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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakura Hanafubuki Hien Kengata Yanagiba Slicer with Saya 270mm (10.6") - Ginsan Stainless Steel - Hand Etched
$1,009.00
Ideal for: Slicing
Useful on food types: Medium to large proteins, perfect for sushi
Useful on food types: Medium to large proteins, perfect for sushi
Hanafubuki Hien Kengata Yanagiba with Saya
Blade Material: Ginsan (Silver #3) Stainless Steel
Blade Length: 270 mm (10.6")
Edge Type: Single Bevel - Right Handed
Handle: Wenge and Buffalo Horn
Weight: 230 g
Blade Width: 34 mm
Blade Thickness: 4 mm
Handle Length: 143 mm
Handle Thickness: 29 mm
Blade Width: 34 mm
Blade Thickness: 4 mm
Handle Length: 143 mm
Handle Thickness: 29 mm
Yanagiba which literally means Willow Leaf. While Eastern Japan, the Tokyo region, uses the name "Yanagiba" for this style of knife, to the west in the Osaka and Kyoto regions, these knives are known as the Shobu. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Its pointed and easy to use, it is possible to cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
This Hien blade has a stunning Damascus pattern with hand etched Sakura blossoms which is unique to each blade. The blade material is Ginsan (Silver #3) Stainless Steel and we recommend wiping the blade down after each use. The handle is designed from Wenge and buffalo horn to finish off this stunning blade.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Honyaki blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Category: Ginsan, Japanese Style, Kengata, New, Sashimi, Sheath / Saya, Stainless Steel, Yanagiba
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