The yanagiba is Japan's sashimi knife. Its single bevel, long blade, and acute tip exist for one purpose: to pull through fish in a single stroke, preserving the integrity of the flesh and leaving a clean, glistening surface.

This blade is from the 洋流 (Yoryu — Ocean Current) series, hand-forged by 梵静刃物 (Bonsei Hamono). Three steel alloys — 440C, 440B, and the maker's own proprietary MKV10 — are folded and forge-welded together repeatedly until 105 distinct layers are achieved. The blade is then acid-etched to reveal the 深海波紋 (Shinkai Hamon — deep ocean wave) pattern within. Every blade is unique. No two carry the same mark.

The heat treatment process is where this knife separates itself. After forging, the blade is vacuum heat-treated to HRC63. It is then sub-zero processed — a cryogenic treatment that converts retained austenite in the steel to martensite, producing consistent hardness throughout the blade and improving long-term edge retention. Finally tempered to HRC61: calibrated for the balance between acute sharpness and toughness that a working kitchen knife demands.

The octagonal handle is hand-fitted ebony and black buffalo horn. The geometry sits naturally for the long pull strokes that yanagiba work requires.

Stainless base alloys — rust resistant. New, unused. Only 1 available.