If you want to slice sashimi beautifully, choosing a yanagiba (a long, single-bevel Japanese knife for sashimi) can be confusing — prices and steel types vary widely.
1. Price reflects the steel and the craftsman's work
Yanagiba knives range from tens of thousands of yen to well over ¥200,000. The difference mainly comes from the type of steel used and how much hand-finishing the craftsman puts in. A higher price doesn't always mean "better" — choose based on how often you'll use it.
2. Steel: sharpness vs. easy maintenance
Carbon steels (like Aogami/Blue steel and Shirogami/White steel) are known for their sharpness and ease of sharpening, but they rust more easily and need regular care. Ginsanko (a stainless-type steel) resists rust and is easier to maintain day-to-day.
3. A yanagiba is meant to last, with re-sharpening
A well-made Japanese knife isn't disposable — with periodic re-sharpening, it can last 10+ years. When choosing your first one, think about whether it's a knife you'll want to keep for the long term.
About our Yanagiba (Hiyoshimaru Hamono)
Handcrafted by an artisan carrying on the Sakai bladesmithing tradition, finished to millimeter precision. Made from Ginsanko steel. Honba-tsuke (professional edge-sharpening) and name engraving are included free of charge. Available from 240mm to 360mm (330mm: ¥84,300 / price in Japanese yen).
Feel free to reach out — we're happy to help you choose the right size and steel for your needs. We ship internationally.