Hokiyama Yanagiba AUS-8 270mm (10.6") LEFT
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Hokiyama Yanagiba AUS-8 in 270mm (10.6") blade length is a thin and long traditional Japanese knife. Yanagiba knives were designed to cut thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks). While we usually find yanagibas in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties for the weekend sushi or BBQ parties.
⚠️ This is a single bevel knife, suitable only for left-handed users!
This Yanagiba AUS-8 was polished to a high polish. The heart of yanagiba is made of Aichi's AUS-8 steel, a mid-range performance stainless steel that was hardened to around 58-59 HRC. Due to its high content of Chromium (Cr), AUS-8 steel will resist corrosion very well.
Hokiyama blacksmiths fitted a Japanese (Wa) handle with a plastic ferrule. There is a slight step between the ferrule and the handle, which might bother some users. The handle is made of dense, durable wenge wood.
Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!
Hokiyama Hamono is a leading smithery 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).
Each knife in the smithery goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
|Hardness (HRC scale):||58-59
|Overall length:||415mm (16.3")|
|Blade length:||270mm (10.6")|
|Spine thickness:||3.4mm (0.13")|
|Weight:||185g (6.5 oz)|
|Handle length:||140mm (5.5")|
|Handle type / wood:||Japanese / Wenge wood|
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.