This 180mm single-bevel yanagiba-style petty (sometimes called a ko-yanagi) was crafted for precise slicing of fish and proteins, scaled down from full-length yanagiba for tighter prep spaces or smaller fillets. Unlike a double-bevel petty, the single-bevel grind delivers razor keenness and exacting cuts, ideal for sashimi plating, trimming, and detail work in professional kitchens. It features a wa-handle of traditional magnolia with a black resin ferrule, showing light vintage patina and character. Fully restored and sharpened, this knife combines the elegance of sushi knives with the utility of a compact form.