Hokiyama Shobu-Yanagiba 240mm (9.5")
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Hokiyama smithy made this knife just for SharpEdge. We asked them to combine their proven Yanagiba blade shape and stainless steel (AUS-8), then match it with a traditional magnolia Japanese (Wa) handle with a buffalo horn ferrule. The name Shobu refers to the spear-shaped leaves of the iris plant which the blade of this knife strongly resembles.
Yanagiba knives are designed to cut thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks). It's a single bevel knife, which means 🚨 only right-handed users can wield it. While we usually find Yanagibas in sushi and Japanese restaurants, but there is a growing trend of home cooks owning these beauties for the weekend sushi or BBQ parties.
Yanagiba roughly translates to English as a “willow-leaf blade” which perfectly describes the long and slender leaf-shaped blade of the knife that is primarily used to fillet fish. Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
The blade features a delicate high polish and a hand-engraved kanji signature.
The handle is made of the most commonly used handle wood in Japanese knives - magnolia wood. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife.
Where the blade meets the handle, you may notice a special feature called Machi spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall.
The heart of the knife is made of AUS-8 steel, a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen.
AUS-8 steel contains high amounts of carbon (0.7-0.75%) and is also high in vanadium (0.10-0.26%) and molybdenum (0.10-0.30%). It also has a high percentage of chromium (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. This carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties.
All these are essential characteristics of a superior steel for knives:
→ Long lasting sharpness: 60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.
→ Rust-resistance: due to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.
→ Wear and tear resistance: the composition of this steel mix also makes the blade very resistant to wear and tear.
Due to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Yanagiba.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
|Hardness (HRC scale):||60
|Overall length:||375mm (14.8")|
|Spine thickness:||3.2mm (0.1")|
|Weight:||135g (4.8 oz)|
|Handle length:||134mm (5.3")|
|Handle type / wood:||Japanese / Magnolia|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
Ordering procedure was very easy and fast. Shipped to Italy in few days. I highly recommend SharpEdge!
Excellent knive and excellent service from the guys. All wrapped in a japanease newspaper that give a touch of authenticity. Bought a beautifull hokiyama santoku in ginsanko. Knife arrived rasor sharp.
Another beautiful Knife, delivered super fast and the Okinawa Reef handle really adds to the quality look and feel.
Perfect for those smaller more delicate cutting/slicing jobs.
Once again super fast delivery to New Zealand, (under a week over the Xmas period).
This 6.5" knife with the Tokyo Night handle is very impressive looking. It is very sharp and has a top quality solid build.
Fantastic for vegetables etc, looking forward to many years of use.
This was a gift for my son so I haven't used the knife. However I have inspected it and (as are the other knives I have purchased at SharpEdge) it is beautifully made and the look and feel are cannot be faulted. The level of service and delivery has always been great from these guys.
Excellent service, very fast delivery, beautiful products.
Fast delivery, excellent knives and professional staff
The knife came as advertised in just a few days from our order. Not only is it pretty and very very sharp but it weighs just a few ounces. We might not be cutting a lot of prosciutto with it, but it will find its way to other uses. We love it! Enjoyed doing business with you.
i have ordered several knives from the ZDP-189 series. i was super satisfied with the supoort.
I can recommend this shop to others.
As usual, service has been top and knives are outstanding.
If you are looking for an excellent Japanese knife I highly recommend sharpedge.
Those Guys are fantastic…the best e-comm experience for knives. Excellent range of products, that goes from knives to blades, handles and accessories. Great customer experience in buying and getting some conversation with them (customer care)…next time, do not waste time surfing the web for other suppliers…sharp edge is definitely the partner you’re looking for!
Sharp edge provided an easy and cheap retour code
Very pleased with the delivery of Naniwa Sharpening Stone - #12000 [Super Stone series].
Arrived on time on time! I recommend;)
A true perfect shop. Fast as hell! My petty is so pretty! Highly recommanded
Thank you so much
I look forward to working with you again.