300mm 12in Kiritsuke Yanagiba Sashimi Sushi Slicing Knife Wa Ebony Buffalo Horn
A traditional Japanese-style Kiritsuke Yanagiba — the long single-bevel slicer favored for sashimi and sushi. The slender blade and dramatic kiritsuke (sword) tip deliver clean, single-pull cuts that leave fish, sashimi, and thin slices with a smooth, glossy surface and crisp edges.
*** PLEASE READ BEFORE PURCHASING ***
This blade is 2-layer clad (Ni-Mai) construction — a hard cutting core forge-bonded to a softer steel jacket. Under certain lighting angles, a faint wavy line or shadow may be visible along the blade where the two steels meet (as shown in the photos). This is the natural cladding line inherent to Ni-Mai construction — it is NOT a defect, NOT a scratch, and does not affect performance in any way. If this bothers you, please do not purchase.
Single bevel, right-handed. The single-bevel grind creates an exceptionally thin, precise cutting edge for the cleanest possible slices — the way sashimi is meant to be cut. (Please note: this is a right-handed single-bevel knife, intended for right-hand use.)
Specs
- Type: Kiritsuke Yanagiba (single-bevel sashimi/sushi slicer)
- Blade length: 300mm (30cm / approx. 12 in)
- Steel: 10Cr15 stainless
- Construction: 2-Layer Clad (Ni-Mai)
- Edge: Single bevel, right-handed
- Tip: Kiritsuke (sword tip)
- Handle: octagonal Wa-style ebony wood, with buffalo horn ferrule and buffalo horn end cap
- Presentation gift box included (as pictured)
Why you'll love it
- Long single-bevel blade = ultra-clean, drag-free sashimi and sushi slices
- Striking kiritsuke tip for precision work and detailing
- 2-layer clad construction: hard core for edge retention, softer jacket for resilience
- Octagonal Wa handle: secure, balanced grip with a premium ebony + buffalo horn finish
- Ready to gift — arrives in a fitted display box
Perfect for sushi lovers, home sashimi enthusiasts, and working chefs who want an authentic single-bevel slicer. Hand wash and dry after use to keep the edge and finish in top condition.