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Japanese sushi knife with wavy blade, ebony handle, and black sheath.
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  • Japanese sushi knife with wavy blade, ebony handle, and black sheath.
  • Japanese sushi knife with long wavy blade and black ebony handle on stand.
  • Japanese sushi knife with wavy Damascus blade and dark ebony handle.
  • Japanese sushi knife laid on wood, showing wavy blade and ebony handle.
  • Japanese sushi knife with long pointed wavy Damascus blade.
  • Japanese sushi knife close-up, wavy blade with curved bolster and ebony handle.
  • Yanagi kiritsuke sushi knife with ebony handle and blue steel patterned blade
  • Yanagi kiritsuke blade close-up with pointed tip and etched steel finish
  • Japanese sushi knife with wavy blade, ebony handle, and black sheath.
  • Japanese sushi knife with long wavy blade and black ebony handle on stand.
  • Japanese sushi knife with wavy Damascus blade and dark ebony handle.
  • Japanese sushi knife laid on wood, showing wavy blade and ebony handle.
  • Japanese sushi knife with long pointed wavy Damascus blade.
  • Japanese sushi knife close-up, wavy blade with curved bolster and ebony handle.
  • Yanagi kiritsuke sushi knife with ebony handle and blue steel patterned blade
  • Yanagi kiritsuke blade close-up with pointed tip and etched steel finish
Yoshihiro Hayate Suminagashi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife Ebony Handle

Yoshihiro Hayate Suminagashi Blue Steel #1 Yanagi Kiritsuke Sushi Sashimi Japanese Knife Ebony Handle

SKU:
SMYK270EHNR
$929.99
$929.99
Blade Length

High-Carbon Care

This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.

64 HRC
No
Free Magnolia Saya Cover Included

Blade Hardness

HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.

Stain Resistant

This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.

Saya Cover

This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications

Blade

Knife Type
Yanagiba (Sashimi Knife)
Primary Use
Sashimi / Raw fish slicing
Blade Metal
Blue Steel #1
Grade
Suminagashi
Construction
Multi-Layer Damascus (Suminagashi)
Blade Hardness
64 HRC
Blade Edge Type
Single Bevel
Blade Finish
Plain
Stain Resistant
No

Handle

Handle Material
Ebony
Handle Shape
Octagonal
Bolster Material
Water Buffalo Horn (Color Varies)
Tang Type
Partial Tang
Product Details

Our handmade Yoshihiro Mizu Yaki Blue Steel Suminagashi knives showcase the pinnacle of Japanese craftsmanship, created with extraordinary skill by master artisans. These knives are meticulously forged, layered, and hammered from Aoko Blue Steel #1, reaching a Rockwell hardness of 64, then paired with iron to create the most elaborate and resilient finishes. The result is an exquisite knife that seamlessly combines aesthetics and performance, embodying the highest standards of traditional Japanese forging.

Each Yoshihiro Mizu Yaki Blue Steel #1 Suminagashi knife is paired with a premium handcrafted Ebony wood handle, affixed with a Water Buffalo horn bolster to enhance both balance and elegance. A lacquered wooden Saya, crafted from magnolia wood and coated with an organic, non-toxic lacquer, accompanies the knife, adding protection while beautifully complementing its appearance.

The term Suminagashi, translating to "floating ink," perfectly describes the intricate marbled patterns that extend along the blade from tip to heel. These wave-like designs, forged through skillful layering, reveal a unique mosaic that evolves with every sharpening, further showcasing the complexity and artistry of this blade.

The Yanagi Kiritsuke variation features a wider blade, thicker spine, and sword tip, creating a balanced weight distribution. This design makes it ideal for chefs who appreciate the Yanagi's slicing finesse but prefer a compact working space. Elevating even the simplest tasks, this handcrafted knife is a stunning fusion of form and function, bringing beauty and precision to every culinary experience.
Care & Origin
Country of Origin
Japan
Care Instructions
Hand wash only.
Dry immediately.
Avoid the dishwasher.
Sharpening Method
Sharpen by hand using whetstones. Do not use honing rods.

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