Sukenari SG2 Yanagi 240mm (9.4") with Rosewood handle.

Style: Yanagi (Sushi Knife)
Length: 240mm (9.4")
Weight: 6.56 oz (186 g)
Blade Steel Type: SG2/R2 Powdered Steel
Handle material: Rosewood with Buffalo Horn Ferrule, Octagonal shape
HRC: 63-64
Bevel Angle Ratio: 100/0 (Single bevel)
Cover: Not included

Much like the White #2 single bevels from Sukenari, the SG2 line are remarkable in their consistency. They sport a rather austere finish, eschewing kasumi finishing in favor of focusing time and effort on delivering well-ground, heat-treated, and straight single-bevel knives which will be a pleasure both to use and maintain.

Powdered Steel is the peak of blade performance, perfect for chefs who desire an unrelenting, stainless blade with unparalleled edge retention.
This alloy is made using highly specialized technology to mix iron and other alloying elements in powder form mechanically. This allows much higher amounts of alloying metals such as Vanadium, critical for superior edge retention.

Sukenari was founded during the Showa period in Toyama Prefecture and since its inception has been driven to produce quality cutlery through hands-on craftsmanship at every step. Sukenari's philosophy is that any tool should perform as an extension of oneself and this commitment to quality shows in each facet of the knife from rounded, polished choil and edges to impeccable grinds and an incredibly consistent heat treat.

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.
These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)