All knives come with one free sharpening. Avoid using on frozen foods and on bones.
*Engraving samples
JKC Sushi Yanagiba 240mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Yasuo Black Yanagiba 210mm
VG10 Stainless Steel
33 Layers thin blade
Hardness HRC 60 + /- 1
Pakkawood handle (octagnol)
Made in Japan
JKC Sushi Yanagiba 210mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
JKC Sushi Yanagiba 270mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
JKC Sushi Deba 150mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Nashiji Deba 150mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness HRC 59 + /- 1
Pakkawood handle
Made in Japan
Senzo 33 Sashimi 210mm
VG10 stainless steel
33 Layers blade
Hardness HRC 60+ /- 1
Pakkwood traditional handle
Made in Japan
Senzo T Sashimi 210mm
Senzo T Sashimi 210mm
JKC Sushi Kodeba 100mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Tojiro Shiro Deba Right
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Shiro Traditional Yanagiba
Shirogami steel Yanagiba with mognolia handle.
Shiro Traditional Deba
Shirogami steel Deba with mognolia handle.
Miyako 33 Layers Deba 165mm
AUS8 Stainless steel
33 layers blade
Hardness HRC 60 + /- 1
D shape wooden handle
Made in Japan
New Tradition Yanagiba Right
Single beveled blade
AUS10 Steel
Hardness HRC 61 + /- 1
Traditional wooden handle
Made in Japan
Tojiro Shiro Yanagiba Left
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
SLD 3 Layer Ajikiri 105mm
SLD/ Stainless Steel
3 Layers blade
Tradtional Chestnut handle
Hardness HRC 60+ /- 1
Made in Japan
Miyako 33 Layers Yanagiba 240mm
AUS8 Stainless steel
33 layers blade
Hardness HRC 60 + /- 1
D shape wooden handle
Made in Japan
Gold Horn Traditional Kiritsuke (2 sizes)
64 Layer folded Aogami Kiritsuki – pointed tip slicing (like yanagiba) by Onishi. Please note the horn bolster is a
Gold Horn Traditional Yanagiba (2 sizes)
64 LAyer folded Aogami Yanagiba by Onishi with Saya Please note the horn bolster is a natural product and can
JKC Sushi Yanagiba 300mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness 58 HRC + /- 1
Traditional Handle (Wooden)
Made in Japan
Aonika 11 Layers Yanagiba
Aogami steel no. 2
11 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional Ebony handle (octagnol)
Made in Japan
Tojiro Shiro Deba Left
Shirogami No.1 (White steel)
Single bevelled
2 layers blade
Hardness HRC 59+ /- 1
Traditional wooden handle
Made in Japan
Tamahagane 3 Layers Yanagiba 240mm
VG10 stainless steel
3 Layers blade
Hardness HRC 60+ /- 1
Hardwood handle
Made in Japan
Nippon Deba 155mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness HRC 58 + /- 1
Traditional wooden handle
Made in Japan
Nippon S-Deba 105mm
Stainless Steel
Molybdenum Vanadium
Single Layer
Hardness HRC 58 + /- 1
Traditional wooden handle
Made in Japan
Takayuki Traditional Funayuki
Takayuki Traditional Funayuki.
Gold Horn Traditional Deba (2 sizes)
64 Layer folded Aogami Deba by Onishi with Saya Please note the horn bolster is a natural product and can
New Tradition Kodeba Right
Single beveled blade
AUS10 Steel
Hardness HRC 61 + /- 1
Traditional wooden handle
Made in Japan
Aogami Traditional Yanagiba
Super Aogami steel
2 Layers single beveled blade
Hardness HRC 64 + /- 1
Traditional walnut handle
Made in Japan
Takayuki Traditional Mukimono 180mm
Takayuki Traditional Mukimono 180mm.
Takayuki Traditional Hamokiri
Takayuki Traditional Hamokiri.
