Masamoto | Hongasumi Gyokuhaku Steel Yanagiba (270mm | 10.6")
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- MADE IN JAPAN
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For cooks looking for long, clean pull cuts for sashimi, sushi toppings, and delicate fish work, Masamoto Hongasumi Gyokuhaku Steel Yanagiba 270mm is a strong choice. Its Gyokuhaku 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 | Masamoto |
|---|---|
| Knife Type | Yanagiba |
| Blade Length | 270 mm |
| Steel Core | Hongasumi Gyokuhaku Steel |
| Steel Category | Carbon Steel |
| Bevel Type | Single Bevel |
| Handle Type | Japanese (Wa) Handle |
Masamoto is one of Japan’s most prestigious traditional knife makers, founded in Tokyo in 1866. With a history dating back to the late Edo period, the brand is renowned for producing exceptionally sharp and durable kitchen knives favored by professional chefs.
Masamoto knives are especially respected for their high-quality carbon steel blades and precise craftsmanship. Many sushi chefs and Japanese cuisine professionals rely on Masamoto knives for their outstanding cutting performance.
Among its products, the KS series has achieved legendary status among chefs and knife enthusiasts worldwide.
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.
Hongasumi Gyokuhaku Steel is a traditional high-purity carbon steel used in classic Japanese knives such as Masamoto Sohonten’s Honkasumi series. The term “Gyokuhaku” refers to refined white carbon steel known for its clean composition and fine grain structure.
Similar to traditional White Steel (Shirogami), Gyokuhaku steel is prized for its ability to achieve extremely sharp edges and its excellent sharpening response. This makes it particularly suitable for traditional Japanese knives used for sushi and sashimi preparation.
Knives made from Hongasumi Gyokuhaku Steel provide exceptional cutting performance and precise edge control. However, like most carbon steels, they require proper care and maintenance to prevent rust and discoloration.
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