The yanagiba slices boneless fish fillets into sashimi and toppings for other sushi dishes. The slender, long blade is built to cut in a single drawing stroke, requiring minimal pressure and avoiding the cell damage a sawing motion would cause. Expert sushi chefs can use different cutting techniques with this format to enhance the aesthetics and flavor of each type of fish.
Hideo Kitaoka crafts this blade from his small shop in Takefu Village, where he has honed his skills for over 30 years. These are completely handmade knives carrying real quality, looks, and character. Kitaoka-san has described the craft in his own words as something learned slowly through repetition - making ten or twenty knives of the same shape by simply pounding a hammer against red-hot iron, again and again, until the shape comes naturally. That is, in his view, the mind of a true craftsman. This yanagiba is built from White #1 steel, identical to Blue #1 but without the chromium and tungsten, making it essentially a pure carbon steel that takes an extremely fine edge and is a genuinely popular choice in Japanese cutlery. It has great edge retention and is hardened here to 63-64 HRC. At 260mm blade length, this is a perfect size for most chefs and kitchens, finished with a traditional octagonal sandalwood handle and black pakka wood ferrule.
What Customers Are Saying: One reviewer calls it a beautiful, well-crafted knife that felt comfortable right away and was very sharp out of the box, melting through both meats and vegetables - he is genuinely happy he bought it.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
Hideo Kitaoka crafts this blade from his small shop in Takefu Village, where he has honed his skills for over 30 years. These are completely handmade knives carrying real quality, looks, and character. Kitaoka-san has described the craft in his own words as something learned slowly through repetition - making ten or twenty knives of the same shape by simply pounding a hammer against red-hot iron, again and again, until the shape comes naturally. That is, in his view, the mind of a true craftsman. This yanagiba is built from White #1 steel, identical to Blue #1 but without the chromium and tungsten, making it essentially a pure carbon steel that takes an extremely fine edge and is a genuinely popular choice in Japanese cutlery. It has great edge retention and is hardened here to 63-64 HRC. At 260mm blade length, this is a perfect size for most chefs and kitchens, finished with a traditional octagonal sandalwood handle and black pakka wood ferrule.
What Customers Are Saying: One reviewer calls it a beautiful, well-crafted knife that felt comfortable right away and was very sharp out of the box, melting through both meats and vegetables - he is genuinely happy he bought it.
Care Instructions: White #1 is a highly reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Hand wash only and dry immediately after use. Avoid bones, frozen foods, and twisting cuts. Use wooden or rubber cutting boards. Store carefully in a saya or blade guard when not in use. Each knife is made by hand so measurements may vary.
- Blacksmith: Hideo Kitaoka
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Cladding: Carbon Steel Damascus (12-Layer)
- Edge Steel: White #1
- HRC: 63-64
- Grind: One-Sided Traditional, Right-Handed
- Handle: Sandalwood Octagonal
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 6.4 oz (182 g)
- Blade Length: 260mm
- Total Length: 418mm
- Spine Thickness at Heel: 4mm
- Blade Height: 34mm
- Please Note: We only ship Kitaoka knives within the USA
2 review(s) 
