Masamoto | Hongasumi Gyokuhaku Steel Yanagiba (270mm | 10.6")
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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 | Acero Gyokuhaku Hongasumi |
| 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.
El acero Gyokuhaku Hongasumi es un acero al carbono tradicional de alta pureza utilizado en cuchillos japoneses clásicos, como la serie Hongasumi de Masamoto Sohonten. El término “Gyokuhaku” hace referencia a un acero blanco refinado, conocido por su composición limpia y estructura de grano extremadamente fino.
Similar al acero blanco tradicional (Shirogami), es muy valorado por su capacidad para alcanzar un filo extremadamente afilado y su excelente respuesta al afilado. Esto lo hace especialmente adecuado para cuchillos japoneses tradicionales utilizados en preparaciones delicadas como sushi y sashimi.
- Origen del envío: Japón
- Tiempo de preparación: 1–5 días laborables (excepto fines de semana y festivos japoneses)
- Métodos de envío: Japan Post EMS o DHL Express (con seguimiento)
- Plazo de entrega estimado: aprox. 2–10 días laborables tras el envío (según el destino y los trámites aduaneros)
- Impuestos y aranceles: Los aranceles de importación, IVA/impuestos locales y posibles gastos del transportista son responsabilidad del cliente
Para información completa sobre el envío, las condiciones de entrega, los requisitos específicos por país y la aduana, consulte nuestra Política de Envío y Entrega.
