4116 Single Bevel Tanto Yanagiba Chef Knife Blank
The yanagiba is the sashimi specialist. Its long, narrow single-bevel edge draws through raw fish in one clean pull, leaving a mirror surface that a double-bevel knife simply cannot match.
German 1.4116 stainless trades ultimate edge retention for toughness and easy maintenance. It resists chipping, shrugs off moisture, and comes back to sharp with a few passes on a stone.
Our process is deliberately simple: certified Voestalpine steel, hand grinding in our workshop, then professional heat treatment back at Voestalpine. That is why the hardness figures below are reliable.
Specifications
Steel : 1.4116 (X50CrMoV15) German Stainless Steel
Hardness : 54-55 HRC
Thickness : 2.5 mm (0.1 in)
Blade Length : 230 mm (9.1 in)
OAL : 365 mm (14.4 in)
Max Width : 40 mm (1.6 in)
Tang : Full Tang
Pin Holes : 6 mm (0.24 in)
Grinding : Full Flat Ground (with secondary bevel)
Full tang construction means scales and pins. A pair of 5 mm (0.2 in) scales, three pins and an evening on the bench will finish it. Stabilised wood, micarta and G10 all suit kitchen use.
We produce every category of knife blade blank in house — Japanese chef knife blanks, EDC and outdoor blades, hunting and bushcraft profiles — and kitchen blanks are where we do our best work. Sent sharpened as standard. Add a note at checkout if you want it left unsharpened for your own edge work.
UPS Express handles our shipping: 1-3 business days to European addresses, 2-5 to the USA.