This Kitaoka Damascus yanagiba is made entirely by hand, forged by Hideo Kitaoka in his small workshop in Takefu Village. Shirogami #1 steel forms the core construction, with a multilayer hagane of soft carbon steel outside, forged into a beautiful Damascus pattern that enhances the strength and durability of the knife. As with all single bevel knives, this is a one-handed design suited to right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion and discoloration.
This is primarily a sushi knife, where the most important goal is cutting fish in a single, light action that minimizes damage to the cellular structure of the ingredient. The added length of the 300mm blade makes that task easier than with a shorter version, though serious board space is needed to use the full length effectively. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design. This is a very fine sushi knife, easy to recommend to any home or professional chef in search of a superbly crafted, gorgeous Japanese slicing knife.
What Customers Are Saying: One reviewer who processed salmon with this knife within hours of receiving it, including removing the skin, calls it an absolute dream - he praises the length and weight for doing most of the work, calls it his favorite steel, reports it sharp out of the box, and considers it a genuine grail knife for himself.
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.
This is primarily a sushi knife, where the most important goal is cutting fish in a single, light action that minimizes damage to the cellular structure of the ingredient. The added length of the 300mm blade makes that task easier than with a shorter version, though serious board space is needed to use the full length effectively. The beautiful slim blade is complemented by a traditional octagonal handle made from sandalwood and black pakka wood, with a Tokyo-style gap at the machi referencing traditional Japanese sword design. This is a very fine sushi knife, easy to recommend to any home or professional chef in search of a superbly crafted, gorgeous Japanese slicing knife.
What Customers Are Saying: One reviewer who processed salmon with this knife within hours of receiving it, including removing the skin, calls it an absolute dream - he praises the length and weight for doing most of the work, calls it his favorite steel, reports it sharp out of the box, and considers it a genuine grail knife for himself.
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: 7.4 oz (210 g)
- Blade Length: 285mm
- Total Length: 450mm
- Spine Thickness at Base: 4mm
- Blade Height: 35mm
- Please Note: We only ship Kitaoka knives within the USA
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Amazing, January 27, 2026Posted By: John Tucker
Only had this blade for a few hours. Processed some salmon - including removing the skin with it. It's just a dream. The length and weight do all the work. The knife itself is just gorgeous. My favorite steel. Very sharp out of the box. I would say this is a "Grail" knife for myself. Just so smooth and controllable to work with. Highly recommended.
Only had this blade for a few hours. Processed some salmon - including removing the skin with it. It's just a dream. The length and weight do all the work. The knife itself is just gorgeous. My favorite steel. Very sharp out of the box. I would say this is a "Grail" knife for myself. Just so smooth and controllable to work with. Highly recommended.
