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)
*NEW ITEM* An outstanding slicing knife and a popular knife for home and professional use thanks to its robust construction and easy to care for and sharp VG5 core steel. A beautifully balanced and weighted knife ensuring comfortable use for extended periods of time. This knife brings together the quality and beauty of Japanese steel with a more familiar Western handle. The blade is sharp as you'd expect and simply wonderful to look at.
Knife Type: Sujihiki
Steel Type: VG5 ()
Blade Hardness: HRC
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 36.5mm (1.4")
Blade Thickness: 1.8mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 120mm (4.7")
Weight: 165g (5.8 ounces)
Seisuke AUS8 Yanagiba 300mm Oak Handle
A Yanagiba knife is becoming is becoming increasingly popular in the west. The Seisuke AUS8 Yanagiba 300mm is a high-performance Japanese knife crafted for precision slicing and filleting. With a 300mm blade made from AUS8 steel, this knife offers excellent sharpness, edge retention, and durability, making it ideal for slicing raw fish, preparing sushi, and delicate precision cuts. The Yanagiba-style blade, with its long, slender shape, allows for clean, smooth cuts with minimal effort, perfect for fish and sashimi.
Knife Type: Yanagiba
Steel Type: AUS8 (Stain resistant steel)
Blade Hardness: HRC 58-59
Blade Type: Single beveled blade
Blade Length: 300mm (11.8")
Blade Height: 38mm (1.5")
Blade Thickness: 3.1mm (0.1")
Handle Material: Oak
Handle Length: 145mm (5.7")
Weight: 201g (7.1 ounces)
*Single bevel for right hand use only
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
NEW ITEM 2025 - This affordable Sujihiki from Kanetsune is generally used in the preparation of fish and Sashimi but equally suited to the Sunday roast. A beautifully weighted knife with tradtional wu handle.
Knife Type: Sujihiki
Steel Type: DSR-1K6 (Stain resistant steel)
Blade Hardness: HRC 58
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 32.2mm (1.3")
Blade Thickness: 1.8mm (0.1")
Ferrule Material: Plastic
Handle Material: Red Pakka wood
Handle Length: 132mm (5.2")
Weight: 139g (4.9 ounces)
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
The SETO Sashimi is technically not a Sashimi but a slightly different shape making it a Yanagiba - The go to knife for fish enthusiasts. Essential for preparing sushi but can also be used for carving meats. A surprisingly versatile knife due to it's raised heal
- 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)
A slicing knife or carving knife traditionally used for fish but equally suited to a roast. 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
JIKKO R2/SG2 Japanese Carving Knife - 270mm Burned Chestnut / Buffalo Horn Handle
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)
Sakai Takayuki Nanairo INOX Molybdenum Yanagiba 270mm ABS resin (Black gold) Handle
The Sakai Takayuki Nanairo INOX Molybdenum Yanagiba 270mm is the perfect fusion of Japanese tradition and modern materials, designed for delicate filleting. Featuring a 270mm blade made from INOX Molybdenum steel, this knife offers exceptional sharpness, rust resistance, and long-lasting edge retention. The Yanagiba-style blade is ideal for slicing raw fish, sashimi, and other delicate ingredients with a clean, smooth cut, ensuring precision with every slice.
Knife Type: Yanagiba
Steel Type: INOX Molybdenum (Stain resistant steel)
Blade Hardness: HRC 58-60
Blade Type: Single edged blade
Blade Length: 270mm (10.6")
Blade Height: 33mm (1.3")
Blade Thickness: 4mm (0.157")
Handle Material: ABS resin(Black gold)
Handle Length: 144mm (5.7")
Weight: 196g (6.9 ounces)
*Single Bevel suitable for right hand use only
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)
Sakai Takayuki Kiritsuke 270mm Slicing / Carving Knife
Shaped in the traditional style of the Japanese Katana or Samurai sword, this is the ultimate knife for carving large roasts or thinly slicing fish.
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)
