Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
Blue Steel Hongasumi Yanagiba Knife 300mm Left-Hander
Blue Steel Hongasumi Yanagiba Knife 240mm left-hander
Blue Steel Hongasumi Yanagiba Knife 270mm left-hander
Blue Steel #2  Hongasumi Yanagiba Knife ( Left Hand )
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 210mm left-hander
  • Load image into Gallery viewer, Blue Steel Hongasumi Yanagiba Knife 300mm 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 #2  Hongasumi Yanagiba Knife ( Left Hand )

Blue Steel #2 Hongasumi Yanagiba Knife ( Left Hand )

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$290.25
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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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Features

  • Blade: Blue Steel No.2; Popular steel among professional chefs who want to use a better knives.
  • Hongasumi: Forge Welding; Result in good quality of strength and edge retention of the blade.

Comparison of Carbon Steels : Blue Steel #2



Stays strong and durable, with a cut that feels smooth!

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s8-h210 200 340 110
1s8-h240 235 375 125
1s8-h270 260 410 170
1s8-h300 290 450 195
1s8-h180 170 310 85
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #2 Magnolia Round Handle with Buffalo horn bolster

Yanagiba (Sashimi Knife)

Yanagiba knives are mainly used for cutting Sashimi. The sharpness and edge geometry is of the utmost important with a Yanagiba, as a dull knife will damage the delicate fibres of the fish. The blade is long, slender, thin and sharp for cutting sashimi in one stroke. In addition to cutting sashimi, this knife is also used for pulling the skin. Professionals use long Yanagiba knives with blades around 300mm. For home use, Yanagiba knives with a blade of around 210mm are popular.

Blue Steel #2

Carbon Steel

Blue Steel #2 contains a small amount of Tungsten, improving hardness and Chromium, improving toughness. This results in a steel that has higher overall edge retention and hardness in comparison to the White Steels.



*NOTE: The Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use.

Magnolia Round Handle with Buffalo horn bolster

Handle

Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional round style to not only look beautiful, but also feel comfortable in the hand.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide