Yanagiba / Sujihiki / Takohiki / Kiritsuke Knives
The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The length and shape of the blade allows it to slice through an ingredient in long uninterrupted strokes, preserving the ingredient's freshness and integrity.
Sakai Takayuki VG10 33 Layer Damascus Sujihiki 240mm Live oak Lacquered (Kouseki) Handle
*NEW FOR 2024
Described as a Sujihiki knife (generally used in preparation of Sashimi) we find this knife absolutely perfect for carving the Sunday Roast. 33 layered hammered Damascus steel knife with a live oak lacquered handle.
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 49mm (1.9")
Blade Thickness: 2.2mm (0.1")
Handle Material: Live oak Lacquered (Kouseki)
Handle Length: 138mm (5.4")
Weight: 150g (5.3 ounces)
Seisuke White Steel Kasumitogi Yanagiba Japanese Knife 240mm Rosewood Handle
The clean appearance of this Katsumitogi (white steel) Yanagiba knife reflects its efficiency in slicing protein with one cut. The razor-sharp bevelled edge helps with the thin slicing of fish.
Steel Type: White Steel (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single edged blade
Blade Length: 240mm (9.4")
Blade Height: 32mm (1.3")
Blade Thickness: 4mm (0.2")
Ferrule Material: Black Pakka wood
Handle Material: Rosewood
Handle Length: 137mm (5.4")
Weight: 166g (5.9 ounces)
This 45-layer Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade; and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant – the AUS-10 Steel.
Knife Type: Sujihiki Slicer Knife
Steel Type: AUS-10 stain-resistant steel
Blade Type: Double edged blade
Blade Length: 240mm
Blade Height: 35mm
Blade Thickness: 2.2mm
Handle Material: Shitan Hundle
Handle Length:140mm
Weight:127g
Described as a Sujihiki knife (generally used in preparation of Sashimi) we find this knife absolutely perfect for carving the Sunday Roast
Misono is Japan’s oldest Western-style knife maker - Based in Seki since 1935.
Misono uses Swedish carbon steel, considered to be one of the purest forms of carbon steel, needing little maintenance.
Steel Type: Swedish Steel
Blade Hardness: HRC 60-61
Blade Type: Double edged blade
Blade Length: 240mm
Ferrule Material: Stainless Steel
Handle Material: Composite
Full Tang
A Classically styled33 layer folded Damascus steel knife with a VG10 stain-resistant core steel. It is very affordable knife considering its specification.
Steel Type: VG10 stain-resistant steel
Blade Type: Double edged blade
Blade Length: 240mm
Blade Thickness: 2.2mm
Blade Height: 35mm
Handle Length: 140mm
Handle Material: American Cherry Handle
Weight: 129g
The blade of this Japanese sushi knife is made of double layer Molybdenum Vanadium stainless steel to prevent from rust. The octagonal handle is made of elastomer resin that has excellent durability, heat/water resistance and an antimicrobial effect for HACCP and the equivalent authorization.
Steel Type: Molybdenum Vanadium
Blade Type: Single-edged Blade
Handle Material: Elastomer Handle
Blade Length: 210mm
Blade Height: 29mm
Blade Thickness: 3.0mm
Handle Length: 134mm
Weight: 120g
SETO ISEYA I-7 33 Layered Hammered Damascus Sashimi/Yanagiba Kitchen Knife With VG10 Core 210mm
- VG10 Japanese Steel
- 33 Layered Damascus
- Cocobolo/pakka wood handle
- Double Bevel
- 210mm Blade
- Made in Seki Japan
Kanetsune DSR-1K6 Hammered Sujihiki 210mm Red Pakka wood Handle
Our most affordable Sujihiki knife from Kanetsune, generally used in the preparation of fish and Sashimi but equally suited to the Sunday roast.
Steel Type: DSR-1K6 (Stain resistant steel)
Blade Hardness: HRC 58
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 30mm (1.2")
Blade Thickness: 2mm (0.079")
Ferrule Material: Plastic
Handle Material: Red Pakka wood
Handle Length: 121mm (4.8")
Weight: 115g (4.1 ounces)
Beautifully finished and excellently balanced with a familiar western handle.
- 240mm Blade
- VG10 core
- Double Bevel
- Full Tang
- Mahogany handle
Invented by the Japanese, a Takohiki is almost exclusively used in the preparation of Sashimi. This weighty single bevel white carbon steel knife is the only one of this type we currently provide. With a single motion the knife effortlessly glides through your chosen fish.
Steel Type: White Steel (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Single edged blade
Ferrule Material: Plastic
Handle Material: Magnolia
Don't be fooled by appearances. This limited edition Carving / Sujihiki knife from Jikko packs a lot in! Our first Super Hard R2 Powdered Steel Knife with almost unrivalled edge retention, combined with high corrosion resistance. Coupled with a hand crafted 'burnt' chestnut handle and Buffalo Horn ferrule you get a lot for your money
Steel Type: R2/SG2 (Stain resistant steel)
Blade Hardness: HRC 62-64
Blade Type: Double edged blade
Blade Length: 270mm (10.6")
Blade Height: 38mm (1.5")
Blade Thickness: 2.3mm (0.091")
Ferrule Material: Water Buffalo Horn
Handle: Burned Chestnut ('D' Shaped)
Handle Length: 127mm (5")
Weight: 124g (4.4 ounces)
A real show stopper of a knife which manages to combine rustic looks with a modern design.
Due to this knife's length, it can be used for a variety of tasks. Also perfectly suitable for carving small joints of meat.
Steel Type: Blue Steel No.2 (Carbon Steel)
Blade Hardness: HRC 61-62
Blade Type: Double edged blade
Blade Length: 195mm (7.7")
Blade Height: 43mm (1.7")
Blade Thickness: 2.2mm (0.087")
Ferrule Material: Stainless Steel
Handle Material: Blue Pakka wood
Handle Length: 113mm (4.4")
Weight: 196g (6.9 ounces)
A massive 270mm of VG10 Steel, clad in beautiful Damascus, will effortlessly slice your roast wafer thin - Sundays lunch will never be the same again!
- VG10 Steel Core
- 33 Layer Damascus
- Full Tang
- Double Bevel
- Mahogany Handle
- HRC 60
- 270mm
SAKAI TAKAYUKI INOX HAKUGIN MIRROR FINISH YANAGIBA JAPANESE CHEF KNIFE WITH YEW TREE HANDLE
- Hakugin Inox Stainless steel blade
- Octagonal 'WA' handle
- Treated Yew Tree handle / Buffalo horn collar
- 270mm Blade length
- Single Bevel
A stunning Stainless Steel version of the Yanagiba at just the right size, incorporating corrosion resistant Molybdenum (AUS-8) with added Vanadium which further increases strength, toughness and edge retention.
Complete with a Lacquered Magnolia Saya and Pin.
- Molybdenum (AUS-8) Steel
- Single Bevel (Right Handed Use)
- 240mm Blade
** As used by Head Chef Olivia Burt
(MasterChef Professionals, Ex Ritz Hotel)
