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. The blade measures 230 mm, 365 mm overall.
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.
Manufacturer
Böhler (Voestalpine)