Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
Blue Steel Hongasumi Yanagiba Knife 240mm left-hander
Blue Steel Hongasumi Yanagiba Knife 270mm left-hander
Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
Blue Steel Hongasumi Yanagiba Knife 240mm left-hander
Blue Steel Hongasumi Yanagiba Knife 270mm left-hander
Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 240mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 270mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 240mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 270mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 210mm left-hander

Blue Steel Hongasumi Yanagiba Knife left-hander

Regular price
¥42,200
Sale price
¥42,200
Regular price
Sold out
Unit price
per 

Purchase This Product

Optional Engraving

Gift Wrapping

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s8-h240 235 375 125
1s8-h270 260 410 170
1d9-h210 210 370 430
1s8-h300 290 450 195
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Magnolia Round Handle with Buffalo horn bolster

Deba Knife

It is used to cut the head and bones of fish, and to separate the backbone from the meat.The blade thickness is very thick, and it is the heaviest knife among Japanese knives, so you can use the weight to cut fish bones and heads.Professionals use a 210mm deba knife to cut sea bream and yellowtail, and a 150mm deba knife to cut small fish such as horse mackerel.For home use, around 150mm deba knives are often used.

White Steel #2

Steel Material
This classic knife is forged from Yasugi white steel (Shirko#2), the standard of knife steel.
It sharpens easily and slices beautifully. White steel is a type of high purity steel from which impurities have been removed.

Magnolia Round Handle with Buffalo horn bolster

Handle
Wood of the deciduous tall Magnoliaceae tree that is grown in forests around Japan is used to craft the handle.Being light and soft, this type of wood can be processed very easily.
Besides being used to produce knife handles and sheath, Magnoliaceae wood is also widely used as a material for sculpture, lacquerware, furniture, musical instrument and more.
The cap of handle is made of natural buffalo horns (and yet no killing is required to procure the horns), and it is carefully hand-polished until makes no gaps between the wood and the cap, and the unique grain of the wood will naturally grow more comfortable in your hand as you use it.

Forge Welding

Forging Process
In addition to the rolling process, the steel that is layered
The process by which artisans beat the steel with a hammer and forged it is called forge welding.
The forging, hardening, and cutting are done by hand by skilled craftsmen.
The sharpness and blade hold is much better.

Mei-kiri Engraving

We can engrave your name in Kanji with our skilled craftsmanship for free.
We offer a free name engraving service for customers who purchase our knives.
We can also suggest a kanji character that matches the sound of your name.
A skilled craftsman engraves your name by hand, one by one, using a chisel and hammer.
Why don't you engrave your name on your own original kitchen knife or as a gift for your loved ones?
It is an important tool that will be used carefully from now on, and by engraving your name on it, it will become a special thing that you will love.
Note: Depending on the type of knife, we may refuse to put your name on it, or suggest a style or way of putting it (type of text or how to put it).

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since craftsmen began making swords in Sakai, Japan.
This technology has been passed down to the present day and has fostered Japan's food culture. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.