A renowned smith from Sakai-city, Kikuchiyo (a pseudonym) apprenticed for over two decades before taking over the master’s forge upon his retirement a few years ago. One of the most impressive traits of his working style is that he is not only fast in production but he is also one of the few remaining smiths in Sakai that can forge Honyaki blades, a technique of forging that yields knives with beautiful Hamon lines and exquisite hardness.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (beveled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.

Brand: Hitohira ひとひら
Blacksmith: Kikuchiyo 菊千代
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 300mm
Steel: Yasuki Blue (Aogami) #1, Carbon Damascus Clad
Handle: Ziricote & Buffalo Horn Ferrule Octagonal
Total Length: 453mm
Edge Length: 290mm
Handle to Tip Length: 305mm
Blade Height: 36mm
Thickness: 4.2mm
Handle Length: 144mm
Weight: 235g
Hand Orientation: Right-Handed
Come with Saya
Sharpener: Mosuke