White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife Ebony Handle
White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife Ebony Handle 270mm
  • Load image into Gallery viewer, White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife Ebony Handle
  • Load image into Gallery viewer, White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife Ebony Handle 270mm

White Steel Mizuyaki Honyaki Honyaki Yanagiba Knife Ebony Handle

Regular price
¥86,000
Sale price
¥86,000
Regular price
Sold out
Unit price
per 

Purchase This Product

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.

Gift Wrapping

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s3-e240 230 380 170
1s3-e270 260 415 200
1s3-e300 290 450 225
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Ebony octagonal handle

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.

White Steel #1

Steel Material
White Steel #1 is the closest to traditional Japanese Tamahagane steel. The Steel is extremely pure , with a very high carbon content allowing for maximum edge retention.White Steel #1 is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.As a material, White Steel #1 is also very difficult to work with, requiring a significant level of skill to forge, shape, harden and temper into a usable blade.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.

Ebony octagonal handle

Handle
Ebony octagonal handle
We use an ebony handle that brings high durability and balance to the knives.
Because of its beauty and robustness and the difficulty of processing
It is popular as the most exclusive wood and is used in Buddhist altars.
The unique grain of the wood will naturally become more comfortable in your hand as you use it.

Honyaki

Forging Process

The Honyaki method produces some of the highest grade kitchen knives in the world. It is an extremely difficult and laborious process, reminiscent of traditional Japanese sword making techniques, there are few craftsmen in Japan today that are capable of producing blades this way due to the high level of experience, skill and physical dexterity required.The blades made from the Honyaku method will often have a distinct "Hamon" or edge line in the blade, they are extremely sharp but easily chipped due to their high hardness, so require care when using.

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.