Yukifuji | Chu-Kasumi White Steel Yanagiba (240mm | 9.4")
- WORLDWIDE SHIPPING AVAILABLE
- MADE IN JAPAN
- RETURN GUARANTEE
For cooks looking for smooth single-direction slicing with minimal damage to delicate flesh, Yukifuji Chu-Kasumi Shirogami Yanagiba 240mm is a strong choice. Its Shirogami carbon steel construction supports a sharp edge and steady handling, while the overall profile feels purposeful rather than bulky. For sushi, sashimi, and raw fish presentation, it supports cleaner surfaces and more polished portions.
| Brand | Yukifuji |
|---|---|
| Knife Type | Yanagiba |
| Blade Length | 240 mm |
| Steel Core | White Steel (Shirogami) |
| Steel Category | Carbon Steel |
| Bevel Type | Single Bevel |
| Handle Type | Japanese (Wa) Handle |
Yukifuji is a Japanese kitchen knife brand known for traditional carbon steel knives used in Japanese cuisine. The brand is especially recognized for producing single-bevel knives designed for sushi and sashimi preparation.
Yukifuji knives are appreciated for their excellent sharpness, durable carbon steel construction, and reliable performance in professional kitchens. Their traditional blade geometry makes them particularly suitable for precise slicing tasks required in Japanese cooking.
Favored by sushi chefs and knife enthusiasts, Yukifuji knives represent practical Japanese craftsmanship focused on performance and sharpness.
Yanagiba (柳刃) – The Traditional Japanese Sashimi Knife
Yanagiba is a traditional Japanese single-bevel knife specifically designed for slicing raw fish and preparing sashimi and sushi. The name “Yanagiba” means “willow blade,” referring to its long, slender shape.
Typically ranging from 240mm to 300mm in length, Yanagiba knives are engineered to make clean, single-pull cuts. This slicing technique minimizes cell damage, preserving the texture, flavor, and visual presentation of delicate fish.
Unlike Western-style knives, Yanagiba features a single-bevel edge, allowing for exceptional sharpness and precise control. It is primarily used by professional sushi chefs and requires proper technique to master.
For those dedicated to authentic Japanese cuisine and precision slicing, Yanagiba represents the pinnacle of traditional knife craftsmanship.
White Steel (Shirogami) is a traditional Japanese high-carbon steel produced by Hitachi Metals. Known for its extremely pure composition, it allows knife makers to create blades with very fine grain structures and exceptional sharpness.
Because White Steel contains minimal alloying elements, it responds quickly to sharpening stones and can achieve extremely refined edges. This makes it highly valued by professional chefs and traditional Japanese knife makers.
White Steel is commonly used for traditional Japanese knives such as yanagiba, deba, and usuba, where precise and clean cuts are essential. However, like most carbon steels, it requires proper care to prevent rust.
- Shipping origin: Japan
- Handling time: 1–5 business days (excluding weekends & Japanese public holidays)
- Shipping methods: Japan Post EMS or DHL Express (tracked)
- Estimated delivery: approx. 2–10 business days after dispatch (varies by destination & customs)
- Duties & taxes: Import duties, VAT/sales tax, and carrier fees (if applicable) are the customer’s responsibility
For full shipping details, delivery conditions, country-specific requirements, and customs information, please see our Shipping & Delivery Policy.
