ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")
ZDP-189 Yanagiba Honyaki 300mm (11.8")

Yoshida Hamono

ZDP-189 Yanagiba Honyaki 300mm (11.8")

1.300,00€

Only 0 left in stock

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

Steel type: ZDP-189

Blade construction: Honyaki / migaki

Hardness (HRC scale): 65-67

Overall length:

Blade length: 300mm (11.8")

Blade height:

Spine thickness:

Weight:

Handle length:

Handle type / wood: Japanese / Rosewood

Kanji on the blade:

Blacksmith: Yoshida Hamono

Location of the smithy: SAGA / Saga Prefektura / Japan

☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.

Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:

✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.

❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.

→ For more details, read our guide
on
Maintenance of Kitchen Knives.

🤙 Contact us if you need some help. We reply within 1 business day.

SHIPPING RATES:
- €10
- flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).

EXCEPTIONS:
- United Kingdom
- shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.

DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.

DELIVERY TIME:
- Europe:
1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days

RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

Each knife comes with:

✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

Attentive support

Get in touch, we usually respond within a few hours.