White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 240mm
White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 270mm
White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 300mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 240mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 270mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 300mm

White Steel#1 Montanren Yanagiba Knife Black Ebony Handle

Regular price
¥36,700
Sale price
¥36,700
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s9s-e240 - - -
1s9s-e270 260 410 190
1s9s-e300 - - -
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 -

Yanagiba Knife

Yanagiba 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.Yanagiba knives are mainly used for cutting sashimi.This knife was originally used as a sashimi knife in the Kansai region and is sometimes called a ""Shobu"" because it resembles an Iris' leaf.To cut sashimi in one go, the blade is long and slender, and the edge is thin and sharp .Professionals use knives of around 300mm. For household use, usually around 210mm are used.

Blue Steel #2

Steel Material
Blue Steel #2 has a small amount of Tungsten for hardness and Chromium for toughness.This results in a steel that has higher overall edge retention and hardness in comparison to White Steels.Many Blue steel knives at Sakai Ichimonji will feature a traditional "Hamon" or Wave like pattern defining the harder steel from the softer steel.NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

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

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. 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.