ZDP-189 Yanagiba Honyaki 270mm (10.6")
ZDP-189 Yanagiba Honyaki 270mm (10.6")
ZDP-189 Yanagiba Honyaki 270mm (10.6")
ZDP-189 Yanagiba Honyaki 270mm (10.6")
ZDP-189 Yanagiba Honyaki 270mm (10.6")
€ 920.00

€ 1,150.00

ZDP-189 Yanagiba Honyaki 270mm (10.6")

Best To Use

not for vegetablesmeatfish

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This honyaki (!) yanagiba is a rare piece. Not just in our shop (we only have 1 in stock), it is difficult to find such yanagibas on the entire knife market. Not only that honyaki knives are the most prestige pieces of cutlery and a status symbol among sushi chefs, this yanagiba is made of ZDP-189 powder steel (65-67 HRC), one of the hardest steels available for knife making. Forged by the skilled hands of Osamu-san, the head blacksmith of Yoshida Hamono.

ZDP-189 Honyaki Yanagiba is made using a traditional method of hardening, the same process used for making high-end traditional katanas. Honyaki (literally true-fired) is a term used to describe knives that are made from one piece of steel. Such knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge and equipment to "pop" the hamon.

This yanagiba has a perfect geometry and weight for amazing cutting performance. Because the entire knife is made of ZDP-189 steel, it is quite challenging to sharpen it. Sharpening requires a lot of knowledge and time, but the result is fantastic. A fine, smooth sharpness and insanely long edge retention. We recommend Suehiro or Naniwa stones between #320-#5000 granulation and the #8000 grit stone for the final polish.


    Blade shape Yanagiba
    Blade length
    270mm (10.6")
    Steel type
    Handle type / wood
    Japanese / Rosewood
    Hardness (HRC scale) 65-67
    Blacksmith Yoshida Hamono


    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.