Yoshihiro VG-10 Honyaki Yanagi Kiritsuke Japanese Sushi Sashimi Knife with Double Nickel Silver Ring Corian Ebony Handle
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- 62-63 HRC
- Yes
- Free Ebony Saya 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 resists rust and staining from moisture and acidic foods, making it easy to maintain with routine care.
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
- VG-10 Steel
- Grade
- Honyaki
- Construction
- Mono-Steel
- Blade Hardness
- 62-63 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- Yes
Handle
- Handle Material
- Ebony
- Handle Shape
- Octagonal
- Bolster Material
- Double Nickel Silver Ring White Corian (Color Varies)
- Tang Type
- Partial Tang
Product Details
This VG-10 Honyaki Yanagi Kiritsuke is forged from a single piece of VG-10 steel to 62-63 HRC, giving a stain-resistant Honyaki that is easier to care for than carbon steel. The 11.8" (300mm) single-bevel blade has an angled kiritsuke tip, and the ebony handle carries a white Corian bolster with two nickel silver rings. An ebony saya is included.
This Yoshihiro VG10 Honyaki Yanagi-Kiritsuke knife features a traditional Japanese-style Premium Ebony handle, complemented by a luxurious sterling silver ring and a double ironwood bolster. It comes with a protective wooden sheath, known as a "Saya," which safeguards the knife while enhancing its aesthetic appeal when not in use.
The Yanagi-Kiritsuke is an exceptional long slicing knife designed for achieving paper-thin slices of fish for sashimi. Its elegantly thin blade and round sharp tip allow for long, uninterrupted strokes that preserve the ingredient's integrity and freshness. Compared to a Yanagi, the Takobiki is thinner, making it a unique tool for preparing delicate ingredients. It excels at creating perfect sushi rolls, and its rounded tip can be skillfully angled along the cutting board for clean, precise slices. Elevate your culinary experience with this handcrafted knife that embodies both beauty and functionality, turning even the simplest tasks into moments of artistry.
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.