-
Shop Knives
-
Brands/Blacksmiths
- Blenheim Forge
- CCK
- Fujiwara Kanefusa FKM (Seki Souma)
- HADO
- Hajimaru
- Hatsukokoro
- Higonokami (Folding Knife)
- Hinoura Hamono
- Kajibee
- Kataoka
- Kei Kobayashi
- Kisuke
- Kyohei Shindou
- Leszek Sikon
- Masakage
- Masamoto Sohonten
- Masutani
- Matsubara Hamono
- Morihei
- Naohito Myojin
- Naoki Mazaki
- Nigara Hamono
- Okeya
- Sakai Kikumori
- Sakai Takayuki
- Shigefusa
- Shigeki Tanaka
- Satoshi Nakagawa
- Seido
- Shiro Kamo
- Shizu Hamono
- Shoichi Hashimoto
- Suncraft
- Tadafusa
- Tadokoro Hamono
- Takamura
- Takayuki Shibata
- Takeshi Saji
- Tetsujin Hamono
- Tojiro
- Toshihiro Wakui
- Tsunehisa
- Yoshikane
- Yoshimi Kato
- Yu Kurosaki
-
Knife Types
- Bread Knives
- Bunka (General Purpose)
- Cleaver (General Purpose)
- Deba (Fish - Single Bevel)
- Gyuto (General Purpose)
- Higonokami (Folding Knife)
- Honesuki (Poultry - Single Bevel)
- Honyaki
- Kiritsuke (General Purpose)
- Nakiri (Vegetables)
- Petty (Utility)
- Santoku (General Purpose)
- Steak/Table Knives
- Sujihiki (Protein - Double Bevel)
- Yanagiba (Protein - Single Bevel)
- Specialty
-
Steel Types
-
Budget
Knife SetsSharpening GearAccessories & ToolsTable & Cookware -
- Log in
-
My cart0
(0)
Nigara Hamono Troll Killer Kurozome Damascus Sakimaru Yanagiba 360mm
$6,025.00 NZD
Unit price / perShare
Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Sakimaru Yanagiba
Blade Material
Blue 2 Core + Kurozome Damascus Clad
Handle Material
Octagon Dark Maple
Bevel
Single
Maintenance Level
High
Edge Length
355mm
Overall Length
503mm
Spine Thickness
4.5mm/3.8mm
Blade Height
44mm
Weight
301g
HRC
~62
An In depth look
Blade Type
The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.
Steel Type
Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.
Care Information
Introducing
Nigara Hamono
Nigara Hamono of Aomori are truly some of the most experienced knifemakers in Japan. Headed by Go-Yoshizawa San whom we met personally in 2023 (what a legend), they are now on their 8th generation of blacksmiths, they are masters at stainless Damascus forging and heat treatment. They supply knives of impeccable finish with some of the best performing knives we've come across. They can also do it all, from forging Honyaki, experimenting with new steels and wild finishes, to creating flawless daily workhorse knives that don't break the bank.