Vintage Japanese Munechika Yanagiba Knife 200mm High Carbon Steel 1680

Experience Traditional Sashimi Preparation with a Vintage Munechika Yanagiba

This pre-owned Munechika Yanagiba combines a 200mm high carbon steel blade with a wood handle. Its recorded single-bevel geometry offers a dedicated Japanese slicing format for controlled sashimi preparation.

The Specs

• Recorded maker / brand: Munechika
• Recorded inscriptions: 宗近, 登録 and 商標
• Knife type: Yanagiba
• Steel: High carbon steel; exact alloy not recorded
• Recorded hardness: 58 HRC
• Blade length: 200mm
• Overall length: 320mm
• Bevel: Single bevel; handedness not recorded
• Recorded construction: Fully forged, full tang
• Handle: Wood
• Recorded knife weight: Approximately 100g
• Origin: Japan
• Condition: Vintage, pre-owned

The Munechika Markings

The original inscription notes identify 宗近 as Munechika, 登録 (Tōroku) as registered and 商標 (Shōhyō) as trademark. The recorded Munechika name replaces the conflicting unbranded wording in the earlier narrative.

The original notes associate the name with the legendary Heian-period swordsmith Sanjō Munechika. That association is retained as recorded naming context, not proof that this knife was made by him, belongs to his lineage or dates to that period. No production date or additional maker biography is assigned.

Yanagiba means willow blade and describes Japan's dedicated sashimi slicing format. The long, single-bevel blade is designed for drawing cuts through raw fish, helping produce clean slices for presentation. Carbon steel can take a keen edge and rewards prompt drying and careful whetstone maintenance.

Care & Maintenance

• Hand wash only, never in the dishwasher
• Dry immediately after washing to help prevent rust
• Do not soak the wood handle
• Apply a light coat of food-safe camellia oil after drying, particularly before storage
• Preserve the existing single-bevel geometry; do not sharpen both sides as a double-bevel knife
• Professional sharpening by a specialist familiar with single-bevel Japanese knives is recommended
• Store in a suitable saya or on a magnetic rack to protect the edge