{"title":"Yanagiba \u0026 Sashimi Japanese Knives","description":"\u003cp\u003eThe yanagiba is the traditional Japanese sashimi knife - a long, single-bevel blade designed to slice raw fish in one clean, pulling stroke, preserving the cell structure and presenting pristine cuts. Essential for sushi and sashimi preparation, and a mark of serious Japanese knife craft.\u003c\/p\u003e\u003cp\u003eAt Chef \u0026amp; a Knife, we stock yanagiba from Japan's specialist makers - from accessible entry points to hand-forged blades from Sakai's master smiths, where the yanagiba tradition runs deepest.\u003c\/p\u003e","products":[{"product_id":"seki-magoroku-kinju-sashimi-knife-240mm","title":"Seki Magoroku Kinju Sashimi Knife 240mm","description":"\u003ch2\u003eExperience Traditional Japanese Single-Bevel Craftsmanship in a Sashimi Knife\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Kinju Sashimi Knife 240mm is a traditional Japanese single-bevel blade built for the clean, precise slicing that sashimi and sushi preparation demands. Made in Seki - Japan's knife-making capital - with AUS-8A stainless steel and a heat-resistant nylon bolster, it's a professional-grade sashimi knife at an accessible price point.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: AUS-8A stainless steel\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel (right-handed)\u003c\/li\u003e\n\u003cli\u003eHardness: 57-59.5 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eBolster: Heat-resistant nylon (up to 90°C)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagonal black PakkaWood\u003c\/li\u003e\n\u003cli\u003eOrigin: Seki, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Kinju Series\u003c\/h2\u003e\u003cp\u003eSeki Magoroku is the kitchen knife brand of KAI - one of Japan's largest and most respected cutlery manufacturers, based in Seki, Gifu Prefecture. The Kinju series takes the traditional yanagiba\/sashimi profile and pairs it with AUS-8A stainless steel for a blade that's easier to maintain than carbon steel while still delivering the thin, clean slices that Japanese cuisine demands. The single-bevel grind creates a concave back (urasuki) that reduces drag and allows the blade to release cleanly from the cut. The octagonal black PakkaWood handle sits comfortably in the hand through extended prep sessions.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eSingle-bevel knives require whetstone sharpening - sharpen the bevel side only, then lightly deburr the flat back\u003c\/li\u003e\n\u003cli\u003eDo not use a honing rod - single-bevel geometry requires whetstone maintenance only\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip, in a saya, or in a knife block to protect the edge\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":29776592470094,"sku":"AK1106","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/50331598-1.jpg?v=1675121796"},{"product_id":"seki-magoroku-chinese-slicer-175mm","title":"Seki Magoroku Chinese Slicer 17.5cm Knife","description":"\u003ch2\u003eExperience the Precision of a Traditional Chinese Slicer - Refined in Seki, Japan.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Chinese Slicer 175mm is a versatile flat-blade knife built for the tasks that demand control - slicing vegetables paper-thin, mincing herbs, and cutting clean strips of meat. The wide rectangular blade gives you a natural rocking surface and a built-in bench scraper, making it one of the most practical knives in any kitchen.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Stainless steel with mirror-polished finish\u003c\/li\u003e\n\u003cli\u003eBlade length: 175mm (7\")\u003c\/li\u003e\n\u003cli\u003eBlade thickness: 2.5mm\u003c\/li\u003e\n\u003cli\u003eHandle: Rosewood\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Chinese Slicer\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Rosewood series pairs a mirror-finished blade with a warm rosewood handle for a knife that performs as well as it looks. The 2.5mm blade thickness makes this a slicer first - ideal for vegetables, herbs, and thin strips of meat. Not suited for chopping bones. The mirror polish reduces drag and makes cleaning straightforward.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the edge\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone or professional sharpening service as needed\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":31676622504014,"sku":"SK1","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_13e3f909-ad88-4f44-8e5c-a610429a42a9.jpg?v=1579007888"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-95","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 95","description":"\u003ch2\u003eExperience a Genuine Piece of Japanese Kitchen Heritage - Vintage Yanagiba 200mm\u003c\/h2\u003e\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. The Yanagiba is Japan's dedicated sashimi knife: long, thin, and ground on one side only for the clean pull-stroke that produces paper-thin slices of fish without tearing.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm | Overall length: 340mm | Spine: 2.4mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Yanagiba is Japan's dedicated sashimi knife - long, thin, and ground on one side only. The single bevel edge allows the blade to glide along the flat side while the hollow grind on the back prevents the fish from sticking, producing a cut face that is smooth and clean rather than compressed or torn. Carbon steel will show patina with age; edge can be restored on Japanese water stones. A genuine piece of Japanese kitchen heritage.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39419566096462,"sku":"CK-V56","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6384a217-c935-4565-9894-9c567a96e478.jpg?v=1624703835"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-480","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 480","description":"\u003ch2\u003eExperience a Genuine Piece of Japanese Kitchen Heritage - Vintage Yanagiba 200mm\u003c\/h2\u003e\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. The Yanagiba is Japan's dedicated sashimi knife: long, thin, and ground on one side only for the clean pull-stroke that produces paper-thin slices of fish without tearing.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm | Overall length: 350mm | Spine: 2.4mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Yanagiba is Japan's dedicated sashimi knife - long, thin, and ground on one side only. The single bevel edge allows the blade to glide along the flat side while the hollow grind on the back prevents the fish from sticking, producing a cut face that is smooth and clean rather than compressed or torn. Carbon steel will show patina with age; edge can be restored on Japanese water stones. A genuine piece of Japanese kitchen heritage.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39434591862862,"sku":"CK-V114","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_bcfb6358-71f3-42bb-8bcf-28384f92590b.jpg?v=1626244561"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-434","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 434","description":"\u003ch2\u003eExperience a Genuine Piece of Japanese Kitchen Heritage - Vintage Yanagiba 200mm\u003c\/h2\u003e\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. The Yanagiba is Japan's dedicated sashimi knife: long, thin, and ground on one side only for the clean pull-stroke that produces paper-thin slices of fish without tearing.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm | Overall length: 350mm | Spine: 2.4mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Yanagiba is Japan's dedicated sashimi knife - long, thin, and ground on one side only. The single bevel edge allows the blade to glide along the flat side while the hollow grind on the back prevents the fish from sticking, producing a cut face that is smooth and clean rather than compressed or torn. Carbon steel will show patina with age; edge can be restored on Japanese water stones. A genuine piece of Japanese kitchen heritage.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39458241052750,"sku":"CK-V1137","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_ac8efeb0-51c2-4467-a8e9-0850256abafd.jpg?v=1781733580"},{"product_id":"vintage-japanese-yanagiba-knife-230mm-high-carbon-steel-560","title":"Vintage Japanese Yanagiba Knife 230mm Made in Japan 🇯🇵 High Carbon Steel 560","description":"\u003cp\u003eA vintage unbranded Japanese Yanagiba - double-bevel high carbon steel with a wood handle, made in Japan. Longer than the standard 200mm, this 230mm blade gives extra reach for slicing larger fish and proteins in a single clean stroke.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 230mm | Overall length: 360mm | Spine: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: High carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBevel: Double bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCondition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVintage - good overall condition. Carbon steel will show patina with age; edge can be restored on Japanese water stones. A genuine piece of Japanese kitchen heritage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39485112942670,"sku":"CK-V1423","price":100.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_124ade65-5761-4f14-97a1-536e746e87c0.jpg?v=1781733729"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-455","title":"Vintage Japanese Yanagiba Knife 200mm Made in Japan  🇯🇵 Carbon Steel 455","description":"\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. The Yanagiba is Japan's dedicated sashimi knife: long, thin, and ground on one side only for the clean pull-stroke that produces paper-thin slices of fish without tearing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 200mm | Overall length: 340mm | Spine: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCondition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVintage - good overall condition. Carbon steel will show patina with age; edge can be restored on Japanese water stones. A genuine piece of Japanese kitchen heritage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39629920534606,"sku":"CK-V5692","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_453f06f8-f63d-46eb-b641-7726ee4850d6.jpg?v=1781734067"},{"product_id":"vintage-japanese-yanagiba-knife-220mm-made-in-japan-carbon-steel-582","title":"Vintage Japanese Yanagiba Knife 220mm Carbon Steel Made in Japan 582","description":"\u003ch2\u003eA Vintage Japanese Yanagiba for Sashimi and Sushi\u003c\/h2\u003e\u003cp\u003eThe Vintage Japanese Yanagiba Knife 220mm is a fully forged carbon steel single-bevel sashimi knife made in Japan - a one-of-a-kind piece for the serious cook or collector who appreciates the precision and tradition of Japanese blade craft. Note: the inside of the handle has some surface rust and may benefit from a clean or replacement handle - the blade itself remains in great condition.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrand: Unbranded - Japan\u003c\/li\u003e\n\u003cli\u003eOverall length: 350mm | Blade length: 220mm | Blade thickness: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel (right-handed)\u003c\/li\u003e\n\u003cli\u003eHardness: 58 HRC\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage - blade in great condition, handle has minor internal rust\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba. Japan's Sashimi Blade.\u003c\/h2\u003e\u003cp\u003eThe Yanagiba (柳刃包丁 - willow blade knife) is the traditional Japanese knife for preparing sashimi and nigiri sushi. Its long, thin, single-bevel blade is designed to slice through raw fish in a single drawing motion - minimising cell damage and preserving the texture and presentation of the fish. Carbon steel takes a finer, keener edge than stainless and is the traditional choice for Japanese professional knives. One-of-a-kind and not available anywhere else.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe mineral oil to the blade if storing long-term\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone - single bevel requires sharpening on the flat (ura) side only\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and desirable\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39714516566094,"sku":"CK-V1090","price":116.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_865e2ee8-3091-45bb-8f87-808db21046ff.jpg?v=1781964552"},{"product_id":"japanese-blue-steel-tomita-takohini-knife-210mm-made-in-sakai-japan-1","title":"Zakuri Aokami Steel Kuro Yanagiba 210mm - Made in Tosa, Japan","description":"\u003cp\u003e\u003cstrong\u003eExperience Tosa Blacksmithing at Its Purest in a Kurouchi Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Zakuri Aokami Steel Kuro Yanagiba 210mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A San Mai construction with an Aogami #1 carbon steel core and soft iron cladding, finished in raw kurouchi. One of the finest carbon steels available, in a compact yanagiba ideal for home sashimi work and precision slicing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #1 (Blue Steel #1) carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eCladding: Soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 350mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 48mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eEngraving: Stamped on both sides\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Michikuni Tokaji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Zakuri Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually using San Mai construction, where a hard Aogami #1 core is clad between layers of soft iron. Aogami #1 (Blue Steel #1) is among the highest-grade carbon steels used in Japanese knife-making - a tungsten and chromium-enriched high-carbon alloy that takes an exceptionally fine edge and holds it through sustained hard use. At 210mm, this is the most compact yanagiba in the Zakuri range - approachable for home cooks stepping into Japanese slicing knives, while still delivering the long drawing cuts that produce clean, glossy sashimi slices. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #1 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39867535065166,"sku":"Zakuri AO Kuro Yanagi210","price":173.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_1bec3356-fd32-404c-b30b-56d9bd9ec095.jpg?v=1673382962"},{"product_id":"yanagiba-180mm-magnolia-saya-sheath-with-plywood-pin","title":"Magnolia Saya Sheath for Yanagiba 180mm with Plywood Pin","description":"\u003ch2\u003eProtect Your Yanagiba in Transit - Traditional Magnolia Saya, Built for Japanese Blades.\u003c\/h2\u003e\u003cp\u003eThe Magnolia Saya Sheath for Yanagiba 180mm is the proper way to transport and store a single-bevel Japanese knife. Magnolia wood has been used for saya sheaths for centuries - breathable enough to prevent moisture buildup, durable enough to protect the blade edge through repeated use. Includes a plywood pin to keep the knife secure.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMaterial: Magnolia wood (Ho wood)\u003c\/li\u003e\n\u003cli\u003eFit: Yanagiba 180mm blade\u003c\/li\u003e\n\u003cli\u003ePin: Plywood saya pin included\u003c\/li\u003e\n\u003cli\u003eFunction: Blade protection during transport and storage\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhy Magnolia\u003c\/h3\u003e\u003cp\u003eMagnolia (Ho wood) is the traditional material for Japanese knife sheaths - the same wood used in samurai sword scabbards. It is breathable, which prevents moisture from being trapped against the blade and causing corrosion. It is also soft enough not to damage the edge on insertion or removal. A saya is not just storage - it is the correct way to care for a quality Japanese knife.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEnsure the blade is dry before sheathing\u003c\/li\u003e\n\u003cli\u003eAllow the saya to air dry if it becomes damp\u003c\/li\u003e\n\u003cli\u003eDo not store a wet knife in the saya for extended periods\u003c\/li\u003e\n\u003cli\u003eReplace the pin if it becomes loose or damaged\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":39874090205262,"sku":"Sayayanagiba180mm","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_0b1ea749-b7ef-4707-9d9b-b9498420d91e.jpg?v=1656388602"},{"product_id":"yanagiba-240mm-magnolia-saya-sheath-with-plywood-pin","title":"Magnolia Saya Sheath for Yanagiba 240mm with Plywood Pin","description":"\u003ch2\u003eProtect Your Yanagiba in Transit - Traditional Magnolia Saya, Built for Long Japanese Blades.\u003c\/h2\u003e\u003cp\u003eThe Magnolia Saya Sheath for Yanagiba 240mm is built for the longer sashimi blade - giving you the full coverage needed to transport and store a 240mm single-bevel knife safely. Magnolia wood has been used for saya sheaths for centuries - breathable enough to prevent moisture buildup, durable enough to protect the blade edge through repeated use. Includes a plywood pin to keep the knife secure.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eMaterial: Magnolia wood (Ho wood)\u003c\/li\u003e\n\u003cli\u003eFit: Yanagiba 240mm blade\u003c\/li\u003e\n\u003cli\u003ePin: Plywood saya pin included\u003c\/li\u003e\n\u003cli\u003eFunction: Blade protection during transport and storage\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWhy Magnolia\u003c\/h3\u003e\u003cp\u003eMagnolia (Ho wood) is the traditional material for Japanese knife sheaths - the same wood used in samurai sword scabbards. It is breathable, which prevents moisture from being trapped against the blade and causing corrosion. It is also soft enough not to damage the edge on insertion or removal. A saya is not just storage - it is the correct way to care for a quality Japanese knife.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eEnsure the blade is dry before sheathing\u003c\/li\u003e\n\u003cli\u003eAllow the saya to air dry if it becomes damp\u003c\/li\u003e\n\u003cli\u003eDo not store a wet knife in the saya for extended periods\u003c\/li\u003e\n\u003cli\u003eReplace the pin if it becomes loose or damaged\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":39874122481742,"sku":"Sayayanagiba240mm","price":79.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_95d532e9-c88b-4458-801b-e3e3a03a36cd.jpg?v=1656389366"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-made-in-japan-carbon-steel-845","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 845","description":"\u003ch2\u003eA Vintage Japanese Yanagiba for Sashimi and Sushi\u003c\/h2\u003e\u003cp\u003eThe Vintage Japanese Yanagiba Knife 200mm is a fully forged carbon steel single-bevel sashimi knife made in Japan - a one-of-a-kind piece for the serious cook or collector who appreciates the precision and tradition of Japanese blade craft.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrand: Unbranded - Japan\u003c\/li\u003e\n\u003cli\u003eOverall length: 340mm | Blade length: 200mm | Blade thickness: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel (right-handed)\u003c\/li\u003e\n\u003cli\u003eHardness: 58 HRC\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba. Japan's Sashimi Blade.\u003c\/h2\u003e\u003cp\u003eThe Yanagiba (柳刃包丁 - willow blade knife) is the traditional Japanese knife for preparing sashimi and nigiri sushi. Its long, thin, single-bevel blade is designed to slice through raw fish in a single drawing motion - minimising cell damage and preserving the texture and presentation of the fish. Carbon steel takes a finer, keener edge than stainless and is the traditional choice for Japanese professional knives. One-of-a-kind and not available anywhere else.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe mineral oil to the blade if storing long-term\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone - single bevel requires sharpening on the flat (ura) side only\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and desirable\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39948604964942,"sku":"CK-V5696","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_35b31cb0-188e-46a2-9cf2-c68970dbe1b8.jpg?v=1781967350"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-made-in-japan-carbon-steel-846","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 846","description":"\u003ch2\u003eA Vintage Japanese Yanagiba for Sashimi and Sushi\u003c\/h2\u003e\u003cp\u003eThe Vintage Japanese Yanagiba Knife 200mm is a fully forged carbon steel single-bevel sashimi knife made in Japan - a one-of-a-kind piece for the serious cook or collector who appreciates the precision and tradition of Japanese blade craft.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrand: Unbranded - Japan\u003c\/li\u003e\n\u003cli\u003eOverall length: 340mm | Blade length: 200mm | Blade thickness: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel (right-handed)\u003c\/li\u003e\n\u003cli\u003eHardness: 58 HRC\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba. Japan's Sashimi Blade.\u003c\/h2\u003e\u003cp\u003eThe Yanagiba (柳刃包丁 - willow blade knife) is the traditional Japanese knife for preparing sashimi and nigiri sushi. Its long, thin, single-bevel blade is designed to slice through raw fish in a single drawing motion - minimising cell damage and preserving the texture and presentation of the fish. Carbon steel takes a finer, keener edge than stainless and is the traditional choice for Japanese professional knives. One-of-a-kind and not available anywhere else.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe mineral oil to the blade if storing long-term\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone - single bevel requires sharpening on the flat (ura) side only\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and desirable\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39948616728654,"sku":"CK-V5693","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_6b769390-039b-408b-9d80-deecc3c56ff0.jpg?v=1781967537"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-made-in-japan-carbon-steel-847","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 847","description":"\u003ch2\u003eA Vintage Japanese Yanagiba for Sashimi and Sushi\u003c\/h2\u003e\u003cp\u003eThe Vintage Japanese Yanagiba Knife 200mm is a fully forged carbon steel single-bevel sashimi knife made in Japan - a one-of-a-kind piece for the serious cook or collector who appreciates the precision and tradition of Japanese blade craft.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBrand: Unbranded - Japan\u003c\/li\u003e\n\u003cli\u003eOverall length: 340mm | Blade length: 200mm | Blade thickness: 2.4mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel (right-handed)\u003c\/li\u003e\n\u003cli\u003eHardness: 58 HRC\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Yanagiba. Japan's Sashimi Blade.\u003c\/h2\u003e\u003cp\u003eThe Yanagiba (柳刃包丁 - willow blade knife) is the traditional Japanese knife for preparing sashimi and nigiri sushi. Its long, thin, single-bevel blade is designed to slice through raw fish in a single drawing motion - minimising cell damage and preserving the texture and presentation of the fish. Carbon steel takes a finer, keener edge than stainless and is the traditional choice for Japanese professional knives. One-of-a-kind and not available anywhere else.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe mineral oil to the blade if storing long-term\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone - single bevel requires sharpening on the flat (ura) side only\u003c\/li\u003e\n\u003cli\u003eA natural patina will develop with use - this is normal and desirable\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":39948627181646,"sku":"CK-V5694","price":105.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_258c7e53-0fd5-47ed-8a59-0de68099d4c0.jpg?v=1781967734"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-made-in-japan-876","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 876","description":"\u003ch2\u003eA Rare Vintage Japanese Yanagiba - The Sashimi Specialist\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 250g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Willow Blade\u003c\/h2\u003e\n\u003cp\u003eThe yanagiba (柳刃包丁 - \"willow blade knife\") is Japan's dedicated sashimi knife - long, thin, and single-bevelled for drawing cuts that produce clean, glistening slices of raw fish without tearing the flesh. At 200mm with a 2.4mm spine tapering to a fine edge, this vintage example is a nimble, precise sashimi knife suited to smaller fish and detailed work. Carbon steel at 58 HRC takes a razor edge and rewards regular honing. Unbranded but built with the honest craftsmanship of Japanese workshop production - a genuine vintage piece that won't be repeated.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eSingle bevel - sharpen on the flat (ura) side only with a whetstone\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended if unfamiliar with single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":40011272323150,"sku":"CK-V7421","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_a5b1d405-d152-4c71-9260-7655fa0851e0.jpg?v=1781967922"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-made-in-japan-877","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 877","description":"\u003ch2\u003eA Rare Vintage Japanese Yanagiba - The Sashimi Specialist\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 250g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Willow Blade\u003c\/h2\u003e\n\u003cp\u003eThe yanagiba (柳刃包丁 - \"willow blade knife\") is Japan's dedicated sashimi knife - long, thin, and single-bevelled for drawing cuts that produce clean, glistening slices of raw fish without tearing the flesh. At 200mm with a 2.4mm spine tapering to a fine edge, this vintage example is a nimble, precise sashimi knife suited to smaller fish and detailed work. Carbon steel at 58 HRC takes a razor edge and rewards regular honing. Unbranded but built with the honest craftsmanship of Japanese workshop production - a genuine vintage piece that won't be repeated.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eSingle bevel - sharpen on the flat (ura) side only with a whetstone\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended if unfamiliar with single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":40011274125390,"sku":"CK-V7422","price":105.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_304857de-e59d-4a4e-9644-bd82181033ca.jpg?v=1663039012"},{"product_id":"used-yanagiba-knife-200mm-stainless-steel-made-in-japan-1008","title":"Used Yanagiba Knife 200mm Stainless Steel Made in Japan 1008","description":"\u003ch2\u003eA Used Japanese Yanagiba - Ready for the Sashimi Station\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Stainless steel, 52-54 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Used - one available\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Sashimi Knife, Second-Hand\u003c\/h2\u003e\n\u003cp\u003eThe yanagiba is Japan's dedicated sashimi knife - long, thin, and single-bevelled for drawing cuts that produce clean slices of raw fish without tearing the flesh. At 200mm this is a nimble, precise example suited to smaller fish and detailed work. Stainless steel at 52-54 HRC is easy to maintain and forgiving in humid kitchen environments. A genuine one-of-a-kind opportunity to pick up a quality Japanese yanagiba at a second-hand price.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eSingle bevel - sharpen on the flat (ura) side only with a whetstone\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended if unfamiliar with single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44363923292451,"sku":"CK#1859","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_efe0bb51-f58b-4ad7-bff1-546188077081.jpg?v=1677548512"},{"product_id":"yanagiba-knife-200mm-carbon-steel-made-in-japan-1019","title":"Vintage Yanagiba Knife 200mm Carbon Steel Made in Japan 1019","description":"\u003ch2\u003eA Vintage Japanese Yanagiba - The Sashimi Specialist\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage - one-of-a-kind\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Willow Blade\u003c\/h2\u003e\n\u003cp\u003eThe yanagiba is Japan's dedicated sashimi knife - long, thin, and single-bevelled for drawing cuts that produce clean, glistening slices of raw fish without tearing the flesh. At 200mm with a carbon steel blade at 58 HRC, this vintage example takes a razor edge and rewards regular honing. The magnolia handle is lightweight and traditional, sitting comfortably in hand for detailed work. A genuine vintage piece that won't be repeated.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eSingle bevel - sharpen on the flat (ura) side only with a whetstone\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended if unfamiliar with single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44365129384227,"sku":"CK#1863","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_377eb300-a1d6-462e-835f-6edf2204513b.jpg?v=1677561575"},{"product_id":"used-yanagiba-knife-200mm-carbon-steel-made-in-japan-1023","title":"Used Yanagiba Knife 200mm Carbon Steel Made in Japan 1023","description":"\u003ch2\u003eA Used Japanese Yanagiba - Ready for the Sashimi Station\u003c\/h2\u003e\n\n\u003ch2\u003eThe Specs\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall length:\u003c\/strong\u003e 340mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Used - one available\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe Willow Blade, Second-Hand\u003c\/h2\u003e\n\u003cp\u003eThe yanagiba is Japan's dedicated sashimi knife - long, thin, and single-bevelled for drawing cuts that produce clean slices of raw fish without tearing the flesh. At 200mm with a carbon steel blade at 58 HRC, this used example takes a keen edge and rewards regular honing. The magnolia handle is lightweight and traditional. A genuine one-of-a-kind opportunity to pick up a quality Japanese yanagiba at a second-hand price.\u003c\/p\u003e\n\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing to prevent rust\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eSingle bevel - sharpen on the flat (ura) side only with a whetstone\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended if unfamiliar with single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife roll - avoid loose drawers\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44365173719331,"sku":"CK#1867","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_df77d221-d0fc-4304-9607-16352a6f474d.jpg?v=1782807353"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1092","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 1092","description":"\u003ch2\u003eExperience a Timeless Japanese Sashimi Knife\u003c\/h2\u003e\u003cp\u003eA beautifully preserved vintage Yanagiba from Japan - the single-bevel slicer trusted by sushi chefs for generations, now available as a one-of-a-kind piece.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage \/ pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHeritage\u003c\/h3\u003e\u003cp\u003eThe Yanagiba is the definitive Japanese slicing knife - its long, single-bevel blade draws through fish and proteins in one clean pull, preserving cell structure and delivering paper-thin, restaurant-quality cuts. This vintage example carries the craftsmanship of Japanese bladesmithing tradition in a form that is ready to use or display.\u003c\/p\u003e\u003ch3\u003eCare \u0026amp; Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the carbon steel blade to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone; professional sharpening recommended for single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a knife roll\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44518313001251,"sku":"CK-V1473","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_aaefd78c-2094-48ab-b51b-27f883d71d4e.jpg?v=1679279612"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1093","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 1093","description":"\u003ch2\u003eExperience a Timeless Japanese Sashimi Knife\u003c\/h2\u003e\u003cp\u003eA beautifully preserved vintage Yanagiba from Japan - the single-bevel slicer trusted by sushi chefs for generations, now available as a one-of-a-kind piece.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade thickness:\u003c\/strong\u003e 2.4mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage \/ pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHeritage\u003c\/h3\u003e\u003cp\u003eThe Yanagiba is the definitive Japanese slicing knife - its long, single-bevel blade draws through fish and proteins in one clean pull, preserving cell structure and delivering paper-thin, restaurant-quality cuts. This vintage example carries the craftsmanship of Japanese bladesmithing tradition in a form that is ready to use or display.\u003c\/p\u003e\u003ch3\u003eCare \u0026amp; Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the carbon steel blade to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone; professional sharpening recommended for single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a knife roll\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44518325616931,"sku":"CK-V1474","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_2880c19e-d265-43b5-bf56-e5387f26e627.jpg?v=1679279919"},{"product_id":"tosa-tsukasa-shiro-kuro-135mm-yanagi-shirogami-steel-oak-octagnon-handle","title":"Tsukasa Shiro Kuro Shirogami #1 Yanagiba 135mm - Oak Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Tosa Craftsmanship in a Kurouchi Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Tsukasa Shiro Kuro Yanagiba 135mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. A compact sashimi knife built for cooks who want to experience the best of Japanese carbon steel at an accessible entry point.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 135mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 270mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 30mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eHandle: Oak, octagonal\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Tsukasa Shiro Kuro Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. The yanagiba's slender blade is designed for drawing cuts through raw fish in a single, clean stroke - minimising cell damage and producing clean, glossy sashimi slices. At 135mm, this is the most compact yanagiba in the Tsukasa range - ideal as an entry-level sashimi knife or a precise petty-style slicer for home use. The oak octagonal handle is lightweight and traditional.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Shirogami #1 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44564228636963,"sku":"tsukasa shiro kuro KOC yanagi135","price":131.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_b51e2d4a-1c8a-480a-bea3-305fb59787a9.jpg?v=1680000070"},{"product_id":"tsukasa-shiro-kuro-shirogami-1-yanagiba-120mm-oak-octagonal-handle","title":"Tsukasa Shiro Kuro Shirogami #1 Yanagiba 120mm - Oak Octagonal Handle","description":"\u003ch2\u003eExperience Tosa Craftsmanship in a Kurouchi Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Tsukasa Shiro Kuro Yanagiba 120mm is hand-forged in Tosa, Japan using traditional techniques. Shirogami #1 (White Steel #1) carbon steel with soft iron cladding, finished in kurouchi. The most compact yanagiba in the Tsukasa range - a precise, lightweight slicer for raw fish and delicate proteins.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Shirogami #1 (White Steel #1) carbon steel, soft iron clad\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 120mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 250mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 29mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Oak, octagonal\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Tsukasa Shiro Kuro Difference\u003c\/h2\u003e\u003cp\u003eTsukasa Shiro Kuro knives are hand-forged in Tosa - a region of Japan with a centuries-long tradition of blade-making - using some of the oldest forging techniques still practised today. The steel is Shirogami #1 (White Steel #1, Hitachi Metals) - a pure high-carbon steel with no alloying additions beyond carbon, making it one of the easiest carbon steels to sharpen to a razor edge. The soft iron cladding protects the reactive core on the blade flats while the kurouchi finish is left intact, giving the knife a rustic, honest character and offering slightly better rust resistance than a fully polished carbon blade. At 120mm and just 70g, this is an exceptionally light and nimble blade - well suited as a petty-style slicer, a sashimi knife for smaller portions, or an entry point into the yanagiba style for home cooks. The oak octagonal handle is lightweight and traditional.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Shirogami #1 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44564233126179,"sku":"tsukasa shiro kuro  KOC yanagi120","price":126.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_232ef4db-1aa9-40f3-9683-30909484bce1.jpg?v=1679971889"},{"product_id":"zakuri-aokami-steel-kuro-yanagiba-knife-240mm-made-in-tosa-japan","title":"Zakuri Aokami Steel Kuro Yanagiba 240mm - Made in Tosa, Japan","description":"\u003cp\u003e\u003cstrong\u003eExperience Tosa Blacksmithing at Its Purest in a Kurouchi Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Zakuri Aokami Steel Kuro Yanagiba 240mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A San Mai construction with an Aogami #1 carbon steel core and soft iron cladding, finished in raw kurouchi. One of the finest carbon steels available, in a slicing knife built for raw fish, sashimi, and precision protein work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #1 (Blue Steel #1) carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eCladding: Soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 395mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 33mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Michikuni Tokaji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Zakuri Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eZakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually using San Mai construction, where a hard Aogami #1 core is clad between layers of soft iron. Aogami #1 (Blue Steel #1) is among the highest-grade carbon steels used in Japanese knife-making - a tungsten and chromium-enriched high-carbon alloy that takes an exceptionally fine edge and holds it through sustained hard use. At 240mm, this yanagiba is a nimble entry point into the style - long enough for clean drawing cuts through raw fish and proteins, but more manageable than the 270mm for home kitchen use. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #1 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44564594786595,"sku":"Zakuri AO Kuro Yanagi240","price":257.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_d4b82428-a619-46c7-8f96-07553c174452.jpg?v=1680091734"},{"product_id":"vintage-japanese-yanagiba-knife-230mm-carbon-steel-1156","title":"Vintage Japanese Yanagiba Knife 230mm Made in Japan Carbon Steel 1156","description":"\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. At 230mm this is a longer-reach sashimi knife, ideal for slicing larger fish in a single clean pull-stroke.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 230mm | Overall length: 380mm | Spine: 2.9mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCondition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVintage - good overall condition. Carbon steel will show patina with age; edge can be restored on Japanese water stones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":44758809706787,"sku":"CK-V1141","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/products\/image_ddd28196-e1be-4f6e-9b26-183b56646685.jpg?v=1682139852"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-made-in-japan-carbon-steel-1182","title":"Vintage Japanese Yanagiba Knife 200mm  Made in Japan 🇯🇵 Carbon Steel 1182","description":"\u003cp\u003eA vintage unbranded Japanese Yanagiba - single-bevel carbon steel with a wood handle, made in Japan. The Yanagiba is Japan's dedicated sashimi knife: long, thin, and ground on one side only for the clean pull-stroke that produces paper-thin slices of fish without tearing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 200mm | Overall length: 320mm | Spine: 2.9mm\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon steel - 58 HRC\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eStyle: Fully forged, full tang\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 250g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCondition\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eVintage - good overall condition. Carbon steel will show patina with age; edge can be restored on Japanese water stones.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - dry immediately\u003c\/li\u003e\n\u003cli\u003eReactive steel - wipe dry after every use to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on Japanese water stones - single bevel, right-hand only\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45060619239715,"sku":"CK-V1145","price":92.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_2f21277a-7ffb-4b64-81d1-fecfb6d87bfb.jpg?v=1781744924"},{"product_id":"yoshimune-yanagiba-kurouchi-210mm-aogami-2","title":"Yoshimune Yanagiba Kurouchi 210mm Aogami #2 Double Bevel","description":"\u003ch2\u003eExperience the elegant pull of a Kurouchi Yanagiba - a long, single-purpose slicer built for sashimi, nigiri, and fine protein work.\u003c\/h2\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: Double bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHRC: 61-63\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut octagonal with black pakka ferrule, Wa-style\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout the Yoshimune Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Yanagiba is Japan's dedicated sashimi knife - a long, slender blade designed for single-stroke pull cuts through fish and proteins. The Kurouchi finish is left from the forge, giving the blade a raw, rustic character that develops with use. Aogami #2 (Blue Paper Steel) is made by adding Chromium and Tungsten to White Steel #2, resulting in improved toughness and edge retention at 61-63 HRC. The Hon-Warikomi construction sandwiches the carbon core between softer iron cladding for durability. The walnut octagonal handle with black pakka ferrule is both beautiful and ergonomic. Made in Tosa, Japan's historic blade-making region.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - carbon steel will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing long-term\u003c\/li\u003e\n\u003cli\u003eHone on a leather strop - avoid aggressive ceramic rods on carbon steel\u003c\/li\u003e\n\u003cli\u003eSharpen on whetstones (1000\/3000 grit recommended)\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a saya (blade guard)\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144830509347,"sku":"kurouchiyanagiba210","price":184.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_ce768c6d-395d-44db-b5f0-d3b354261a2b.jpg?v=1687263432"},{"product_id":"copy-of-bunka-165-mm-6-5-in-aogami-blue-2-damascus-33-layer-double-bevel","title":"Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm - Walnut Octagonal Handle","description":"\u003cp\u003e\u003cstrong\u003eExperience Aogami Blue #2 Damascus Precision in a Yanagiba\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics and a dedicated slicing blade built for sashimi and raw fish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami (Blue) #2 high-carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: Hon-Warikomi, 33-layer Damascus (Suminagashi)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eFinish: Polished Damascus\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm\u003c\/li\u003e\n\u003cli\u003eHandle: Walnut, octagonal\u003c\/li\u003e\n\u003cli\u003eEdge: Double bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eThe Yoshimune Difference\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning \"ink flowing through water\" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The yanagiba's long, slender blade is designed for drawing cuts through raw fish and proteins in a single, clean stroke - minimising cell damage and producing clean, glossy sashimi slices. At 210mm, this is an approachable entry into the yanagiba style, well suited to home cooks who want a dedicated sashimi knife with premium Damascus aesthetics. The walnut octagonal handle provides a warm, secure grip.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCare and Maintenance\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #2 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":45144894538019,"sku":"Polished Yanagi Damascus 210","price":393.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/image_9533da70-5124-4375-a34d-f48ce536efe6.jpg?v=1687243833"},{"product_id":"shun-dual-core-yanagiba-knife-267mm","title":"Shun Dual Core Yanagiba Knife 26.7cm","description":"\u003ch2\u003eExperience the Blade That Defines Japanese Raw Fish Preparation, Built with the Most Advanced Steel Shun Produces\u003c\/h2\u003e\u003cp\u003eThe Shun Dual Core Yanagiba Knife 26.7cm is the specialist tool for slicing sashimi, sushi rolls, and any delicate protein where a single, clean pull-stroke is everything. Dual Core steel means the edge that delivers those perfect slices stays sharper, longer than any conventional yanagiba.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: VG0010 dual-core Damascus - alternating layers of VG10 and VG2 high-carbon stainless steel\u003c\/li\u003e\n\u003cli\u003eLayers: 71 alternating micro-layers of Damascus cladding\u003c\/li\u003e\n\u003cli\u003eEdge: Hand-sharpened single-bevel - traditional yanagiba grind for pull-cutting sashimi\u003c\/li\u003e\n\u003cli\u003eBlade length: 26.7cm (10.5 in.)\u003c\/li\u003e\n\u003cli\u003eHandle: Octagon-shaped ebony PakkaWood®\u003c\/li\u003e\n\u003cli\u003eConstruction: Rabbet tang - the same tang construction used in samurai swords\u003c\/li\u003e\n\u003cli\u003eOrigin: Handcrafted in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eDual Core. Double the Performance.\u003c\/h2\u003e\u003cp\u003eThe yanagiba's long, slender, single-bevel blade is designed for one thing above all else - the long, single pull-stroke that produces paper-thin slices of fish with perfectly clean cuts and no cell damage. The Shun Dual Core takes this iconic blade further - alternating layers of VG10 and VG2 high-carbon stainless steel folded into 71 micro-layers of Damascus cladding that extend all the way to the cutting edge. Both steels reach the edge simultaneously, combining VG10's exceptional hardness with VG2's flexibility and corrosion resistance. The result is a yanagiba that holds its razor edge through extended sashimi prep sessions. The rabbet tang controls weight and enhances manoeuvrability, while the octagon-shaped ebony PakkaWood® handle provides a secure, comfortable grip that won't harbour bacteria.\u003c\/p\u003e\u003ch2\u003eCare \u0026amp; Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only, never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eSingle-bevel edge - do not hone with a standard honing steel\u003c\/li\u003e\n\u003cli\u003eSharpen on the flat (ura) side only with a whetstone, or use a professional sharpening service experienced with single-bevel knives\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a knife block to protect the blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":46463799263523,"sku":"VG0020","price":590.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/DD9C9B15-4439-43CA-968A-EC5B916580ED.jpg?v=1695091208"},{"product_id":"zakuri-aokami-steel-kuro-yanagiba-knife-270mm-made-in-tosa-japan","title":"Zakuri Aokami Steel Kuro Yanagiba 270mm - Made in Tosa, Japan","description":"\u003ch2\u003eExperience Tosa Blacksmithing at Its Purest in a Kurouchi Yanagiba\u003c\/h2\u003e\u003cp\u003eThe Zakuri Aokami Steel Kuro Yanagiba 270mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A San Mai construction with an Aogami #1 carbon steel core and soft iron cladding, finished in raw kurouchi. One of the finest carbon steels available, in a long slicing knife built for raw fish, sashimi, and precision protein work.\u003c\/p\u003e\u003ch2\u003eThe Specs\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Aogami #1 (Blue Steel #1) carbon steel\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai, hammer forged\u003c\/li\u003e\n\u003cli\u003eCladding: Soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: Kurouchi (blacksmith's finish)\u003c\/li\u003e\n\u003cli\u003eBlade length: 270mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 430mm\u003c\/li\u003e\n\u003cli\u003eBlade height at heel: 35.3mm\u003c\/li\u003e\n\u003cli\u003eSpine thickness at heel: 3.1mm\u003c\/li\u003e\n\u003cli\u003eEdge grind: Even (50\/50)\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Michikuni Tokaji\u003c\/li\u003e\n\u003cli\u003eOrigin: Tosa, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eThe Zakuri Difference\u003c\/h2\u003e\u003cp\u003eZakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually using San Mai construction, where a hard Aogami #1 core is clad between layers of soft iron. Aogami #1 (Blue Steel #1) is among the highest-grade carbon steels used in Japanese knife-making - a tungsten and chromium-enriched high-carbon alloy that takes an exceptionally fine edge and holds it through sustained hard use. The yanagiba's long, slender blade is designed for drawing cuts through raw fish and proteins in a single, clean stroke - minimising cell damage and producing clean, glossy slices. At 270mm, this is a serious slicing knife suited to home cooks and professionals alike who want the best possible carbon steel performance. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after use - Aogami #1 will rust if left wet\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil if storing for extended periods\u003c\/li\u003e\n\u003cli\u003eExpect a natural patina to develop with use - this is normal and protective\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen food or bones - the edge will chip\u003c\/li\u003e\n\u003cli\u003eSharpen with a whetstone to maintain the edge\u003c\/li\u003e\n\u003cli\u003eStore flat or in a knife roll to protect the long blade\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":48484448076067,"sku":"Zakuri AO Kuro Yanagi270","price":252.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/7D85AD90-E216-4491-892F-68F4BC7BAECF.jpg?v=1716349234"},{"product_id":"seki-magoroku-sashimi-knife-21cm","title":"Seki Magoroku Sashimi Knife 210mm","description":"\u003ch2\u003eExperience the Clean Pull of a Japanese Sashimi Knife - Built for Precision Slicing.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Sashimi Knife 210mm is designed for one thing: drawing clean, unbroken slices through fish. The single-bevel blade pulls through protein without tearing, leaving a smooth cut surface that matters when presentation is everything.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 152g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic, Durable, Precise\u003c\/h3\u003e\u003cp\u003eThe seamless stainless steel handle eliminates the gaps where bacteria can hide - making this knife as practical for food safety as it is for performance. The molybdenum vanadium blade resists corrosion and holds a working edge well. A reliable sashimi knife for home cooks and professionals who want Japanese precision without the maintenance demands of carbon steel.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the single-bevel edge\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":48502906159395,"sku":"AK1134","price":58.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/E942AA31-4D36-464E-B38E-1B6FFC12E8EC.jpg?v=1716518911"},{"product_id":"seki-magoroku-sashimi-knife-18cm","title":"Seki Magoroku Sashimi Knife 180mm","description":"\u003ch2\u003eExperience the Clean Pull of a Japanese Sashimi Knife - Compact and Precise.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Sashimi Knife 180mm delivers the same single-bevel precision as its longer sibling in a more manageable length - ideal for smaller fish, tighter prep spaces, or cooks who prefer a shorter reach. Every slice is clean, unbroken, and presentation-ready.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 120g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic, Durable, Precise\u003c\/h3\u003e\u003cp\u003eThe seamless stainless steel handle eliminates gaps where bacteria can hide - making this knife as practical for food safety as it is for performance. The molybdenum vanadium blade resists corrosion and holds a working edge well. A reliable sashimi knife for home cooks and professionals who want Japanese precision without the maintenance demands of carbon steel.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the single-bevel edge\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":48503008428323,"sku":"AK1133","price":47.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/1B038985-8CD5-49BD-AC71-7771CB5BD790.jpg?v=1716519181"},{"product_id":"seki-magoroku-deba-knife-10-5cm","title":"Seki Magoroku Deba Knife 105mm","description":"\u003ch2\u003eExperience the Precision of a Japanese Deba - Compact, Hygienic, Built for Fish.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Deba Knife 105mm is the compact entry point into traditional Japanese fish butchery. The thick spine and single-bevel edge give you the control to break down small fish cleanly - separating flesh from bone without tearing. A practical, low-maintenance deba for the home cook.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 105mm (4.1\")\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 91g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic and Built to Last\u003c\/h3\u003e\u003cp\u003eThe seamless one-piece stainless construction means no handle joins, no hidden gaps, and no moisture traps - just a knife that cleans up completely and stays hygienic. The molybdenum vanadium blade resists rust and holds a reliable working edge. Ideal for breaking down small fish, trimming fillets, and portioning seafood.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":48503121936675,"sku":"AK1130","price":53.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/BB7FC0C2-AF14-4ACB-8252-CA15A0F3CA4B.jpg?v=1716519529"},{"product_id":"seki-magoroku-deba-knife-15cm","title":"Seki Magoroku Deba Knife 150mm","description":"\u003ch2\u003eExperience the Authority of a Full-Size Japanese Deba - Made for Serious Fish Work.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Deba Knife 150mm steps up to larger fish and heavier butchery tasks. The thick spine delivers the weight and rigidity to work through larger bones cleanly, while the single-bevel edge keeps cuts precise and controlled. A workhorse deba for the cook who takes fish preparation seriously.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 150mm\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 230g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic and Built to Last\u003c\/h3\u003e\u003cp\u003eThe seamless one-piece stainless construction means no handle joins, no hidden gaps, and no moisture traps - just a knife that cleans up completely and stays hygienic. The molybdenum vanadium blade resists rust and holds a reliable working edge. Ideal for breaking down medium to large fish, trimming fillets, and portioning seafood.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":48503270211875,"sku":"AK1131","price":63.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/F61E38FF-1B1E-4279-8336-4EC62A9F8145.jpg?v=1716520200"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-high-carbon-steel-1680","title":"Vintage Japanese Yanagiba Knife 200mm High Carbon Steel 1680","description":"\u003ch2\u003eExperience the Elegance of a Vintage Japanese Yanagiba - Single-Bevel High Carbon Steel for Sashimi and Sushi.\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: High carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 320mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 100g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage, pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe yanagiba - literally \"willow blade\" - is Japan's dedicated sashimi knife. Its long, thin, single-bevel blade is designed to slice raw fish in a single drawing stroke, producing clean cuts that preserve the texture and presentation of the fish. This unbranded example is fully forged with a full tang. High carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance - essential for the razor sharpness that sashimi demands.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil after drying to prevent rust\u003c\/li\u003e\n\u003cli\u003eSingle-bevel knives require specialist sharpening - professional sharpening recommended\u003c\/li\u003e\n\u003cli\u003eStore in a saya or on a magnetic rack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":52212183105827,"sku":"CK-V1145367","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/27A128B0-D7DF-4C8B-8B40-4B8000F07C3F.jpg?v=1783320709"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1682","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel 1682","description":"\u003ch2\u003eExperience the Elegance of a Vintage Japanese Yanagiba - Single-Bevel Carbon Steel for Sashimi and Sushi.\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 320mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 100g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage, pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe yanagiba - literally \"willow blade\" - is Japan's dedicated sashimi knife. Its long, thin, single-bevel blade is designed to slice raw fish in a single drawing stroke, producing clean cuts that preserve the texture and presentation of the fish. This unbranded example is fully forged with a full tang. Carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance - essential for the razor sharpness that sashimi demands.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil after drying to prevent rust\u003c\/li\u003e\n\u003cli\u003eSingle-bevel knives require specialist sharpening - professional sharpening recommended\u003c\/li\u003e\n\u003cli\u003eStore in a saya or on a magnetic rack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":52212232651043,"sku":"CK-V1145394","price":95.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/1244DBCC-B40B-445D-A869-0566A670F8E2.jpg?v=1783321648"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1683","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel 1683","description":"\u003ch2\u003eExperience the Elegance of a Vintage Japanese Yanagiba - Single-Bevel Carbon Steel for Sashimi and Sushi.\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 320mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 100g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage, pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe yanagiba - literally \"willow blade\" - is Japan's dedicated sashimi knife. Its long, thin, single-bevel blade is designed to slice raw fish in a single drawing stroke, producing clean cuts that preserve the texture and presentation of the fish. This unbranded example is fully forged with a full tang. Carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance - essential for the razor sharpness that sashimi demands.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil after drying to prevent rust\u003c\/li\u003e\n\u003cli\u003eSingle-bevel knives require specialist sharpening - professional sharpening recommended\u003c\/li\u003e\n\u003cli\u003eStore in a saya or on a magnetic rack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":52212255228195,"sku":"CK-V1145326","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/66C03317-6C97-48D8-8A8D-8034628C2E8E.jpg?v=1737444782"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1684","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel 1684","description":"\u003ch2\u003eExperience the Elegance of a Vintage Japanese Yanagiba - Single-Bevel Carbon Steel for Sashimi and Sushi.\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSteel: Carbon steel, 58 HRC\u003c\/li\u003e\n\u003cli\u003eBlade length: 200mm\u003c\/li\u003e\n\u003cli\u003eOverall length: 320mm\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eHandle: Wood\u003c\/li\u003e\n\u003cli\u003eWeight: approx. 100g\u003c\/li\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eCondition: Vintage, pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe yanagiba - literally \"willow blade\" - is Japan's dedicated sashimi knife. Its long, thin, single-bevel blade is designed to slice raw fish in a single drawing stroke, producing clean cuts that preserve the texture and presentation of the fish. This unbranded example is fully forged with a full tang. Carbon steel takes a keener edge than stainless and rewards regular whetstone maintenance - essential for the razor sharpness that sashimi demands.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of camellia oil after drying to prevent rust\u003c\/li\u003e\n\u003cli\u003eSingle-bevel knives require specialist sharpening - professional sharpening recommended\u003c\/li\u003e\n\u003cli\u003eStore in a saya or on a magnetic rack\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":52212263911715,"sku":"CK-V114532","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/6B4E7EF1-B437-4EAC-9B4C-8F9A090922EA.jpg?v=1783321924"},{"product_id":"vintage-japanese-yanagiba-knife-200mm-carbon-steel-1760","title":"Vintage Japanese Yanagiba Knife 200mm Carbon Steel Made in Japan 1760","description":"\u003ch2\u003eExperience a Timeless Japanese Sashimi Knife\u003c\/h2\u003e\u003cp\u003eA beautifully preserved vintage Yanagiba from Japan - the single-bevel slicer trusted by sushi chefs for generations, now available as a one-of-a-kind piece.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Carbon steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 200mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle:\u003c\/strong\u003e Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Vintage \/ pre-owned\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHeritage\u003c\/h3\u003e\u003cp\u003eThe Yanagiba is the definitive Japanese slicing knife - its long, single-bevel blade draws through fish and proteins in one clean pull, preserving cell structure and delivering paper-thin, restaurant-quality cuts. This vintage example carries the craftsmanship of Japanese bladesmithing tradition in a form that is ready to use or display.\u003c\/p\u003e\u003ch3\u003eCare \u0026amp; Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eApply a light coat of food-safe oil to the carbon steel blade to prevent rust\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone; professional sharpening recommended for single-bevel geometry\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic rack or in a knife roll\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":52528621420835,"sku":"CK-V1509","price":105.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/B076BDA3-4352-46E0-A2E6-674884B7BCB9.jpg?v=1783206547"},{"product_id":"seki-magoroku-sashimi-knife-24cm","title":"Seki Magoroku Sashimi Knife 240mm","description":"\u003ch2\u003eExperience the Full Draw of a Long-Blade Japanese Sashimi Knife - Built for Serious Slicing.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Sashimi Knife 240mm is the choice when you need the full length of the blade in a single uninterrupted pull. Longer fish, larger portions, cleaner results. The single-bevel edge does the work - you just guide it.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 240mm\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic, Durable, Precise\u003c\/h3\u003e\u003cp\u003eThe seamless stainless steel handle eliminates gaps where bacteria can hide - making this knife as practical for food safety as it is for performance. The molybdenum vanadium blade resists corrosion and holds a working edge well. A reliable long-blade sashimi knife for home cooks and professionals who want Japanese precision without the maintenance demands of carbon steel.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eHone regularly to maintain the single-bevel edge\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":54404298932515,"sku":"AK1135","price":68.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/E942AA31-4D36-464E-B38E-1B6FFC12E8EC.jpg?v=1716518911"},{"product_id":"seki-magoroku-deba-knife-18cm","title":"Seki Magoroku Deba Knife 180mm","description":"\u003ch2\u003eExperience the Power of a Large Japanese Deba - Built for Heavy Fish Butchery.\u003c\/h2\u003e\u003cp\u003eThe Seki Magoroku Deba Knife 180mm is the largest in the range - built for breaking down whole large fish with authority. The thick spine and heavy blade weight do the work, while the single-bevel edge keeps every cut clean and precise. For the cook who processes fish regularly and wants a knife that can handle the full task.\u003c\/p\u003e\u003ch3\u003eThe Specs\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteel: Molybdenum vanadium stainless steel, single layer\u003c\/li\u003e\n\u003cli\u003eBlade length: 180mm\u003c\/li\u003e\n\u003cli\u003eHandle: 18-8 stainless steel, seamless one-piece construction\u003c\/li\u003e\n\u003cli\u003eEdge: Single bevel\u003c\/li\u003e\n\u003cli\u003eWeight: 230g\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan by Kai (Seki Magoroku)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHygienic and Built to Last\u003c\/h3\u003e\u003cp\u003eThe seamless one-piece stainless construction means no handle joins, no hidden gaps, and no moisture traps - just a knife that cleans up completely and stays hygienic. The molybdenum vanadium blade resists rust and holds a reliable working edge. The go-to deba for breaking down large whole fish, trimming thick fillets, and heavy seafood portioning.\u003c\/p\u003e\u003ch3\u003eCare and Maintenance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eHand wash only - despite dishwasher-safe rating, hand washing extends blade life\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eProfessional sharpening recommended for single-bevel blades\u003c\/li\u003e\n\u003cli\u003eStore on a magnetic strip or in a saya sheath\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Hale Imports","offers":[{"title":"Default Title","offer_id":54404299391267,"sku":"AK1132","price":63.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/F61E38FF-1B1E-4279-8336-4EC62A9F8145.jpg?v=1716520200"},{"product_id":"vintage-sakai-takayuki-yanagiba-knife-300mm-2134","title":"Vintage Sakai Takayuki Yanagiba Knife 300mm Carbon Steel Original Box 2134","description":"\u003cp\u003eExperience a vintage Sakai Takayuki Yanagiba - a 300mm single-bevel carbon steel sashimi knife with a traditional magnolia wood handle, crafted in Japan.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Specs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eCondition: Second hand\u003c\/li\u003e\n\u003cli\u003eSteel: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58 HRC\u003c\/li\u003e\n\u003cli\u003eBevel: Single bevel\u003c\/li\u003e\n\u003cli\u003eBlade length: 300mm\u003c\/li\u003e\n\u003cli\u003eTotal length: 440mm\u003c\/li\u003e\n\u003cli\u003eHandle: Magnolia Wood\u003c\/li\u003e\n\u003cli\u003eConstruction: Fully forged, half tang\u003c\/li\u003e\n\u003cli\u003eOrigin: Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Sakai Takayuki Story\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is one of Sakai's most respected cutlery houses, with roots going back to 1932 under the Aoki family. Operating from Sakai in Osaka Prefecture - Japan's knife-making capital for over 600 years - the brand is celebrated for its single-bevel Japanese knives, and the Yanagiba is their signature. This 300mm carbon steel example is a classic expression of that tradition: a long, thin, single-bevel blade designed to slice raw fish in one clean, uninterrupted draw, preserving the cell structure of the fish and delivering clean flavour on the plate. The magnolia wood handle is lightweight and traditional, allowing the blade to do the work. A genuine piece of Japanese culinary heritage in excellent second-hand condition.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCare \u0026amp; Maintenance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash only - never dishwasher\u003c\/li\u003e\n\u003cli\u003eDry immediately after washing\u003c\/li\u003e\n\u003cli\u003eDo not use a honing rod - single-bevel blades require professional sharpening\u003c\/li\u003e\n\u003cli\u003eSharpen on a whetstone or send to a professional sharpener\u003c\/li\u003e\n\u003cli\u003eStore in a knife block or on a magnetic strip\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chef \u0026 a knife","offers":[{"title":"Default Title","offer_id":55353788498211,"sku":"sakaitakayukiyanagiba300","price":140.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/files\/E7BA91A0-4FD3-497E-B579-D0747BC72F7F.jpg?v=1784719906"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1819\/3230\/collections\/image_1fb8424c-208b-45d7-a9a5-463f8c43438e.jpg?v=1781345785","url":"https:\/\/chefandaknife.com.au\/collections\/yanagiba-sashimi-knives.oembed?page=3","provider":"Chef \u0026 a knife","version":"1.0","type":"link"}