Yanagiba knives are designed for cutting thin, clean slices of raw fish, making them ideal for sushi, sashimi and seafood preparation. They can also be used for slicing larger pieces of meat, such as steaks or roasts.

This is a traditional single bevel knife, which means it is suitable only for right-handed users. While yanagibas are most commonly found in sushi and Japanese restaurants, they are also becoming popular among home cooks who enjoy weekend sushi or BBQ preparation.

BLADE SHAPE:

Yanagiba roughly translates as “willow-leaf blade”, which perfectly describes its long, slender profile. The blade is designed to make long, uninterrupted slicing motions, especially when preparing raw fish. Its fine sharpness causes very little damage to the cut surface, which is especially important for dishes where fish is eaten raw. This helps preserve the original texture, appearance and flavor of the fish.

Yanagiba knives are usually 240–360 mm long, which allows the user to slice sashimi in a single pulling motion and avoid shredded, zigzag cuts. The 240 mm length is the most manageable option in this range and is suitable for users who want a traditional single-bevel slicer with slightly easier control.

STEEL:

The core of the knife is made of AUS-8 steel, a popular Japanese stainless steel from Aichi Steelworks. AUS-8 is known for good rust resistance, easy sharpening and reliable everyday performance.

The steel contains carbon for sharpness and edge retention, chromium for corrosion resistance, and small amounts of vanadium and molybdenum for improved durability and wear resistance. With a hardness of around 60 HRC, it offers a good balance between sharpness, toughness and simple maintenance.

GEOMETRY:

This is a traditional single bevel knife, sharpened on one side only. Single bevel knives are extremely precise, but they require correct technique and are intended for right-handed use only.

BLADE FINISH:

The blade features a delicate high polish and a hand-engraved kanji signature.

HANDLE:

The handle is made of walnut wood, a durable and elegant wood known for its rich brown color and natural grain pattern. It feels comfortable in hand and gives the knife a warm, traditional look.

As with all wooden handles, we recommend wiping it dry after use and avoiding long exposure to water.

MACHI GAP:

Where the blade meets the handle, you may notice a small gap called machi spacing. This is often seen on yanagiba knives and is inspired by traditional Japanese swords.

It is not a flaw in assembly, but a traditional detail that pays tribute to Japanese forging heritage.

BLACKSMITH:

Hokiyama Hamono is a respected smithy from Kochi Prefecture in Japan, founded in 1919. The smithy combines traditional handcraft with modern metallurgy and production knowledge.

Hokiyama is known for practical, well-made Japanese kitchen knives that preserve traditional craftsmanship while remaining accessible and reliable for everyday use.