Hakugin Kasumi Yanagiba Knife 240mm
Hakugin Kasumi Yanagiba Knife 270mm
Hakugin Kasumi Yanagiba Knife 300mm
Hakugin Kasumi Yanagiba Knife 270mm
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Hakugin Kasumi Yanagiba Knife

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¥37,300
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¥37,300
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s5-240 235 380 135
1s5-270 260 410 180
1s5-300 295 450 215
Blade Material Name Handle
Single Edged

Single Edged

Ginsan Steel(Silver #3) Yew octagonal handle

Yanagiba Knife

Yanagiba kitchen knives were originally used to cut sashimi in Japan.It is a tool to maximize the texture and flavor of raw fish.The sharpness of the knife is of utmost importance, and this is what makes it different from knives from other regions.Originally used as a sashimi knife in the Kansai region, it is a representative Japanese kitchen knife, but now chefs all over the world use it for many purposes for its sharpness.The blade is long and slender, and the blade is thin and sharp so that it can cut sashimi beautifully.Professionals use a 300mm long Yanagiba knife.The most popular knife for home use is the 210mm Yanagiba knife.

Ginsan Steel(Silver #3)

Steel Material
We use Gin-san(Gingami No.3)steel, which is a highly rust resistant steel developed by Hitachi Metals, Ltd. through their refining process that still uses Japan's time-honored metal working and tatara fumace smelting techniques.
Of the Gingami metals, which have carbon added to 12-14% chrome, Gin-san contains even greater carbon content for a harder steel.
Experts craftsmen spend long hours and use careful techniques to craft each blade. Since the metal is especially hard, the knives hold their edge for a long time and do not rust easily

Yew octagonal handle

Handle
Characterized by a beautiful wood grain and rich oil content that has earned it the title of "number one" in Japanese.
The color of the wood darkens as it is used, making it durable and usable even after years of use in the woodshop.

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.