knife designed specifically for slicing fish and preparing sashimi. Its long blade and single-bevel edge are designed for precise, long slicing movements.

What is the Tamahagane SNMH-1131 used for?

It is primarily designed for fish preparation, sashimi and precise sushi-related cutting tasks.

How long is the blade?

The Tamahagane SNMH-1131 has a 27 cm blade.

What is the difference between a Yanagiba and a chef's knife?

A Yanagiba is specialized for long, precise fish-slicing movements, while a chef's knife is a more versatile kitchen tool designed for many different ingredients and techniques.

What steel does the SNMH-1131 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-1131 double bevel?

No. It features a single-bevel edge, characteristic of traditional Yanagiba knives.

Can it be used for meat?

It can be used for certain precise cutting tasks, but its primary purpose is fish, sushi and sashimi preparation.

Is it dishwasher safe?

No. Hand washing and immediate drying are recommended.

How should a Yanagiba be sharpened?

Because of its single-bevel construction, a Yanagiba requires a specific sharpening technique. Suitable whetstones should be used while preserving the original blade geometry.

Is it made in Japan?

Yes. The Tamahagane SNMH-1131 is a Japanese knife manufactured in Japan.