€ 501.50

€ 590.00

[SET] Hokiyama Sushi Set [-15%]

Best To Use

not for vegetablesmeatfish

(click on icons for more knives)

Hokiyama smithy made this traditional Japanese trio just for SharpEdge. We asked them to combine their proven Deba, Yanagiba, and Usuba blade shapes and stainless steel (AUS-8), then match them with a traditional magnolia Japanese (Wa) handle with a buffalo horn ferrule. A perfect set of knives for sushi, sashimi and other Japanese specialties!

Hokiyama Sushi Set includes three essential Japanese knives:

Hokiyama Hon-Deba 150mm (5.9") blade length is a heavy traditional Japanese knife for rougher tasks, intended for cleaning and filleting whole fish, cutting fish heads in half as well as preparing poultry and other meat with small bones. 

Hokiyama Kakugata-Usuba 165mm (6.5") blade length is a dedicated knife for vegetables only. The single bevel blade enables precise chopping of vegetables on the kitchen board, and due to its height and straight edge, it can also be used for peeling larger tuberous vegetables, such as daikon, into long and thin slices.  

Hokiyama Shobu-Yanagi 240mm (9.5") is designed to cut thin slices of raw fish, and also for cutting large pieces of meat (eg steaks). 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.

 

All three of them are single beveled, which means 🚨 only right-handed users can wield them. Knives in Hokiyama Sushi Set feature a delicate high polish and a hand-engraved kanji signature. The handles are made of the most commonly used handle wood in traditional Japanese knives - magnolia wood, a preferred wood of Japanese sushi chefs due to its antiseptic properties. They are 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.

Hokiyama Sushi Set 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. 

AUS-8 characteristics:

→ 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 blades by hand, Hokiyama Sushi knives are simple to maintain, retain their edge for a very long time and are perfect for sharpening on water stones. 

About Hokiyama:

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).

Specifications:

Blade shape: Deba Usuba Yanagiba
Steel type: AUS-8 AUS-8 AUS-8
Hardness (HRC scale): 60
60 60
Overall length: 280mm (11.0") 300mm (11.8" 375mm (14.8")
Blade length:
150mm (5.9")
165mm (6.5") 240mm (9.5")
Blade height:
48mm (1.9") 40mm (1.6") 31mm (1.2")
Spine thickness: 6.50mm (0.3") 4.60mm (0.2") 3.2mm (0.1")
Weight: 230g (8.1 oz) 185g (6.5 oz) 135g (4.8 oz)
Handle length: 122mm (4.8") 130mm (5.1") 134mm (5.3")
Handle type / wood:
Japanese / Magnolia
Japanese / Magnolia Japanese / Magnolia
Blacksmith: Hokiyama Hokiyama Hokiyama

 

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.