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Knives
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Kikuichi Kasumi 9.4 in. (240mm) Yanagi
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. Learn More$440.00 -
Kikuichi Kasumi 8 in. (210mm) Yanagi
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. Learn More$385.00 -
Minonokuni Ume 240mm Left-Handed Yanagi
Experience the art of sushi and sashimi as it was meant to be, with a blade crafted specifically for the left-handed chef. The Minonokuni Ume 240mm Left-Handed Yanagi is your key to unlocking flawless, single-stroke slices that define high-level Japanese cuisine. The name Yanagi, meaning "willow leaf," perfectly describes the long, gracefully thin blade, engineered to glide through fish with minimal friction. This specialized design ensures that the delicate texture and flavor of the fish are perfectly preserved, resulting in glistening, jewel-like cuts every time. As a part of the revered "Ume" or "Essential Collection," this Yanagi offers an authentic Japanese cutlery experience. It is forged from SK-4 high carbon steel, a material prized for its capacity to take on a razor-sharp edge and retain it. The true single-bevel, left-handed grind allows for unparalleled precision, drawing the blade effortlessly through protein in one long, uninterrupted motion. For the left-handed culinary artist, this knife is not a mere tool, but a true extension of your skill, transforming the preparation of raw fish from a simple task into a fluid, meditative practice. Learn More -
Minonokuni Ume 240mm Yanagiba
The Minonokuni "Ume" Yanagiba is the traditional Japanese knife designed for the single purpose of slicing raw fish for sushi and sashimi. The 240mm blade is a popular, versatile size, offering excellent control for both detailed work and slicing larger fillets, making it a favorite for home cooks and professional chefs alike. The long, narrow blade is forged from SK-4 High Carbon Steel, a tough steel known for holding its edge well and being easy to resharpen. It features a traditional single-bevel grind (for right-handed users), which creates a razor-sharp, chisel-like edge. This design allows the knife to glide through delicate fish with almost no friction, preserving the texture and flavor of every slice. The key to using a Yanagiba is to make one long, uninterrupted drawing cut, and this knife is perfectly balanced for that exact task. As a high-carbon steel knife, the blade will develop a natural patina (a dark, protective coloring) over time, a characteristic prized in traditional Japanese cutlery. To prevent rust, it requires simple but essential care: always wash and dry it by hand immediately after use. Learn More$92.00 -
Minonokuni Ume 210mm Left Handed Yanagi
Master the delicate art of sashimi and sushi with the Minonokuni Ume 210mm Left-Handed Yanagiba (Willow Leaf Blade). Part of the "Ume" (Essential) series, this knife is meticulously handcrafted in Japan, offering traditional, high-performance cutlery specifically designed to empower left-handed chefs and passionate home cooks. At 210mm (8.3 inches), this Yanagi offers exceptional agility and control, making it ideal for smaller, precise sashimi work, delicate fish fillets, or tighter kitchen spaces where a longer knife might be restrictive. Learn More -
Minonokuni Ume 210mm Yanagiba
The Art of the Slice: The Minonokuni Ume 210mm Yanagiba The Yanagiba, or "willow leaf blade," is the quintessential tool for slicing raw fish for sushi and sashimi. The Minonokuni Ume 210mm Yanagiba is a masterful expression of this traditional form, handcrafted to create effortlessly clean, single-stroke cuts that preserve the delicate texture and flavor of the fish. The blade's incredible performance comes from its single-bevel grind and a core of SK-4 High-Carbon Steel. This tough and durable tool steel is prized for its excellent edge retention and ease of sharpening, allowing it to take on a wickedly sharp, long-lasting edge. The long, slender blade is designed for a graceful pull-cut, allowing the blade's length, not pressure, to do the work. A Note on Care: SK-4 is a reactive carbon steel. This is what allows for its extreme sharpness. It must be hand-washed and dried immediately after use to prevent corrosion or rust. A beautiful grey patina will develop over time, telling the story of your culinary journey. Learn More -
Minonokuni Take 240mm Left-Handed Yanagi
Crafted for left-handed chefs who demand precision, the Minonokuni Take 240mm Left-Hand Yanagi is a traditional Japanese single-bevel slicer designed to create flawlessly clean cuts in sashimi and sushi. Forged in Japan by skilled artisans, the Take series features a high-carbon steel blade that sharpens to an exceptional edge, offering smooth, uninterrupted draws that preserve the texture and integrity of delicate fish. The blade’s length provides excellent control and glide, while the natural wood handle ensures comfort during extended prep. Ideal for both professional kitchens and serious home cooks, this Yanagi combines performance, tradition, and craftsmanship in one beautifully balanced tool Learn More$275.00 -
Minonokuni Take 240mm Yanagiba
This is the quintessential blade for the art of sashimi, a tool of perfect balance and uncompromising performance. The Minonokuni Take 240mm Yanagiba is the size trusted and revered by countless chefs, representing the ideal nexus of agile control and graceful reach. Its length is perfectly suited for slicing most fish fillets in a single, uninterrupted motion, the essential technique for creating the flawless, jewel-like surfaces that define world-class sushi and sashimi. There is no back-and-forth sawing; only one clean, fluid draw that preserves the delicate texture and locks in the pristine flavor of the fish. At the core of this exceptional knife is a blade forged from Shirogami #2 (White Paper Steel), a material celebrated in the culinary world for its ability to achieve a wickedly sharp edge and hold it through the rigors of a professional service. As a flagship of the premium "Take" (Bamboo) collection, this Yanagiba embodies a higher standard of craftsmanship and material excellence. For the serious home cook ready to elevate their craft or the professional chef seeking a reliable and masterfully balanced daily driver, the 240mm Yanagiba is the definitive choice—a true partner in the pursuit of culinary perfection. Learn More$200.00 -
Minonokuni Take 210mm Left-Handed Yanagi
The Také 210 mm (8.3 in.) Left-Handed Yanagi slicer is beautiful, functional and extremely well-ground. Although it will be very sharp right out of the box, you can expect this knife 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 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.
Learn about the Care and Maintenance of Carbon Steel Knives. Learn More -
Minonokuni Take 210mm Yanagiba
The Také 210 mm (8.25 in) Yanagi is handmade by master blacksmiths from Kasumi Shiro-Ko (White Paper) carbon steel. 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 or for cooks who prefer working with a smaller blade. This is the size that many home users are most comfortable using. Learn about the Care and Maintenance of Carbon Steel Knives Learn More$186.00
