White Steel Kasumi Yanagiba Knife 180mm left-hander
White Steel Kasumi Yanagiba Knife 210mm left-hander
White Steel Kasumi Yanagiba Knife 240mm left-hander
White Steel Kasumi Yanagiba Knife 270mm left-hander
White Steel Kasumi Yanagiba Knife 300mm left-hander
White Steel Kasumi Yanagiba Knife 180mm left-hander
White Steel Kasumi Yanagiba Knife 210mm left-hander
White Steel Kasumi Yanagiba Knife 240mm left-hander
White Steel Kasumi Yanagiba Knife 270mm left-hander
White Steel Kasumi Yanagiba Knife 300mm left-hander
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  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 270mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 300mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 180mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 210mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 240mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 270mm left-hander
  • Load image into Gallery viewer, White Steel Kasumi Yanagiba Knife 300mm left-hander

White Steel Kasumi Yanagiba Knife left-hander

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¥21,900
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¥21,900
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s9-h180 170 300 85
1s9-h210 200 340 105
1s9-h240 230 375 125
1s9-h270 260 410 170
1s9-h300 290 450 195
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Magnolia Round Handle with Buffalo horn bolster

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.

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.