Hokiyama Sukemitsu Yanagiba Knife 270 mm

Hokiyama Sukemitsu Yanagiba – general information

Hokiyama Sukemitsu Yanagiba with a blade length of 270 mm is made in the traditional Japanese style. The exceptionally long knife is suitable for cutting thin slices of raw fish or portioning larger pieces of meat. Yanagiba knives can often be found in restaurants serving Japanese cuisine, where they are used for preparing sashimi and sushi.

Hokiyama Sukemitsu Yanagiba – characteristics and construction

The one-of-a-kind Hokiyama Sukemitsu kitchen knife series is distinguished by great parameters. Each knife is hand-forged by blacksmiths in the Tosa region and has a two-layer, single-sided sharpened blade. It consists of a core of carbon steel called White Steel no.2 – Shiro-ko #2 and an outer layer of soft iron. Through the hardening process, the blades are given a high degree of hardness (61-62 HRC). Thanks to the classic Kasumi finishing method (the word literally means “fog”), they gain a beautiful appearance. Kitchen knives from the Hokiyama Sukemitsu series are recommended for all Japanese cuisine and sushi enthusiasts, as well as professional sushi masters. The handle in the shape of the letter D ensures comfort during work, and it is made of magnolia wood. In addition, the handle is finished with a buffalo horn ferrule. Hokiyama Sukemitsu knives require proper and regular care, as you must remember that they are not stainless.

• Type: Yanagiba
• Blade length: 270 mm
• Handle: magnolia, buffalo horn ferrule
• Steel: White Steel no.2 core
• HRC: 61-62
• Sharpening type: single-sided