Glestain 10.6 in. (270mm) Left Handed Slicer

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The Glestain 10.6 in. (270mm) Left Handed Slicer is the tool of choice for effortless slicing. Great for roasts, hams and sashimi.

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GLS727TSKL

Glestain 10.6 in. (270mm) Sujihiki

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The Glestain 10.6 in. (270mm) Sujihiki is the tool of choice for effortless slicing. Great for roasts, hams and sashimi.

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GLS727TSK

Glestain 11.8 in. (300mm) Sujihiki

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Glestain slicers are uniquely designed with dimpled blades and Acuto stainless steel. Easy to maintain and produces crisp, clean cuts with minimal drag. The 11.8 in. (300mm) length is in use by several local fish vendors for fileting and portioning large saltwater fish.

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GLS730TSK

Glestain 9.4 in. (240mm) Left Handed Slicer

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The Glestain 9.4 in. (240mm) Left Handed Slicer is great for roasts, hams and other large slabs of meat.

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GLS724TSKL

Glestain 9.4 in. (240mm) Sujihiki

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The Glestain 9.4 in. (240mm) Sujihiki is the tool of choice for effortless slicing. Great for roasts, hams and other large slabs of meat.

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GLS724TSK

Glestain Ice Handle 11.8 in. (300mm) Sujihiki

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Glestain Ice Handle 11.8 in. (300mm) Sujihiki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Made in Japan.

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GLS730TSM

Glestain Ice Handle 240mm Sujihiki

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The Glestain Ice 240mm (9.5in) Sujihiki has an identical steel type as the standard Glestain K series but these Ice Glestain's are highlighted by their handles which are not only sleek but are also highly sanitary, which is ideal for working with sushi. The handles also feature a textured finish for a non-slip grip.

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GLS724TSM

Glestain Ice Handle 270mm Sujihiki

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The Glestain Ice 270mm (10.6in) Sujihiki has an identical steel type as the standard Glestain K series but these Ice Glestain's are highlighted by their handles which are not only sleek but are also highly sanitary which is ideal for working with sushi. The handles also feature a textured finish for a non-slip grip.

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GLS727TSM

Glestain K Series 8.3 in. (210mm) Sujihiki

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Glestain K Series 8.3 in. (210mm) Sujihiki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Made in Japan.

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GLS821TSK

Glestain W Series 10.6 in. (270mm) Sujihiki

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The Glestain W Series 10.6 in. (270mm) Sujihiki is the exact same steel as the K series, but without the dimples. Great for roasts, hams and other large slabs of meat.

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GLS727WSK

Glestain W Series 8.3 in. (210mm) Sujihiki

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The Glestain W Series 8.3 in. (210mm) Sujihiki is the same Acuto 440, but without the dimples. We bring this model in specifically for our sushi chefs who are wanting a high quality, compound bevel knife in stainless steel. Many Japanese brands do no make the shorter (8.2 in) sujihiki's, but it is a size that many chefs prefer for slicing sushi rolls. Of course it is also a great slicer/carving knife for western cuisine as well.

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GLS021WK

Glestain W Series 9.4 in. (240mm) Sujihiki

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The Glestain W Series 9.4 in. (240mm) Sujihiki is the same steel as the K series, but without the dimples. Excellent for sashimi, or for use as a traditional slicer.

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GLS724WSK

Global 11.8 in. (300mm) Sashimi Knife On Sale

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The Global 11.8 in. (300mm) Sashimi Knife (Yanagi) is used for slicing and carving raw fish. Global knives are used widely by sushi chefs because they are durable, easy to sharpen and come very sharp from Japan. The stainless handle is also very hygienic. This knife should be sharpened on whetstones. Made in Japan.

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G-14R

Global 9.8 in. (250mm) Left Handed Sashimi Knife On Sale

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The Global 9.8 in. (250mm) Left Handed Sashimi Knife is used for slicing and carving sashimi, but can also be used on vegetables, fruits, meats and fish. One sided.

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G-11L

Global 9.8 in. (250mm) Sujihiki On Sale

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The Global 9.8 sin. (250mm) Slicer is used for preparing sashimi or as a carving knife. This knife features a thin, semi-flexible blade, which makes thin slicing very easy. The blade is two sided, and can be used by both left and right handed cooks.

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G-47

Global 9.8 in. (250mm) Yanagiba Closeout

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The Global 9.8 in. (250mm) Sashimi Knife is used for slicing and carving sashimi, but can also be used on vegetables, fruits, meats and fish. Meant for right-hand use. Sharpen by whetstone. Made in Japan.

Only 4 Left In Stock!

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G-11R

I.O. Shen 10.7 in (270mm) Japanese Sashimi Knife On Sale

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The I.O. Shen 10.7 in. (270mm) Yanagi is made of I.O. Shen Triplex Steel Technology so it tests on the Rockwell scale at 62 giving this knife good edge retention. This stainless Yanagi is made like a traditional carbon Yanagi so it features a Shinogi line. The Shinogi line is the flat face at the same angle as the edge. Use this Shinogi line to allow the knife to lay flat on a sharpening stone making this a much easier knife to hand sharpen. Made in Taiwan.

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3033

I.O. Shen 10.7 in. (270mm) Left Hand Yanagi

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The I.O. Shen 10.7 in. (270mm) Left Hand Yanagi is made of I.O. Shen Triplex Steel Technology so it tests on the Rockwell scale at 62 giving this knife good edge retention. This stainless Yanagi is made like a traditional carbon Yanagi so it features a Shinogi line. The Shinogi line is the flat face at the same angle as the edge. Use this Shinogi line to allow the knife to lay flat on a sharpening stone making this a much easier knife to hand sharpen. Made in Taiwan.

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3033L

iiZa Echizen 1310 Series 9.4 in. (240mm) Sujihiki

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The iiZa Echizen 1310 Series 9.4 in. (240mm) Sujihiki is an excellent sushi/sashimi knife as well as a carve. Weighing in at 4.7 ounces this double beveled knife, features a scintered stainless steel handle that is very comfortable for medium and small hand sizes. As its name suggests, the blade has no Core blade steel, instead using an exclusive forging technique skilled Japanese Artisans blend multiple high-end steels together. This forging technique uses VG2 and VG10 steel, the two steels are folded together for even distribution the achieved result is an incredibly fine grain structure. Coreless 1310 Series Blades are tougher, hold and edge better and easier to sharpen by whetstone than nearly any other Japanese made knife. Both rare and sought after in the Sushi industry, this renowned blade will give top Chefs the best possible yield on their fish. Handle developed by Mr. Chiaki Murata of the Japan Brand Project. Comes in Wooden Presentation Box. Made in Echizen, Japan.

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1310-SL240

Kikuichi Carbon Elite 10.6 in. (270mm) Sujihiki

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Kikuichi Elite Carbon 10.6 in. (270mm) Sujihiki made of Japanese Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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SC27

Kikuichi Carbon Elite 9.4 in. (240mm) Sujihiki

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Kikuichi Elite Carbon 9.4 in. (240mm) Sujihiki made of Japanese Carbon Steel. This rustic high carbon steel has many upsides especially for professional cooks; High Carbon steel will sharpen easier, is tougher than stainless, hold an edge longer and even take a finer polish than Stainless Steel. A patina will quickly form on these Carbon knives so be careful when cutting acidic food like lemons, as long as the rust on your knife is not (red) in color there is no need to remove the patina. This knife is double-beveled meaning it is ground with an edge on either side of the knife.
Made in: Nara, Japan


Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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SC24

Kikuichi Fuguhiki

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Fuguhiki 10.5 in. (270mm) Length. Hand Made in Japan by Blacksmiths in the Traditional Japanese Sword Making Technique. This Knife is known in Japan as a Fuguhiki, or the knife traditionally used to cut thin slices of Fugu (pufferfish). Being such an expensive and dangerous cut of fish a skilled Sushi Chef would ideally be using this style knife as it is thinner than its counterpart the Yanagiba Knife. This knife is a Kasumi style knife meaning it uses White Steel as the cutting edge and a soft backing steel for support. This knife is High-Carbon Steel please wash by Hand Only. This knife can only be sharpened by Whetstone. Please contact our store for best stone recommendations for traditional knives. Japanese Magnolia Wood Handle, Buffalo Horn Ferrule

Blade Width: 2.2 mm

Blade Height: 25 mm

Weight: 4.4 ounces

Steel type: Kasumi shiro-ko (white paper #2)(not stainless)

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FK27

Kikuichi Ginsan 10.6 in. (270mm) Sujihiki

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Kikuichi Ginsan Sujihiki at 10.6 in. (270mm) is a long slicer that can be used to slice and portion meat and fish. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWS270

Kikuichi Ginsan 9.4 in. (240mm) Sujihiki

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Kikuichi's 9.4 in. (240mm) Sujihiki is slicing knife used to filet and portion meat and fish. This unique Sanmai (clad) series from Kikuichi uses a Ginsan (Silver 3) Steel clad by tough thin (SUS405) steel. Most handmade double-beveled Gyutos in Japan are made of Blue or White steel, the Ginsan will have the same edge retention as those steels but is nearly stain-free compared to White or Blue.
Made in: Nara, Japan

Handle: Octagonal Walnut wood with Buffalo Horn Ferrule.

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GWS240

Kikuichi Hammered Damascus 9.4 in. (240mm) Sujihiki

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Kikuichi Hammered Damascus 9.4 in. (240mm) Sujihiki or slicer is best used for filleting or breaking down small to medium sized fish. This knife uses a thick core of VG-10 steel with 16 layers of Damascus cladding. The Hammer or Tsuchime marks will aid in the prevention of food sticking.
Made in: Nara, Japan

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WGSD24sp

Kikuichi Kasumi 10.6 in. (270mm) Yanagi

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This 10 in. (270mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK27

Kikuichi Kasumi 8 in. (210mm) Yanagi

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This 8.2 in. (210mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK21

Kikuichi Kasumi 9.4 in. (240mm) Yanagi

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This 9.4 in. (240mm) Kasumi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and premium (White #2) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can be susceptible to rust if not dried after use. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

• Handle: Wa style Ho wood with Buffalo Horn Ferrule.
• Blade Steel: White #2
• Made In: Japan
  
  Care and Maintenance of Carbon Steel Knives
  Carbon Care Instructions

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YK24

Kikuichi Kasumitogi 9.4 in. (240mm) Yanagi

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This 9.4 in. (240mm) Kasumitogi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and high quality (White #3) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can susceptible to rust and patina if not regularly tended to. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

Handle: Wa style Ho wood with Buffalo Horn Ferrule.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Made In: Japan

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YKT24

Kikuichi Kasumitogi 10.6 in. (270mm) Yanagi

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This 10.5 in. (270mm) Kasumitogi Series Yanagi from Kikuichi is a traditionally forged knife using a jacket steel (soft carbon) and high quality (White #3) cutting steel mimicking old school sword making techniques. This is a high carbon steel knife meaning it has the best ability to take and hold an edge but can susceptible to rust and patina if not regularly tended to. The Yanagiba is used in Japanese cooking to preform tasks like cutting thin strips of fish or beef, or making decorative cuts with greens for garnishing. This knife is single beveled with a concave backside so it should be sharpened by hand using a whetstone for the best results. Comes with a fitted Saya and pin.

Handle: Wa style Ho wood with Buffalo Horn Ferrule.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

Made In: Japan

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YKT27

Kikuichi Kasumitogi 8 in. (210mm) Yanagi On Sale

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Kikuichi YKT21 is single bevel traditional yanagiba, hand forged from two pieces of steel. The slightly softer white #3 carbon steel edge is easier to sharpen and more forgiving (less likely to chip)than blue steel.
Professional Lifespan 5+ Years
Blade 2 Layers; Hand Forged
White #3 Carbon Steel
HRC 59-60
Bevel Single
Handle “D” Shaped Wa Handle
Japanese Magnolia
Water Buffalo Ferrule

This knife come with a matching Saya.

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YKT21

Kikuichi Molybdenum 10.6 in. (270mm) Sujihiki

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Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The 10.6 in. (270mm) Sujihiki is ideal for slicing and carving, particularly for making very thin slices.
Made in: Nara, Japan

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SM27

Kikuichi Molybdenum 9.4 in. (240mm) Sujihiki

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Molybdenum series has a high content of Molybdenum steel providing a razor sharp edge. The 9.4 in. (240mm) Sujihiki is ideal for slicing and carving, particularly for making very thin slices.
Made in: Nara, Japan

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SM24

Kikuichi Nickel Damascus 9.7 in. (245mm) Sujihiki 70mm) Gyuto

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Show off the beautiful the Kikuichi Nickel Damascus 9.7 in. (245mm) Sujihiki when preparing sashimi and sushi. This lightweight knife features a traditional Japanese rosewood handle.
Made in: Nara, Japan

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NWD245

Kikuichi Swedish StainGold 9.4 in. (240mm) Sujihik On Salei

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Swedish StainGold series is a premium alloy steel blade with a rockwell hardness of 61, sustains a sharp edge after repetitive use and comes with a wooden sheath. Used for cutting fish.
Made in: Nara, Japan

Only 1 Left In Stock!

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SS24

Kikuichi Warikomi Gold 10.6 in. (270mm) Sujihiki

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Kikuichi Warikomi Gold 10.6 in. (270mm) Sujihiki is a VG-5 steel core with san-mai cladding. The Kikiuichi Warikomi gold is a top choice for sushi chefs. The tempering of the steel in this series really brings out the best qualities of VG-5 in that it holds it's edge extremely well while minimizing brittleness. Also used for carving poultry, and slicing any meats or vegetables with extreme precision.
Made in: Nara, Japan

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WGS27

Kikuichi Warikomi Gold 8.25 in. Sujihiki

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Kikuichi Warikomi Gold Sujihiki:

Blade Length: 8.3 in. (210mm)

Handle Length: 122 mm

Weight: 5.5 ounces

Handle Type: Wood (Mahogany)

Bevel Type: Double Bevel

Steel type: VG-1

Kikuichi's Warikomi line uses high quality VG-1 sometimes known as V-Gold steel. This VG-1 (Gold) Steel is not only rare but it is highly prized due to its properties; will hold an edge (comparable to VG-10), it is tough and will chip less than a damascus clad knife, and is stain resistant. Warikomi is made San Mai style (manufactured with a soft stainless steel) like most VG steel knives; this is because the steel is so hard it would be difficult to thin and shape the blade without the softer steel coat. The Sujihiki is a light and nimble fillet knife and is commonly used to cut thin slices of beef and fish. This knife has a thin profile which is ideal for preparing rolls (maki) and sashimi.


Made in: Nara, Japan

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WGS21

Kikuichi Warikomi Gold 9.4 in. Sujihiki

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Kikuichi Warikomi Gold Sujihiki:

Blade Length: 9.4 in. (240mm)

Handle Length: 122 mm

Weight: 6 ounces

Handle Type: Wood (Mahogany)

Bevel Type: Double Bevel

Steel type: VG-1

Kikuichi's Warikomi line uses high quality VG-1 sometimes known as V-Gold steel. This VG-1 (Gold) Steel is not only rare but it is highly prized due to its properties; will hold an edge (comparable to VG-10), it is tough and will chip less than a damascus clad knife, and is stain resistant. Warikomi is made San Mai style (manufactured with a soft stainless steel) like most VG steel knives; this is because the steel is so hard it would be difficult to thin and shape the blade without the softer steel coat. The Sujihiki is a light and nimble fillet knife and is commonly used to cut thin slices of beef and fish. This knife has a thin profile which is ideal for preparing rolls (maki) and sashimi.


Made in: Nara, Japan

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WGS24

Mac Chef Series 8.25 in. (210mm) Sushi Chef's Knife

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The Mac Chef Series 8.25 in. (210mm) Sushi Chef Knife is razor sharp and lightweight, and was designed for cutting fish and rolled sushi. The upgraded, high quality nonstick coating allows this knife to slide effortlessly through food without anything sticking to the blade. The wide blade offers excellent knuckle clearance.

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BSX-85

Mac Japanese Series Left Handed 10 1/4 in. Yanagiba

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Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou.

Sharpened on only one side and razor-sharp.

Ideal for thinly slicing and filleting fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes.

Optional wooden scabbard for protecting knife.

Not dishwasher safe.

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FKW-9L

Mac Japanese Series 10 1/4 in. Yanagiba

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Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou.

Sharpened on only one side and razor-sharp.

Ideal for thinly slicing and filleting fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes.

Optional wooden scabbard for protecting knife.

Not dishwasher safe.

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FKW-9

Mac Japanese Series 8.3 in. (210mm) Yanagi

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Mac Japanese Series 8.6 in. (225mm) Yanagi or slicer is used to make this cuts of meat or fish. The blade has a flat edge for better slicing and easier stone sharpening.

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FKW-7

Masahiro Carbon 10.5 in. (270 mm) Left Handed Sujihiki

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Masahiro Carbon 10.5 in. (270 mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13118

Masahiro Carbon 10.5 in. (270mm) Sujihiki

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The Masahiro Carbon 10.5 in. (270mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13018

Masahiro Carbon 9.5 in. (240 mm) Left Handed Sujihiki

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The Masahiro Carbon 9.5 in. (240 mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13117

Masahiro Carbon 9.5 in. (240mm) Sujihiki

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The Masahiro Carbon 9.5 in. (240mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH13017

Masahiro MV 10.5 in. (270mm) Left Handed Sujihiki

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The Masahiro MV 10.5 in. (270mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

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MH13818

Masahiro MV 10.5 in. (270mm) Sujihiki

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The Masahiro MV 10.5 in. (270mm) Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

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MH13718

Masahiro MV 9.5 in. (240mm) Left Handed Sujihiki

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The Masahiro MV 9.5 in. (240mm) Left Handed Sujihiki is used for slicing, carving and as a sushi/sashimi knife. Slicing or dicing vegetables, fruits, meats, and fish are common tasks handled well with this type of knife.

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MH13817

Masahiro MV 9.5 in. (240mm) Sujihiki

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The Masahiro MV 9.5 in. Sujihiki is an excellent choice for users who make occasional preparations of sushi. It is extremely sharp and the asymmetrical bevel requires far less maintenance a Traditional yanagiba. It has good flex to permit easy skinning of fish fillets. More versatile than a yanagi; the sujihiki can also perform the varied tasks of a carving knife for red meats and poultry.

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MH13717

Masahiro Traditional Carbon Left Handed 10.5 in. (270mm) Yanagi

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The Masahiro Traditional Carbon Left Handed 10.5 in. (270mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16320

Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi

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The Masahiro Traditional Carbon Left Handed 8.25 in. (210mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16318

Masahiro Traditional Carbon Left Handed 9.5 in. (240mm) Yanagi

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The Masahiro Traditional Carbon Left Handed 9.5 in. (240mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16319

Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi

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The Masahiro Traditional Carbon 10.5 in. (270mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16220

Masahiro Traditional Carbon 12 in. (300mm) Takobiki

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The Masahiro Traditional Carbon 12 in. (300mm) Takobiki is a variation of a yanagi, and is used when preparing sashimi. Used when cutting sashimi and octopus, and is not meant for butchering tasks or be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16231

Masahiro Traditional Carbon 12 in. (300mm) Yanagi

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The Masahiro Traditional Carbon 12 in. (300mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16221

Masahiro Traditional Carbon 13 in. (330mm) Yanagi

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The Masahiro Traditional Carbon 13 in. (330mm) Yanagi Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16222

Masahiro Traditional Carbon 8.25 in. (210mm) Yanagi

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The Masahiro Traditional Carbon 8.25 in. (210mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16218

Masahiro Traditional Carbon 9.4 in. (240mm) Yanagi

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The Masahiro Traditional Carbon 9.4 in. (240mm) Yanagi is most commonly used for slicing fish. The blade is not meant for heavy duty butchering tasks, and shouldn't be used on bones.

Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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MH16219

Mercer 12 in. (300mm) Yanagiba On Sale

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The Mercer 12 in. (300mm) Yanagiba is an excellent option for those learning to work with Traditional Japanese shapes. This yanagi is made of high carbon German stainless steel with a Balsa wooden handle. The purpose for this knife would be for sashimi and sushi.

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M24012

Mercer 9.5 in. (240mm) Yanagiba

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The Mercer 9.5 in. (240mm) Yanagiba is an excellent option for those learning to work with Traditional Japanese shapes. This yanagi is made of high carbon German stainless steel with a Balsa wooden handle. The purpose for this knife would be for sashimi and sushi.

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M24010

Minonokuni Ginsan 10.6 in. (270mm) Yanagi

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Blade Width: 3.97 mm

Blade Height: 33.6 mm

Weight: 6.5 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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Silver-1633

Minonokuni Ginsan 8.3 in. (210mm) Yanagi

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Blade Width: 3.3 mm

Blade Height: 29.5 mm

Weight: 4.0 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 8.3 in. (210mm) Yanagiba made by master Minonokuni craftsmen in Seki-City, Japan using traditional knife making techniques to forge this new age blade. The Ginsan Silver Paper 3 Steel used in these Minonokuni knives is not only hand made by skilled craftsmen with stainless properties but will sharpen with as much ease as a similar traditional knife using pure carbon steel. While this knife is stainless you will need to sharpen on stones using the built in Shinogi line to guide your edge in sharpening. This Yanagi features a Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with the purchase of this Ginsan knife.

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Silver-1631

Minonokuni Ginsan 9.4 in. (240mm) Yanagi

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Blade Width: 3.34 mm

Blade Height: 30.7 mm

Weight: 4.6 ounces

Steel type: Ginsan (stainless)

The Minonokuni Ginsan 9.4 in. (240mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.

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Silver-1632

Minonokuni Matsu 210mm (8.25 in) Yanagiba

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Minonokuni Matsu 210mm Yanagiba:

Blade Width: 3.2 mm

Blade Height: 29 mm

Weight: 3.9 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. The 210mm Yanagiba is smaller and well suited to be used in small or cramped kitchen spaces.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1573

Minonokuni Matsu 210mm (8.3 in) Left Handed Yanagiba

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Minonokuni Matsu 210mm Left Handed Yanagiba:

Blade Width: 3.2 mm

Blade Height: 29 mm

Weight: 3.9 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. The 210mm Yanagiba is smaller and well suited to be used in small or cramped kitchen spaces.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1573L

Minonokuni Matsu 240mm (9.45 in) Left Handed Yanagiba

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Minonokuni Matsu 240mm Yanagiba (Left Handed):

Blade Width: 3.5 mm

Blade Height: 29 mm

Weight: 4.7 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Left Hand Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1574L

Minonokuni Matsu 240mm (9.45 in) Yanagiba

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Minonokuni Matsu 240mm Yanagiba:

Blade Width: 3.5 mm

Blade Height: 29 mm

Weight: 4.7 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1574

Minonokuni Matsu 270mm (10.6 in) Yanagiba

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Minonokuni Matsu 270mm Yanagiba:

Blade Width: 3.8 mm

Blade Height: 31 mm

Weight: 6.2 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1575

Minonokuni Matsu 300mm (11.8 in.) Left Handed Yanagi

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Minonokuni Matsu 300mm Yanagiba (Left Handed):

Blade Width: 4.1 mm

Blade Height: 33.5 mm

Weight: 7.4 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Left Hand Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1576L

Minonokuni Matsu 300mm (11.8 in.) Yanagi

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Minonokuni Matsu 300mm Yanagiba:

Blade Width: 4.1 mm

Blade Height: 34.6 mm

Weight: 7 ounces

Steel type: Aogami-ko Kasumi Blue (not stainless)

Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and whole fish with precision.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Matsu-1576

Minonokuni Sakura 210mm (8.3 in) Damascus Kama-Usuba On Sale

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Blade Width: 4.6 mm

Blade Height: 49.9 mm

Weight: 7.95 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Kama-Usuba is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. These Damascus knives are made by the top blacksmiths of Minonokuni; the Kama-Usuba is known for its wide shinogi-line and very thin edge. The Kama-Usuba differs from the Usuba only in that the Kama-Usuba provides a tip to the knife allowing for a wider array of cutting techniques to be performed. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1621

Minonokuni Sakura 210mm (8.3 in) Damascus Yanagi

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Blade Width: 3.95 mm

Blade Height: 28.4 mm

Weight: 4.4 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 8.3 in. (210mm) Yanagi is a Kasumi style(two steel) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the jacket. This Yanagi is especially thin and is adept at skinning smaller fish and precise sashimi work. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1615

Minonokuni Sakura 240mm (9.4 in) Damascus Yanagi On Sale

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Blade Width: 4.8 mm

Blade Height: 30.3 mm

Weight: 4.85 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 9.4 in. (240mm) Yanagi is a Kasumi style(two steels) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. This Yanagi adept at skinning smaller fish and precise sashimi work, use the weight of the blade to fillet fish with ease as well. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1616

Minonokuni Sakura 270mm (10.6 in) Damascus Yanagi

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Blade Width: 4.85 mm

Blade Height: 33.9 mm

Weight: 6.3 ounces

Steel type: Blue (not stainless)

The Minonokuni Sakura 10.6 in. (270mm) Yanagi is a Kasumi style(two steels) traditionally forged knife using a Blue steel as the blade steel and a Damascus steel as the Jacket. This longer Yanagi can do the precision work of a smaller knife but will take more skill, the length and weight of this Sakura knife can be used to breakdown and fillet larger tuna as well. The Blue steel used in this knife is prized for its edge retention properties, the handles on these Sakura knives are long and comfortable hexagonal shape handle made of red sandalwood, the ferrules are made of a black laminated wood.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Sakura-1617

Minonokuni Také 240mm (9.4 in) Yanagiba

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Blade Width: 3.75 mm

Blade Height: 29 mm

Weight: 4.75 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 240 mm (9.4 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. A very popular size for sushi rolls and sashimi.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1559

Minonokuni Take - 240mm Left Handed Yanagi

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Blade Width: 3.75 mm

Blade Height: 29 mm

Weight: 4.75 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 240 mm (9.4 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. A very popular size for sushi rolls and sashimi.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1559L

Minonokuni Také 210mm (8.3 in) Yanagiba

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Blade Width: 3.65 mm

Blade Height: 28 mm

Weight: 4.05 ounces

Steel type: kasumi shiro-ko (white paper #1)(not stainless)

Také 210 mm (8.25 in) Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. The smaller 210mm Yanagi is ideal for a cramped or tight kitchen workspace.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1558

Minonokuni Také 210mm (8.3 in.) Left Handed Yanagiba

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Blade Width: 3.73 mm

Blade Height: 28.5 mm

Weight: 4.25 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 210 mm (8.3 in.) Left-Handed Yanagi slicer. You can expect this knife to be ground extremely flat. While they are sharp out of the box, they tend to get better and better with use and subsequent sharpenings as you burnish and true the edge. This 210mm shorter Yanagi is suited for precise sashimi work that would be more difficult with a longer Yanagi. One of the best cuts to perform with this knife is the difficult Usuzukuri slice common with fresh fish. The smaller Yanagi is better for this, as precision is key, the cuts should be so thin that the tip of the blade is visible through the fish as you slice.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1558L

Minonokuni Také 270mm (10.6 in) Yanagiba

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Blade Width: 4.1 mm

Blade Height: 33 mm

Weight: 6.80 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 270 mm (10.6 in) Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1560

Minonokuni Také 270mm (10.6 in.) Left Handed Yanagiba

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Blade Width: 3.93 mm

Blade Height: 32.8 mm

Weight: 6.6 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 270 mm (10.6 in) Left Handed Yanagi slicer. This knife coincides with the Japanese phrase “sashimi wo hiku” simply meaning to pull the knife through the fish, these Yanagiba knives are long and weighted so let the heavy blade glide through fish while the thin tapered tip can be used for more precise cuts.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1560L

Minonokuni Také 300mm (11.8 in) Yanagiba

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Blade Width: 4.5 mm

Blade Height: 33 mm

Weight: 7.70 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 300 mm (11.8 in) Yanagi slicer Yanagi is a one sided, hand forged, pure carbon slicer. This knife is ideal for slicing meats and fish with precision. This larger 300mm Yanagiba is typically used by the very experienced chef and can be used to break down large fish.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1561

Minonokuni Také 330mm (12.9 in.) Yanagiba

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Blade Width: 4.3 mm

Blade Height: 37.6 mm

Weight: 9.1 ounces

Steel type: kasumi shiro-ko (white paper #2)(not stainless)

Také 330 mm (12.9 in.) Yanagi slicer. This longer slicing knife is more common amongst experienced chefs as the weight and length make for more difficult precision work. The 330mm Yanagi still can be used to cut sashimi but due to the length of this knife use it for skinning; or scaling fish like bonito, flatfish or halibut.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Take-1562

Minonokuni Ume - 210mm Left Handed Yanagi

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Blade Width: 3.5 mm

Blade Height: 27 mm

Weight: 3.65 ounces

Steel type: SK5 high carbon (not stainless)

In Japan, the 210mm is the most popular size for a yanagi. It is of suitable length for preparing sushi rolls and may also be used as a slicer for any other type of meat. Care should be taken to avoid bones as the edges on all yanagi are set to a very low angle for maximum sharpness. It is designed for surgical precision in cleaving cleanly through fish without rupturing cells and causing loss of oil and flavor.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1544L

Minonokuni Ume - 240mm (9.4 in) Left Handed Yanagi

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Blade Width: 4 mm

Blade Height: 29 mm

Weight: 5.2 ounces

Steel type: SK5 high carbon (not stainless)

240mm is the most common size yanagi sold in the United States. This length is suitable for getting a nice long draw and is an excellent choice as a first knife for learning Japanese food preparation. This knife is a left handed knife.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1545L

Minonokuni Ume - 270mm Left Handed Yanagi

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Blade Width: 4.3 mm

Blade Height: 33 mm

Weight: 7.0 ounces

Steel type: SK5 high carbon (not stainless)

The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1546L

Minonokuni Ume 210mm (8.25 in) Yanagiba

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Blade Width: 3.5 mm

Blade Height: 27 mm

Weight: 3.65 ounces

Steel type: SK5 high carbon (not stainless)

In Japan, the 210mm is the most popular size for a yanagi. It is of suitable length for preparing sushi rolls and may also be used as a slicer for any other type of meat. Care should be taken to avoid bones as the edges on all yanagi are set to a very low angle for maximum sharpness. It is designed for surgical precision in cleaving cleanly through fish without rupturing cells and causing loss of oil and flavor.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1544

Minonokuni Ume 240mm (9.45 in.) Yanagiba

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Blade Width: 4 mm

Blade Height: 29 mm

Weight: 5.2 ounces

Steel type: SK5 high carbon (not stainless)

240mm is the most common size yanagi sold in the United States. This length is suitable for getting a nice long draw and is an excellent choice as a first knife for learning Japanese food preparation.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1545

Minonokuni Ume 270mm (10.6 in) Yanagiba

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Blade Width: 4.3 mm

Blade Height: 33 mm

Weight: 7.0 ounces

Steel type: SK5 high carbon (not stainless)

The 270mm Ume Yanagi is a preferred length for breaking down tuna and for making clean cuts of larger portions without having to saw back and forth. Also used in some presentations where you have several slices of sashimi that are laid across the blade and then transferred to the serving dish. Excellent grind work on these knives.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1546

Minonokuni Ume 300mm (11.8 in.) Yanagiba

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Blade Width: 4.1 mm

Blade Height: 34 mm

Weight: 7.25 ounces

Steel type: SK5 high carbon (not stainless)

This Minonokuni 300mm (11.8) Yanagi is on the longer end of this traditional style knife and is typically used by professional chefs with adequate kitchen space to use such a long blade. This knife has a lot of length and weight making it ideal for filleting large tuna.



Care and Maintenance of Carbon Steel Knives
Carbon Care Instructions

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Ume-1547

Miyabi Black 9.4 in. Sujihiki

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The Japanese Sujihiki, also known as a slicing knife, has an extremely hard MicroCarbide powder steel core, perfect for cutting edge retention and sharpness. The long, slim blade is excellent for slicing meat and fish such as sashimi. The blade core is surrounded by 132 outer layers of steel which make up the unique Damascus-design pattern on the blade. The Maple wood handle allows for a firm control with an easy, maneuverable grip. Care instructions: Hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Japan.

Key features:

Extremely hard MicroCarbide powder steel blade core

132 layers of steel surrounding the core create the Damascus-design

CRYODUR ice-hardened for extreme hardness

Rockwell hardness of approximately 66

Symmetrical cutting edge

Bigleaf Maple wood handle

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34400-243

Miyabi Evolution 9.5 in. Sujihiki

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Miyabi Evolution features a mirror polished FC61 Clad Stainless Steel. Ice hardened for extreme durability and maintains edge retention. Rounded spine for comfort, along with a western style triple riveted POM handle. Rockwell Hardness: 61

The Evolution 9.5 in. Sujihiki is used for slicing meats, poultry and fish.

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34020-243

Senzo Twisted Octagon 8.3 in. Sujihiki

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The Senzo Twisted Octagon 8.3 in. (210mm) Sujihiki is the most sought after knife in this series as these knives are meant for precise slicing. The premium VG-10 gives this knife great edge retention while the thin profile of this sujihiki can perform even the most difficult sashimi work. Made in Gifu Prefecture, Japan

Size:
- Full length 345mm - Blade length 210mm - Weight 155g
Material:
- VG-10 Damascus steel
- HRC 60
- White Pakkawood handle with red ring

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TO-07

Suncraft Senzo Black 8.3 in. Sujihiki On Sale

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Suncraft Senzo Black 8.3 in. (210mm) Sashimi Knife using high quality VG-10 Steel clad with 16 layers of blackened Damascus on each side of the core steel. VG-10 is an ideal core steel, it is very common in Japanese knives due to its edge retention, stain resistance and ability to take a new edge. Featuring a beautiful brown and black Pakkawood handle with a white fiber spacer. Made in Seki-City, Japan.

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BD-07

Suncraft Senzo Clad 240mm Slicer

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The Senzo Clad series is a beautifully designed for the working chef or home cook. Well-shaped European-style handles that can be used for many hours without discomfort, and incredibly sharp blades that respond extremely well to honing. The laminated blade is of SanMai construction with a core of Japanese AUS-10 steel that has been hardened to 59/60° HRC. Made in Japan, these blades are sharpened by hand on a water wheel using the traditional “Honbazuke” technique. Fun to use and easy to maintain the Senzo Clad series is an elegant addition to any kitchen.

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AS-05

Yamahide Slice 10.5 in. (270mm) Sujihiki Closeout

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The Yamahide Slice 10.5 in. (270mm) Sujihiki is an excellent knife for effortless slicing. The dimples on the blade create tiny air pockets between the knife and the food, to prevent sticking.
This knife can be used for slicing and carving sashimi, but can also be used on vegetables, fruits, meats and fish.

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1300F