Kirameki blue steel super mirror surface Yanagiba Knife 300mm
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
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  • Load image into Gallery viewer, Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
  • Load image into Gallery viewer, Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
  • Load image into Gallery viewer, Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
  • Load image into Gallery viewer, Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )
  • Load image into Gallery viewer, Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )

Kirameki Blue Steel Super Yanagiba Knife ( Mirror Finish )

Regular price
¥79,600
Sale price
¥79,600
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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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Kirameki Series

  • Ichimonji's Luxury Series
  • Blade: Blue Steel Super; Sharp and High edge retention
  • Mirror Finish Blade; The blade with luster that evokes a sense of luxury. Also, more resistant to rust than other surface finishes.
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
bss-240 230 380 160
bss-270 260 410 200
bss-300 290 455 250
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel Super Ebony octagonal handle

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 Super

Carbon Steel

Blue Super Steel is Blue Steel #1 with an addition of Carbon and Vanadium for higher hardness and toughness. and Molybdenum to increase the overall hardness and durability of the steel. This is an extremely durable steel that maintains its sharpness very well, but can be more difficult to sharpen than regular steels.



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.

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

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