Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Chef Knife with Saya Cover (11.8» (300mm))

Price: $339.99
(as of Mar 08, 2026 20:14:28 UTC – Details)

Product description

Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Knife with Saya Cover

Yoshihiro Cutlery, Made in Japan

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Yoshihiro Inox Stainless Steel Yanagi Sushi Sashimi Japanese Knife with Saya Cover

Yanagi Sushi Sashimi Knife, Handmade in Japan

The Yanagi is a long slicing knife designed to cut thin slices of fish for sushi and sashimi. The beauty of its elegant thin blade is in its ability to slice through ingredients in long uninterrupted strokes, preserving their integrity and freshness. The Yanagi is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs.

HRC: 60 Grade: Inox Stain Resistant: Yes Blade Material: AUS-8 Stainless Steel Edge Angle: Single Edged Handle Material: Resin Handle Shape: Octagonal Saya Cover: Magnolia

The Yoshihiro Inox Stainless Steel Yanagi Sashimi Japanese Knife is designed specifically for sashimi and sushi chefs. With its single-edged blade, this chef’s knife, made of Inox AUS-8 Steel, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure-unlike other knives which can damage the cell walls and alter the feel and taste.

Traditional yanagi knives leave the fish smooth, shiny, and fresh. A hongasumi knife, this knife is a higher-quality kasumi knife-or a knife that was forged by layering softer steel over a hard steel core. The hard steel of the AUS-8 allows for a superior sharpness and edge retention while the softer, surrounding steel adds durability.

Hand crafted in Japan with traditional techniques, the Yoshihiro Inox Yanagi Sashimi Japanese Knife has a completely flat ground on front (shinogi), and a concave ground (urasuki) with a flat rim (uraoshi) on the back. As traditional Japanese knives and cutlery value sharpness, the hardness of the Inox stainless steel lets these tradesmen create a thin, sharp cutting edge on the blade.

Made in Japan

Handcrafted and forged by master Japanese Artisans with a lineage in sword-making dating back seven centuries.

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Knife Type:
DEBA FILLET KNIFE GYUTO CHEF KNIFE SUJIHIKI SLICER KNIFE YANAGI SUSHI KNIFE MIOROSHI FILLET KNIFE

Blade Length:
6.5″ (165mm), 7″ (180mm) 9.5″ (240mm), 10.5″ (270mm) 10.5″ (270mm) 9.5″ (240mm), 10.5″ (270mm), 11.8″ (300mm) 8.25″ (210mm), 9.5″ (240mm), 10.5″ (270mm)

Handle Material:
RESIN ROSEWOOD ROSEWOOD RESIN MAGNOLIA

Brand:
YOSHIHIRO CUTLERY YOSHIHIRO CUTLERY YOSHIHIRO CUTLERY YOSHIHIRO CUTLERY YOSHIHIRO CUTLERY

Made in:
JAPAN JAPAN JAPAN JAPAN JAPAN

Blade Material: Inox Stainless Steel / Edge Angle: Single Edged / Grade: INOX / Handle Material: Resin / HRC: 60 / Knife Style: Yanagi Sashimi Knife / Stain Resistant: Yes / Saya Cover: Magnolia Saya Knife Cover / Made in Japan
INOX AUS8 is commonly used in high-end Japanese knives and provides a good foundation to build a knife with well-rounded attributes. The craftsmanship on the blade is impeccable with attention to detail that only hands on work can provide. The quality of the steel together with its’ expert craftsmanship makes this a professional quality knife with an excellent blend of razor sharpness, durability, and comfort that is unrivaled in its price range.
The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.