White Steel Mizuyaki Honyaki Mirror Finish Yanagiba Knife 270mm
White Steel #2 Mizuyaki Honyaki Yanagiba Knife ( Mirror Finish ) with Saya
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White Steel #2 Mizuyaki Honyaki Yanagiba Knife ( Mirror Finish ) with Saya

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¥102,100
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¥102,100
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

Gift Wrapping

  • Blade: White Steel #2; Standard Carbon Steel which is populara among professional chefs.
  • Honyaki: A Forging Process which is similar to traditional Japanese sword making technique. It makes the knives hard, sharp and have a high edge retention.
  • Handle: Yew wood with buffalo horn ferrule; beautiful and durable

Mirror Finish Blade

The blade with luster that evokes a sense of luxury. Also, it is more resistant to rust than other surface finishes.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s3-p240 230 380 120
1s3-p270 260 415 165
1s3-p300 290 450 180
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Yew 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.

White Steel #2

A highly pure carbon steel, being easy to sharpen while staying cost-effective. Highly recommended as the best steel for your first professional quality knife.

Carbon Steel

White Steel #2 is the benchmark carbon steel for Japanese kitchen knives. White Steel #2 knives are widely used by chefs who specialise in Japanese cuisine, more so than other carbon steels. This steel has very few impurities, making the knife both easy to sharpen and less expensive due to the non-inclusion of rare metals.



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

Yew octagonal handle

Handle

These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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