{"title":"Japanese Knives - Full Collection","description":"\u003cp\u003eWe ship these knives directly from Japan to our customers overseas. \u003c\/p\u003e\n\u003cp\u003eOur catalog and current collections showcase a small selection of knives available through YAMANI, while many additional knives and variations are also available.\u003c\/p\u003e\n\u003cp\u003eIf you are looking for something beyond what is currently displayed, please feel free to contact us. There are additional knives and variations that are not currently listed in our catalog or shown in our current collections.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003ca href=\"https:\/\/yamani1913.myshopify.com\/pages\/authentic-japanese-kitchen-knives\" rel=\"noopener\" style=\"color: rgb(255, 42, 0);\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e▶ Discover Authentic Japanese Knives.\u003c\/em\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003e\u003ca href=\"https:\/\/yamani1913.myshopify.com\/pages\/personal-order-sourcing\" rel=\"noopener\" style=\"color: rgb(255, 42, 0);\" target=\"_blank\"\u003e\u003cstrong\u003e▶ Looking For a Knife Not Listed Here? Please Contact Us.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"nomura-shotaro","title":"【Made to Order】 Shotaro Nomura Yanagiba - Silver #3 (Gingami #3 \/ Ginsan) Kasumi Finish with Signed Saya","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e240mm \/ 270mm \/ 300mm \/ 330mm — Request Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFor Chefs Who Want the Performance of a Traditional Yanagiba — Without the Constant Concern of Carbon Steel\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA serious Yanagiba is not simply about being sharp.\u003c\/p\u003e\n\u003cp\u003eWhen preparing sashimi or sushi, the objective is to make a long, clean slice through the ingredient with minimal unnecessary movement — preserving the surface, texture, and presentation of the fish.\u003c\/p\u003e\n\u003cp\u003eThe cut itself becomes part of the finished dish.\u003c\/p\u003e\n\u003cp\u003eTraditional Japanese carbon steels such as Shirogami and Aogami can produce exceptional cutting edges. But in a demanding professional kitchen, they also require careful attention to moisture, salt, acidity, rust, and discoloration.\u003c\/p\u003e\n\u003cp\u003eFor some chefs, that creates a difficult choice:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou do not want to compromise on cutting performance.\u003cbr\u003eBut you also do not want knife maintenance to interrupt your work.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGinsan offers another answer.\u003c\/p\u003e\n\u003cp\u003eAnd when that steel is shaped into a traditional single-bevel Yanagiba by \u003cstrong\u003eSakai Traditional Craftsman Shotaro Nomura\u003c\/strong\u003e, it becomes far more than simply a “stainless Japanese knife.”\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGinsan — A Japanese Cutlery Steel Created to Bridge Two Worlds\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eGinsan, also known as \u003cstrong\u003eSilver #3 or GIN®3\u003c\/strong\u003e, is a Japanese stainless cutlery steel produced by \u003cstrong\u003eProterial, Ltd., formerly Hitachi Metals\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHitachi Metals changed its corporate name to Proterial in January 2023, but its long history in Japanese specialty steels continues under the Proterial name. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGIN®3 occupies a particularly interesting position among Japanese blade steels.\u003c\/p\u003e\n\u003cp\u003eProterial describes GIN®3 as a stainless steel offering \u003cstrong\u003ehardness and sharpness comparable to carbon steel\u003c\/strong\u003e, and specifically lists kitchen knives and scissors among its applications. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat distinction matters.\u003c\/p\u003e\n\u003cp\u003eTraditional carbon steels are highly valued by Japanese knife users because they can take extremely fine, sharp edges and respond beautifully to sharpening.\u003c\/p\u003e\n\u003cp\u003eStainless steel, on the other hand, offers the practical advantage of greater corrosion resistance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan brings these two worlds remarkably close together.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor the chef, the benefit is not simply a technical specification.\u003c\/p\u003e\n\u003cp\u003eIt means:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe fine cutting performance expected from a serious Japanese knife.\u003cbr\u003eA precise edge that responds well to sharpening.\u003cbr\u003eThe ability to maintain and resharpen the knife over years of use.\u003cbr\u003eAnd significantly less concern about rust than with traditional carbon steel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn other words, Ginsan is not a steel to choose simply because it is easier to maintain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is stainless steel capable of becoming a serious traditional Japanese knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd for a Yanagiba — a knife where precision of the edge and quality of the cut matter enormously — that combination makes particular sense.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWhy a Yanagiba Changes the Cut\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA Yanagiba is fundamentally different from an ordinary chef’s knife.\u003c\/p\u003e\n\u003cp\u003eIts long, narrow blade and traditional single-bevel geometry are designed to allow the chef to draw the blade through fish in a long, controlled slicing motion.\u003c\/p\u003e\n\u003cp\u003eInstead of repeatedly sawing through an ingredient, the length of the blade allows a clean slice to be completed with fewer movements.\u003c\/p\u003e\n\u003cp\u003eThe benefit is not merely “sharpness.”\u003c\/p\u003e\n\u003cp\u003eIt can influence:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cleanliness of the cut.\u003cbr\u003eThe appearance of the cut surface.\u003cbr\u003eThe texture experienced in the mouth.\u003cbr\u003eAnd ultimately, the presentation of the finished dish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a sushi or sashimi chef, the knife is not simply a tool for making ingredients smaller.\u003c\/p\u003e\n\u003cp\u003eIt is one of the final tools that determines how the ingredient reaches the guest.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCrafted by Sakai Traditional Craftsman Shotaro Nomura\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is crafted by \u003cstrong\u003eShotaro Nomura, a certified Sakai Traditional Craftsman\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWith a traditional single-bevel Japanese knife, the name of the steel alone does not determine the quality of the finished knife.\u003c\/p\u003e\n\u003cp\u003eSteel matters.\u003c\/p\u003e\n\u003cp\u003eBut so do the blade geometry, thickness, Shinogi line, bevel, Ura, edge formation, and the relationship between all of these elements.\u003c\/p\u003e\n\u003cp\u003eTwo knives can carry the same steel designation and still behave very differently in cutting, sharpening, and long-term use.\u003c\/p\u003e\n\u003cp\u003eThis is why YAMANI looks beyond the question:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“What steel is it?”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe also ask:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“Who made the knife from that steel?”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe value of Ginsan is ultimately realized through the skill of the craftsman who turns that steel into a functioning Yanagiba.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFour Lengths — Choose the Knife for Your Work\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is no single “best” Yanagiba length for every chef.\u003c\/p\u003e\n\u003cp\u003eThe right choice depends on your working environment, the size of fish you regularly prepare, available cutting-board space, volume of work, and your own cutting technique.\u003c\/p\u003e\n\u003cp\u003eThis Yanagiba is available by Request Order in four sizes:\u003c\/p\u003e\n\u003ch3\u003e240mm\u003c\/h3\u003e\n\u003cp\u003eCompact and maneuverable.\u003c\/p\u003e\n\u003cp\u003eA practical choice for smaller workspaces, lighter preparation, or users who prioritize control and ease of handling.\u003c\/p\u003e\n\u003ch3\u003e270mm\u003c\/h3\u003e\n\u003cp\u003eAn excellent balance between maneuverability and the longer drawing stroke that defines a Yanagiba.\u003c\/p\u003e\n\u003cp\u003eA versatile choice for chefs who want traditional Yanagiba performance without moving immediately to a 300mm blade.\u003c\/p\u003e\n\u003ch3\u003e300mm\u003c\/h3\u003e\n\u003cp\u003eOne of the classic professional lengths for serious sushi and sashimi preparation.\u003c\/p\u003e\n\u003cp\u003eThe additional length allows the chef to take advantage of a longer, smoother drawing motion through the ingredient.\u003c\/p\u003e\n\u003ch3\u003e330mm\u003c\/h3\u003e\n\u003cp\u003eFor chefs who work with larger ingredients, prefer a longer slicing stroke, and are comfortable handling a substantial traditional Yanagiba.\u003c\/p\u003e\n\u003cp\u003eThe longest knife is not automatically the best knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe best Yanagiba is the length that works naturally with your technique and your kitchen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eKasumi Finish — Quiet Beauty with the Character of a Traditional Japanese Knife\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba features a traditional \u003cstrong\u003eKasumi finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt is not designed to attract attention through excessive decoration.\u003c\/p\u003e\n\u003cp\u003eInstead, its character comes from the functional geometry of the traditional Japanese blade and the subtle contrast created across its finished surfaces.\u003c\/p\u003e\n\u003cp\u003eThe result is restrained and unmistakably Japanese.\u003c\/p\u003e\n\u003cp\u003eIt is a knife intended to develop character through use, sharpening, and years of professional work — rather than simply remain untouched as an object of display.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSigned Wooden Saya\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003ewooden Saya (knife sheath)\u003c\/strong\u003e is included with this Yanagiba.\u003c\/p\u003e\n\u003cp\u003eThe Saya protects the blade during storage and transportation and is particularly useful for professional chefs carrying knives in a knife bag or case.\u003c\/p\u003e\n\u003cp\u003eBut there is another detail that makes this Saya special.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Saya carries Shotaro Nomura’s signature.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt is a subtle reminder that this is not simply an anonymous, mass-produced kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIt identifies the craftsman behind the work and becomes part of the character of the knife itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRequest Order\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRather Than Choosing What Happens to Be in Stock, Request the Knife That Fits Your Work\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife is generally offered as a \u003cstrong\u003eRequest Order\u003c\/strong\u003e rather than maintained as regular inventory.\u003c\/p\u003e\n\u003cp\u003eWe do not see that as a disadvantage.\u003c\/p\u003e\n\u003cp\u003eIt is part of how this knife should be selected.\u003c\/p\u003e\n\u003cp\u003eChoose the length that suits your work:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e240mm \/ 270mm \/ 300mm \/ 330mm\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter receiving your request, YAMANI will confirm the current specifications, production availability, and estimated lead time with the craftsman.\u003c\/p\u003e\n\u003cp\u003eWe will then provide you with the details before payment.\u003c\/p\u003e\n\u003cp\u003eOnce the specifications and estimated lead time have been agreed upon, the order and payment will be confirmed and production can proceed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder Process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRequest Order → Specifications \u0026amp; Lead Time Confirmation → Order Confirmation → Payment → Production\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis means you are not simply choosing whichever knife happens to be sitting on a shelf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou decide what your work requires, and request that knife from the craftsman.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor a professional tool intended to be sharpened, maintained, and used for years, we believe that is a meaningful difference.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWhy YAMANI Selects This Knife\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eYAMANI SHODOSHIMA\u003c\/strong\u003e, we do not judge a Yanagiba only by how sharp or beautiful it is when new.\u003c\/p\u003e\n\u003cp\u003eOur perspective comes from sharpening and restoration.\u003c\/p\u003e\n\u003cp\u003eWe consider what happens after the knife begins its working life.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow will it sharpen?\u003cbr\u003eHow will its geometry respond to repeated sharpening?\u003cbr\u003eCan its shape and function be maintained over years of use?\u003cbr\u003eAnd can it remain a trusted working tool rather than simply an impressive knife on the day it is purchased?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat perspective is particularly important with traditional single-bevel knives.\u003c\/p\u003e\n\u003cp\u003eShotaro Nomura’s Ginsan Yanagiba offers a compelling solution for chefs who want the structure, precision, and cutting character of a traditional Japanese Yanagiba while reducing the maintenance burden associated with carbon steel.\u003c\/p\u003e\n\u003cp\u003eBut the reason to choose this knife is not simply that it is made from Ginsan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe steel is only the beginning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat matters is what a skilled craftsman makes from it.\u003c\/p\u003e\n\u003cp\u003eGinsan provides an exceptional foundation: stainless practicality combined with cutting characteristics that Proterial itself describes as comparable in hardness and sharpness to carbon steel. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eShotaro Nomura turns that material into a traditional Sakai Yanagiba.\u003c\/p\u003e\n\u003cp\u003eAnd the Request Order system allows the chef to select the length appropriate for his or her own work rather than simply accepting whatever happens to be available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is not about buying another knife.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is about choosing a professional tool that you can use, sharpen, maintain, and continue working with for years to come.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSpecifications\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCraftsman:\u003c\/strong\u003e Shotaro Nomura — Sakai Traditional Craftsman\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba\u003cbr\u003e\u003cstrong\u003eAvailable Sizes:\u003c\/strong\u003e 240mm \/ 270mm \/ 300mm \/ 330mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e Ginsan \/ Silver #3 \/ GIN®3 Stainless Steel\u003cbr\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi Finish\u003cbr\u003e\u003cstrong\u003eEdge:\u003c\/strong\u003e Single-Bevel \/ Right-Handed\u003cbr\u003e\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden Saya with Craftsman’s Signature\u003cbr\u003e\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Request Order\u003cbr\u003e\u003cstrong\u003eProduction Region:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"240mm","offer_id":46421157249210,"sku":null,"price":390.0,"currency_code":"USD","in_stock":true},{"title":"270mm","offer_id":46421157281978,"sku":null,"price":490.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":46421157314746,"sku":null,"price":580.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":46421157347514,"sku":null,"price":670.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/D98F1C4A-BABC-4A95-8626-6B1945AED935.jpg?v=1753971522"},{"product_id":"堺孝之ダマスカス","title":"Sakai Takayuki 210mm \u0026 240mm Gyuto - VG10 33-Layer Hammered Damascus","description":"\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJapanese Cutting Performance, Made for Everyday Use\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eExperience a refined balance of traditional Sakai craftsmanship and modern Japanese high-performance steel with the \u003cstrong\u003eSakai Takayuki VG10 33-Layer Hammered Damascus Gyuto\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eYou want the sharp, precise cutting performance that makes Japanese knives so highly regarded.\u003c\/p\u003e\n\u003cp\u003eBut you may not want a knife that demands constant attention to rust, discoloration, and maintenance.\u003c\/p\u003e\n\u003cp\u003eAnd if you are investing in a quality Japanese knife, it should offer more than sharpness alone. It should be versatile enough to handle everyday work, comfortable enough to use regularly, and beautiful enough to make reaching for it a pleasure.\u003c\/p\u003e\n\u003cp\u003eThis Sakai Takayuki Gyuto brings those qualities together.\u003c\/p\u003e\n\u003cp\u003eBuilt around a \u003cstrong\u003eVG10 stainless cutlery steel core\u003c\/strong\u003e, surrounded by a distinctive \u003cstrong\u003e33-layer Damascus construction\u003c\/strong\u003e and finished with a traditional \u003cstrong\u003eTsuchime hammered texture\u003c\/strong\u003e, it combines Japanese cutting performance, corrosion resistance, edge retention, everyday practicality, and visual craftsmanship in one highly versatile knife.\u003c\/p\u003e\n\u003cp\u003eDesigned for both professional chefs and serious home cooks, the Gyuto can comfortably handle meat, fish, vegetables, herbs, and a wide range of everyday preparation.\u003c\/p\u003e\n\u003cp\u003eAvailable in \u003cstrong\u003e210mm and 240mm\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhy VG10? — A Japanese Steel Created for Cutlery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eVG10, also known in Japan as \u003cstrong\u003eV-Gold No.10 (V金10号)\u003c\/strong\u003e, is not simply a general-purpose stainless steel adapted for kitchen knives.\u003c\/p\u003e\n\u003cp\u003eIt is a Japanese cutlery steel produced by \u003cstrong\u003eTAKEFU SPECIAL STEEL CO., LTD.\u003c\/strong\u003e in Echizen, Fukui Prefecture — an area with a long history of Japanese blade-making.\u003c\/p\u003e\n\u003cp\u003eTAKEFU SPECIAL STEEL was founded in 1954 in the former city of Takefu, originally supplying steel materials to the traditional Echizen cutlery industry.\u003c\/p\u003e\n\u003cp\u003eFrom this background, the company developed and produced specialist steels specifically for knives and other cutting tools, including its original V-series steels.\u003c\/p\u003e\n\u003cp\u003eVG10 became one of the most recognized steels within that family.\u003c\/p\u003e\n\u003cp\u003eContaining chromium, molybdenum, vanadium, and cobalt, VG10 was engineered to provide a carefully balanced combination of \u003cstrong\u003ehardness, edge retention, wear resistance, corrosion resistance, and sharpenability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn this Sakai Takayuki knife, the VG10 core is hardened to approximately \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e, providing excellent edge retention while remaining practical for a working kitchen knife.\u003c\/p\u003e\n\u003cp\u003eBut for the person actually using the knife, the chemistry and hardness numbers are not the most important part.\u003c\/p\u003e\n\u003cp\u003eWhat matters is what those properties do for you:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA sharp, precise cutting edge.\u003cbr\u003eAn edge that stays sharp through regular use.\u003cbr\u003eLess concern about rust in everyday cooking.\u003cbr\u003eAnd a knife that can be sharpened again and again rather than simply replaced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional Japanese carbon steels have their own exceptional qualities, but they also require greater attention to moisture, rust, and discoloration.\u003c\/p\u003e\n\u003cp\u003eVG10 offers another solution.\u003c\/p\u003e\n\u003cp\u003eIt brings serious Japanese cutting performance into a stainless steel that is considerably easier to live with in a modern professional or home kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Japanese steel developed for cutting tools, born from one of Japan’s historic blade-making regions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat is the steel at the heart of this Sakai Takayuki Gyuto.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e33-Layer Damascus — Beauty Built Around the Cutting Core\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe VG10 cutting core is combined with multiple layers of stainless steel to create the distinctive \u003cstrong\u003e33-layer Damascus construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAcross the surface of the blade, these layers form flowing, wave-like patterns that give the knife its unmistakable visual character.\u003c\/p\u003e\n\u003cp\u003eThe result is more than a plain stainless-steel working knife.\u003c\/p\u003e\n\u003cp\u003eEvery time the blade catches the light, the layered pattern reveals another aspect of its construction, giving the knife a distinctive presence without compromising its everyday practicality.\u003c\/p\u003e\n\u003cp\u003eIt brings together two qualities that do not always coexist:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA knife designed to work — and a knife you can take pleasure in owning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTsuchime Hammered Finish — More Than Decoration\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is further finished with a distinctive \u003cstrong\u003eTsuchime\u003c\/strong\u003e, or hammered texture.\u003c\/p\u003e\n\u003cp\u003eThe hammered surface gives the knife its characteristic Japanese appearance while creating small variations across the surface of the blade.\u003c\/p\u003e\n\u003cp\u003eThese shallow depressions reduce the amount of completely flat blade surface contacting food and can help with food release during cutting.\u003c\/p\u003e\n\u003cp\u003eRather than treating appearance and function as separate ideas, the Tsuchime finish brings them together.\u003c\/p\u003e\n\u003cp\u003eThe combination of the flowing Damascus pattern and hammered surface creates a knife that looks unmistakably Japanese while remaining first and foremost a practical cutting tool.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOne Gyuto for Most Everyday Kitchen Tasks\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAlthough \u003cem\u003eGyuto\u003c\/em\u003e literally translates as “beef sword,” the modern Japanese Gyuto is one of the most versatile knife shapes in the kitchen.\u003c\/p\u003e\n\u003cp\u003eIt is the Japanese interpretation of the all-purpose chef’s knife and is suitable for far more than meat alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeat, fish, vegetables, herbs, and general preparation\u003c\/strong\u003e can all be handled with one well-chosen Gyuto.\u003c\/p\u003e\n\u003cp\u003eFor someone who would rather own one dependable, high-quality knife than several specialized knives that are rarely used, a Gyuto is an exceptionally practical choice.\u003c\/p\u003e\n\u003ch3\u003e210mm\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003e210mm\u003c\/strong\u003e version offers an excellent balance between cutting length and maneuverability.\u003c\/p\u003e\n\u003cp\u003eIt works comfortably in most home kitchens while remaining fully capable in a professional environment.\u003c\/p\u003e\n\u003cp\u003eFor someone purchasing a serious Japanese Gyuto for the first time, 210mm is also an exceptionally versatile starting point.\u003c\/p\u003e\n\u003ch3\u003e240mm\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003e240mm\u003c\/strong\u003e version provides additional cutting length and efficiency.\u003c\/p\u003e\n\u003cp\u003eIt is particularly well suited to professional chefs, larger ingredients, higher-volume preparation, and experienced users who prefer the reach and cutting rhythm of a longer chef’s knife.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMahogany Pakkawood Handle — Made for Everyday Work\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is fitted with a \u003cstrong\u003eWestern-style mahogany Pakkawood handle\u003c\/strong\u003e, offering durability and water resistance while retaining the warm appearance of wood.\u003c\/p\u003e\n\u003cp\u003ePakkawood is particularly well suited to a knife intended for regular kitchen use because it provides greater stability against moisture than untreated natural wood.\u003c\/p\u003e\n\u003cp\u003eThe handle is paired with a \u003cstrong\u003estainless-steel bolster\u003c\/strong\u003e, creating a smooth transition between blade and handle while contributing to a secure, comfortable grip.\u003c\/p\u003e\n\u003cp\u003eFor a knife designed to be used rather than merely admired, these details matter.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNot “Too Special to Use” — Special Enough to Use Every Day\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSome high-end Japanese knives deliver extraordinary performance but also demand considerable knowledge and maintenance from their owners.\u003c\/p\u003e\n\u003cp\u003eThat is not where the strength of this Sakai Takayuki VG10 Gyuto lies.\u003c\/p\u003e\n\u003cp\u003eIts appeal comes from the balance it achieves:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSharp Japanese cutting performance.\u003cbr\u003eExcellent edge retention.\u003cbr\u003eThe practicality and corrosion resistance of stainless steel.\u003cbr\u003eThe versatility of Gyuto geometry.\u003cbr\u003eThe durability of a Pakkawood handle.\u003cbr\u003eAnd the distinctive beauty of 33-layer Damascus and Tsuchime finishing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis makes it an excellent choice for someone purchasing a serious Japanese knife for the first time.\u003c\/p\u003e\n\u003cp\u003eIt is equally suitable for someone who appreciates traditional carbon-steel knives but wants a stainless knife that requires less attention during everyday use.\u003c\/p\u003e\n\u003cp\u003eAnd for professional chefs, it offers a practical Japanese Gyuto that can comfortably become part of the daily working rotation.\u003c\/p\u003e\n\u003cp\u003eIt is a knife that does not force you to choose between \u003cstrong\u003e“easy to use” and “worth owning.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOptional Wooden Saya\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003ewooden saya (knife sheath)\u003c\/strong\u003e is available as an option.\u003c\/p\u003e\n\u003cp\u003eFor professional chefs carrying their knives in a knife bag or roll, a saya is more than a traditional accessory.\u003c\/p\u003e\n\u003cp\u003eIt helps protect the cutting edge during transportation and storage while also helping prevent the blade from damaging the inside of a knife bag or other equipment stored alongside it.\u003c\/p\u003e\n\u003cp\u003eIt is equally useful for safe storage at home and gives the knife a more complete Japanese presentation.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhy YAMANI Selects This Knife\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eYAMANI SHODOSHIMA\u003c\/strong\u003e, we do not judge a knife only by how impressive it looks when it is new.\u003c\/p\u003e\n\u003cp\u003eWe consider what happens afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse it. 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Use it again.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA good knife should continue to serve its owner through that cycle for years.\u003c\/p\u003e\n\u003cp\u003eFrom our perspective as specialists involved in knife sharpening and restoration, the Sakai Takayuki VG10 Gyuto offers an especially convincing balance for everyday use.\u003c\/p\u003e\n\u003cp\u003eIt delivers the cutting performance expected from a Japanese knife without making maintenance unnecessarily demanding.\u003c\/p\u003e\n\u003cp\u003eIts Gyuto profile is versatile rather than overly specialized.\u003c\/p\u003e\n\u003cp\u003eIts VG10 core provides a practical combination of sharpness, edge retention, corrosion resistance, and resharpenability.\u003c\/p\u003e\n\u003cp\u003eAnd although it is fundamentally a working tool, the 33-layer Damascus construction and hammered finish provide the craftsmanship and visual character that make owning a Japanese knife something special.\u003c\/p\u003e\n\u003cp\u003eFor someone asking:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“I want to buy my first serious Japanese knife, but I’m not sure where to begin.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ethis is exactly the kind of knife YAMANI can recommend with confidence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn exceptional knife does not have to be difficult to own.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSometimes, one of the best signs of a good knife is simply that you find yourself reaching for it every day.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef’s Knife\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable Blade Lengths:\u003c\/strong\u003e 210mm \/ 240mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG10 Stainless Cutlery Steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e 33-Layer Damascus with Tsuchime (Hammered) Finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e Approx. 60–61 HRC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mahogany Pakkawood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Style:\u003c\/strong\u003e Western-Style Handle with Stainless-Steel Bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-Bevel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Accessory:\u003c\/strong\u003e Wooden Saya (Knife Sheath)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Region:\u003c\/strong\u003e Sakai, Osaka\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"210mm \/ Without Saya","offer_id":46078446534842,"sku":null,"price":160.0,"currency_code":"USD","in_stock":true},{"title":"210mm \/ With Saya","offer_id":46078680105146,"sku":null,"price":195.0,"currency_code":"USD","in_stock":true},{"title":"240mm \/ Without Saya","offer_id":46078446567610,"sku":null,"price":220.0,"currency_code":"USD","in_stock":true},{"title":"240mm \/ With Saya","offer_id":46078680137914,"sku":null,"price":255.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/C895CBCD-3CD9-4FD8-8FFA-99EDB4BAFE50.jpg?v=1782922114"},{"product_id":"inox","title":"Sakai Takayuki 300mm Yanagiba - 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This helps produce clean cut surfaces while minimizing unnecessary damage to the texture of the fish.\u003c\/p\u003e\n\u003cp\u003eFor professional sushi, sashimi, and Japanese cuisine, 300mm offers an excellent balance of reach, control, and efficiency.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAUS-8 Stainless Steel — Practical Performance Where It Matters\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA professional knife does not only need to cut well. It also needs to fit the reality of a working kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAUS-8 is a Japanese stainless cutlery steel valued for its practical balance of sharpness, corrosion resistance, toughness, and ease of sharpening.\u003c\/strong\u003e Rather than pursuing extreme hardness or edge retention at the expense of maintainability, AUS-8 offers characteristics that make sense for a knife intended to be used regularly.\u003c\/p\u003e\n\u003cp\u003eFor a chef, that balance solves several everyday problems.\u003c\/p\u003e\n\u003cp\u003eIts \u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e reduces the constant concern over rust and oxidation associated with traditional carbon steels — particularly useful when working around fish, water, and moisture throughout service.\u003c\/p\u003e\n\u003cp\u003eAt the same time, AUS-8 remains \u003cstrong\u003erelatively straightforward to sharpen\u003c\/strong\u003e, an important advantage for a professional knife. A blade that can be efficiently maintained and brought back to a clean working edge can be more valuable in daily use than a harder steel that is considerably more demanding to sharpen.\u003c\/p\u003e\n\u003cp\u003eIts balanced toughness also makes AUS-8 a practical choice for a long 300mm Yanagiba, where controlled cutting performance and dependable everyday usability matter more than simply chasing the highest possible hardness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe advantage is not one extreme specification. It is balance.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor chefs who want the traditional precision of a single-bevel Yanagiba without making the maintenance demands of highly reactive carbon steel part of every working day, AUS-8 offers a sensible middle ground: \u003cstrong\u003eprofessional cutting performance, easier care, and practical long-term maintainability.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTraditional Single-Bevel Geometry\u003c\/h2\u003e\n\u003cp\u003eDespite its practical stainless-steel construction, this remains fundamentally a \u003cstrong\u003etraditional Japanese Yanagiba\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts single-bevel geometry is designed for precise slicing and controlled cutting, allowing the blade to move cleanly through fish while helping create the smooth, refined surfaces expected in sashimi preparation.\u003c\/p\u003e\n\u003cp\u003eThis combination gives the knife its particular appeal: \u003cstrong\u003etraditional Japanese cutting geometry with modern everyday practicality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eA Working Knife, Not Simply a Showpiece\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThere are more exotic steels and considerably more expensive Yanagiba knives.\u003c\/p\u003e\n\u003cp\u003eBut the most expensive knife is not necessarily the right knife for every chef.\u003c\/p\u003e\n\u003cp\u003eFor someone who needs a dependable 300mm Yanagiba for regular professional use, the balance between \u003cstrong\u003ecutting performance, corrosion resistance, ease of maintenance, and value\u003c\/strong\u003e can be far more important than prestige or specifications alone.\u003c\/p\u003e\n\u003cp\u003eThat is where the Sakai Takayuki INOX series makes sense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is a serious Japanese knife designed to be used.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMade in Sakai, Osaka, Japan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMade in \u003cstrong\u003eSakai, Osaka\u003c\/strong\u003e, one of Japan's most important centers of professional kitchen-knife craftsmanship, this Yanagiba carries the traditional form and functionality of Sakai cutlery into a practical stainless-steel format.\u003c\/p\u003e\n\u003cp\u003eFor chefs who want the precision of a traditional 300mm Yanagiba without making carbon-steel maintenance part of every service, the \u003cstrong\u003eSakai Takayuki INOX AUS-8\u003c\/strong\u003e offers a particularly well-considered balance of \u003cstrong\u003etradition, performance, maintainability, and everyday usability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba \/ Sashimi Slicing Knife\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 300mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e INOX – AUS-8 Stainless Steel\u003cbr\u003e\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e Traditional Single-Bevel\u003cbr\u003e\u003cstrong\u003ePrimary Use:\u003c\/strong\u003e Sashimi and precision fish slicing\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia Wood with Water Buffalo Horn Ferrule\u003cbr\u003e\u003cstrong\u003eMade in:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Without Saya","offer_id":46079018401978,"sku":null,"price":200.0,"currency_code":"USD","in_stock":true},{"title":"With Saya","offer_id":46079018434746,"sku":null,"price":235.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/060ADE21-77E3-4FBB-A381-6959F04493D1.jpg?v=1789032036"},{"product_id":"切付出刃","title":"Sakai Takayuki 180mm Kiritsuke Deba - 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The Character of a Kiritsuke.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt its foundation, this remains a true \u003cstrong\u003e180mm Japanese Deba\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe substantial spine and heel provide the weight and stability required for serious fish preparation, including breaking down whole fish, separating joints, and working around smaller bones.\u003c\/p\u003e\n\u003cp\u003eWhere this knife becomes different is toward the front of the blade.\u003c\/p\u003e\n\u003cp\u003eInstead of the familiar profile of a conventional Deba, it finishes in a distinctive \u003cstrong\u003eKiritsuke-style angular tip\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis gives the knife a noticeably different character and greater precision toward the tip, while preserving the substantial construction that defines a Deba.\u003c\/p\u003e\n\u003cp\u003eFor chefs who already understand and appreciate the traditional Deba, but want something beyond the conventional profile, this is what makes the knife particularly compelling.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhite #2 Steel — A Classic Choice for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe cutting core is made from \u003cstrong\u003eWhite #2 (Shirogami #2) carbon steel\u003c\/strong\u003e, one of the classic steels associated with traditional Japanese professional cutlery.\u003c\/p\u003e\n\u003cp\u003eWhite #2 is valued for its ability to take an exceptionally keen edge and for its clean, responsive feeling on Japanese whetstones.\u003c\/p\u003e\n\u003cp\u003eFor chefs and sharpeners who care not only about initial sharpness, but also about \u003cstrong\u003ehow an edge can be refined, maintained, and brought back over years of professional use\u003c\/strong\u003e, Shirogami #2 remains a highly respected choice.\u003c\/p\u003e\n\u003cp\u003eAs a carbon steel, it is reactive and requires proper drying and maintenance after use. In return, it offers the sharpening response and cutting character for which traditional carbon-steel Japanese knives continue to be valued.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraditional Single-Bevel Geometry\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Kiritsuke Deba features a \u003cstrong\u003etraditional right-handed single-bevel construction\u003c\/strong\u003e, preserving the geometry and control expected from a professional Japanese Deba.\u003c\/p\u003e\n\u003cp\u003eThe substantial heel and body provide the authority needed for fish butchery, while the narrower forward section and angular Kiritsuke-style tip give the blade its distinctive versatility and character.\u003c\/p\u003e\n\u003cp\u003eImportantly, the different sections of a Deba are intended for different types of work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe fine Kiritsuke-style tip should not be used to forcefully chop through hard or thick bones\u003c\/strong\u003e, as excessive lateral force or impact may damage the tip.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraditional Sakai Construction\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is finished with a traditional \u003cstrong\u003emagnolia wood handle and water buffalo horn ferrule\u003c\/strong\u003e, a classic combination widely used on quality Sakai wa-handled knives.\u003c\/p\u003e\n\u003cp\u003eRather than being decorative for its own sake, the simple traditional handle keeps the focus where it belongs — on balance, control, and the blade itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMade in Sakai, Osaka, Japan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMade in \u003cstrong\u003eSakai, Osaka\u003c\/strong\u003e, this knife draws upon the specialist craftsmanship that has defined Sakai cutlery for generations.\u003c\/p\u003e\n\u003cp\u003eThere are many traditional Deba knives.\u003c\/p\u003e\n\u003cp\u003eThere are far fewer that retain the fundamental character of a professional Deba while presenting it in such a distinctive form.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the chef who appreciates what a traditional Deba can do, but is looking for something beyond the conventional profile, the Sakai Takayuki 180mm Kiritsuke Deba offers a compelling alternative — White #2 carbon steel, traditional single-bevel geometry, and an unmistakable Kiritsuke-style profile in one serious professional tool.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Kiritsuke Deba\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 180mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2 Carbon Steel\u003cbr\u003e\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional Single-Bevel\u003cbr\u003e\u003cstrong\u003eHandedness:\u003c\/strong\u003e Right-Handed\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia Wood with Water Buffalo Horn Ferrule\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Without Saya","offer_id":46079514443962,"sku":null,"price":310.0,"currency_code":"USD","in_stock":true},{"title":"With Saya","offer_id":46079514476730,"sku":null,"price":350.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/21DE875F-14D8-4EE5-82DD-3A96990CB921.jpg?v=1782955115"},{"product_id":"柳刃","title":"Sakai Takayuki 300mm Yanagiba Chef Series - Silver #3 (Gingami #3 \/ Ginsan)","description":"\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProfessional Yanagiba Performance — Without the Constant Maintenance of Traditional Carbon Steel\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eFor a professional chef, a Yanagiba is not simply a long knife. 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To this day, he remains my greatest mentor in the world of Sakai knives and one of the craftsmen I respect most deeply.\u003c\/p\u003e\n\u003cp\u003eOver a lifetime spanning seven decades, Shotaro Nomura has become known for his precise blade geometry, flawless kasumi work, and his unparalleled ability to reveal the true character of Honyaki steel.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eThe tang (Nakago) of the knife\u003c\/span\u003e bears individual stamps of Genkai Masakuni (Yoneo Muko) and Shotaro Nomura. These artisans marks prove its authenticity and are concealed inside the handle once the knife is completed.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46571468325050,"sku":null,"price":2300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/IMG_5844.jpg?v=1788751732"},{"product_id":"genkai-masakuni-shotaro-nomura-collaboration-art-work","title":"Genkai Masakuni \/ Shotaro Nomura Collaboration Art Work, 330mm Yanagiba, Mizu-Honyaki, White #2 (Shirogami #2) Steel","description":"\u003cp\u003e\u003cem\u003eGENKAI MASAKUNI\u003c\/em\u003e (Yoneo Muko): Blacksmith\u003cbr\u003e\u003cem\u003eSHOTARO NOMURA\u003c\/em\u003e: Shaper\/ Sharpener\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThese knives are directly from the workshops of these legendary Japanese knife artisans. 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A true museum\/historical piece of authentic Japanese knife history.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA remarkably rare masterpiece has been completed - 330mm Honyaki (本焼) Sakimaru Takohiki knife forged from the remaining stock steel of Genkai Masakuni (Yoneo Muko), the pioneer who perfected modern Mizu-Honyaki (水本焼: water-quenching) knife making method. Genkai Masakuni (Yoneo Muko), a legendary bladesmith deeply revered for his uncompromising artistry and for elevating Mizu-Honyaki to its contemporary form, passed away on September 25th 2025 at the age of 85…\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRenowned for his exceptionally pure steelwork and his mastery of traditional water-quenching, he is remembered as a craftsman whose influence shaped an entire generation of Japanese Mizu-Honyaki knife makers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis exceptional blade was finished and given its edge in Sakai, Osaka — the birthplace of traditional Japanese cutlery — by Shotaro Nomura, an 86-year-old master sharpener, one of the last remaining artisans preserving the old-world methods of Sakai, and my personal mentor in Japanese knife sharpening. \u003c\/span\u003eOver the years, he has generously shared with me a wealth of knowledge — not only sharpening techniques, but also the history and traditions of Sakai knives, practical wisdom, and countless insights gained through a lifetime of craftsmanship. To this day, he remains my greatest mentor in the world of Sakai knives and one of the craftsmen I respect most deeply.\u003c\/p\u003e\n\u003cp\u003eOver a lifetime spanning seven decades, Shotaro Nomura has become known for his precise blade geometry, flawless kasumi work, and his unparalleled ability to reveal the true character of Honyaki steel.\u003c\/p\u003e\n\u003cp\u003eFor a craftsman of such standing to personally inscribe his full name and title — \"Certified Traditional Craftsman Shotaro Nomura\" — onto this exceptional Honyaki blade by Genkai Masakuni adds another important chapter to its provenance, making this knife a truly exceptional piece of Sakai knife-making history.\u003c\/p\u003e\n\u003cp\u003eHis inscription brings together the names and craftsmanship of two remarkable artisans of Sakai in a single blade — Genkai Masakuni, who forged the Honyaki blade, and Shotaro Nomura, who completed and sharpened it — giving this knife a provenance that can never be reproduced.\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46571590156474,"sku":null,"price":2300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/2176FEB2-C919-4362-A73E-95AFCB3048D1.jpg?v=1788766228"},{"product_id":"suisin-knives","title":"Suisin Knives - UAE \u0026 GCC","description":"\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLooking for SUISIN Knives in the UAE or GCC?\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eFinding the right Japanese knife outside Japan is not always as simple as choosing from what happens to be listed online.\u003c\/p\u003e\n\u003cp\u003eYou may already know the knife you want. You may be searching for a particular blade length, steel, profile, or a knife for a specific professional purpose — yet the model you are looking for may not be readily available in your region.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThat is where YAMANI SHODOSHIMA can help.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYAMANI SHODOSHIMA works directly with \u003cstrong\u003eSUISIN, one of Sakai’s respected Japanese knife brands\u003c\/strong\u003e, to make selected SUISIN knives available primarily to customers in the \u003cstrong\u003eUAE and across the GCC region\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOur online selection represents only part of what may be available.\u003c\/p\u003e\n\u003cp\u003eIf you cannot find the SUISIN knife you are looking for on this page, please contact us. Depending on the model and availability, we may be able to assist with other blade lengths, steels, profiles, or SUISIN knives not currently presented online.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOutside the UAE or GCC?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur SUISIN service is primarily intended for customers in the UAE and GCC region. However,\u003cstrong\u003e \u003c\/strong\u003ecustomers from other countries are also welcome to contact us with individual enquiries.\u003c\/p\u003e\n\u003cp\u003eDepending on the destination, product, and availability, we may be able to assist with your request. Please contact us before ordering so that we can confirm the available options for your location.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore Than Simply Finding a Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChoosing a Japanese knife should not be based on specifications alone.\u003c\/p\u003e\n\u003cp\u003eWith our background in \u003cstrong\u003eJapanese knife sharpening, restoration, and maintenance\u003c\/strong\u003e, YAMANI can help you consider how a knife will actually perform, how it will be maintained over time, and whether it is genuinely suited to the way you work.\u003c\/p\u003e\n\u003cp\u003eSo if you already have a particular SUISIN knife in mind — or simply need help deciding which model is right for you — \u003cstrong\u003eyou do not need to wait for it to appear online.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eContact YAMANI SHODOSHIMA and tell us what you are looking for.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/yamani1913.myshopify.com\/pages\/personal-order-sourcing\" rel=\"noopener\" style=\"color: rgb(43, 0, 255);\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e▶ SUISIN Knife Inquiries \u0026amp; Orders\u003c\/em\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46578943328442,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/IMG_3848.jpg?v=1788790515"},{"product_id":"sakimaru","title":"【Made to Order】Shotaro Nomura 270mm Left-Handed Sakimaru Takohiki - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e【Made to Order \/ Request Order】\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eA Traditional Sakai Sashimi Knife, Made for the Left Hand\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eA true left-handed traditional Japanese knife is more than a conventional knife with the handle changed or the edge sharpened differently.\u003c\/p\u003e\n\u003cp\u003eWith a single-bevel knife, the geometry of the blade itself must be created for the intended hand.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm Left-Handed Sakimaru Takohiki\u003c\/strong\u003e is built accordingly, with its single-bevel construction, ura, blade geometry, and sharpening configured specifically for left-handed use.\u003c\/p\u003e\n\u003cp\u003eFor chefs who have had to adapt to right-handed Japanese knives, this distinction is fundamental.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSakimaru Takohiki — Elegance in a Traditional Sashimi Knife\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Takohiki is a traditional single-bevel sashimi knife historically associated particularly with the Kanto region of Japan.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakimaru\u003c\/strong\u003e form gives the blade its distinctive rounded, sword-inspired profile at the tip, creating a graceful silhouette that sets it apart from the more familiar pointed Yanagiba.\u003c\/p\u003e\n\u003cp\u003eIts long, narrow blade is designed for controlled slicing through fish with a smooth drawing motion, helping create clean, refined cuts while minimizing unnecessary damage to the delicate flesh.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e270mm\u003c\/strong\u003e, this knife offers a practical balance between the long slicing stroke expected from a professional sashimi knife and maneuverability in the kitchen.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSharpened and Finished by Traditional Craftsman Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is sharpened and finished by \u003cstrong\u003eShotaro Nomura, a nationally recognized Traditional Craftsman of Sakai\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn traditional Sakai knife making, sharpening is not simply the final act of making an edge sharp.\u003c\/p\u003e\n\u003cp\u003eThe sharpener establishes and refines the blade geometry — the bevel, thickness, taper, ura, and overall balance that determine how the knife actually performs in the hand.\u003c\/p\u003e\n\u003cp\u003eA fine steel alone does not make a fine Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe ability to translate the potential of that steel into geometry, balance, and cutting performance is where the skill of the sharpener becomes visible.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an essential part of what distinguishes Nomura's work.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhite #2 — A Classic Carbon Steel for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe cutting core is made from \u003cstrong\u003eWhite #2 (Shirogami #2)\u003c\/strong\u003e, one of the classic carbon steels associated with traditional Japanese cutlery.\u003c\/p\u003e\n\u003cp\u003eIts relatively simple, high-purity composition allows it to take an exceptionally fine edge when properly heat-treated and sharpened.\u003c\/p\u003e\n\u003cp\u003eIt also responds beautifully to whetstones, making it particularly well suited to traditional single-bevel knives whose performance is maintained through careful sharpening over many years.\u003c\/p\u003e\n\u003cp\u003eWhite #2 is carbon steel rather than stainless steel and therefore requires appropriate care. The blade should be cleaned and thoroughly dried after use to help prevent corrosion.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eTraditional Kasumi Finish\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is completed with a traditional \u003cstrong\u003eKasumi finish\u003c\/strong\u003e, creating the subtle visual contrast between the hard cutting steel and softer cladding characteristic of traditional Japanese knives.\u003c\/p\u003e\n\u003cp\u003eRather than relying on decorative excess, the Kasumi finish allows the blade's geometry, materials, and craftsmanship to remain at the center of the knife's character.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya by Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is accompanied by a wooden saya bearing \u003cstrong\u003eShotaro Nomura's handwritten signature\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe saya protects the blade during storage and transport, but in this case it also creates a direct connection between the finished knife and the craftsman responsible for its sharpening and final form.\u003c\/p\u003e\n\u003cp\u003eFor a knife of this character, that signed saya makes the piece particularly distinctive.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eA Rare Combination\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA traditional \u003cstrong\u003eleft-handed Sakimaru Takohiki\u003c\/strong\u003e, sharpened and finished in Sakai by Shotaro Nomura, combines several qualities that are not commonly encountered together:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeft-handed single-bevel geometry.\u003cbr\u003eSakimaru Takohiki form.\u003cbr\u003eWhite #2 carbon steel.\u003cbr\u003eTraditional Kasumi finish.\u003cbr\u003eShotaro Nomura's sharpening and finishing.\u003cbr\u003eAnd a saya personally signed by the craftsman.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor the chef seeking a traditional Japanese sashimi knife made properly for the left hand, this is not simply a left-handed version of a standard knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is a knife built around the requirements of the left-handed user from its geometry onward.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener \/ Finisher:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 270mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Left-handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya with Shotaro Nomura's handwritten signature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Request Order \/ Made to Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\" style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003eImportant Notice — Request Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eThis is primarily a Request Order \/ Made-to-Order item. Unless the product is specifically marked “In Stock,” production, sharpening, and finishing begin after your order is confirmed.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eBecause the knife involves specialist craftsmanship, lead times may vary depending on the craftsman's production schedule and availability. Please contact YAMANI SHODOSHIMA before ordering if you would like to confirm the current estimated lead time.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46592863436986,"sku":null,"price":580.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/B7B4FE65-88F2-4BF0-98AF-6CD2F05E5652.jpg?v=1788921171"},{"product_id":"yanagiba-1","title":"【Made to Order】Shotaro Nomura Yanagiba - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eThe Traditional Slicing Knife of Japanese Cuisine\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Yanagiba is one of the essential single-bevel knives of traditional Japanese cuisine, developed for the precise slicing of raw fish for \u003cstrong\u003esashimi and sushi\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts long, slender blade is designed to make a clean slice in a single, controlled pulling motion. Rather than sawing back and forth through delicate fish, the length of the blade allows the chef to draw smoothly through the ingredient, helping preserve its surface, texture, and presentation.\u003c\/p\u003e\n\u003cp\u003eFor chefs pursuing authentic Japanese knife technique, the Yanagiba is not simply a long slicing knife. Its \u003cstrong\u003esingle-bevel geometry, ura, blade thickness, taper, and overall balance\u003c\/strong\u003e work together to create the distinctive cutting characteristics of a traditional Japanese knife.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSharpened and Finished by Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is sharpened and finished by \u003cstrong\u003eShotaro Nomura, a nationally recognized Traditional Craftsman of Sakai\u003c\/strong\u003e, whose career has been devoted to the demanding geometry of traditional single-bevel Japanese knives.\u003c\/p\u003e\n\u003cp\u003eIn Sakai craftsmanship, sharpening is far more than creating a sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe sharpener shapes the blade itself — refining the bevel, thickness, taper, ura, and overall geometry that determine how the knife enters and moves through food.\u003c\/p\u003e\n\u003cp\u003eThis is where the experience of a master sharpener becomes particularly important.\u003c\/p\u003e\n\u003cp\u003eA knife may be made from excellent steel, but its true character is ultimately revealed through its geometry and final sharpening.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhite #2 — A Classic Carbon Steel for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe cutting core is \u003cstrong\u003eWhite #2 (Shirogami #2)\u003c\/strong\u003e, one of the classic high-carbon steels associated with traditional Japanese kitchen knives.\u003c\/p\u003e\n\u003cp\u003eIts relatively simple, highly refined composition allows a skilled sharpener to create an exceptionally keen and responsive edge.\u003c\/p\u003e\n\u003cp\u003eWhite #2 is especially appreciated by chefs and sharpeners for its interaction with whetstones, ease of sharpening, and ability to take a fine edge — qualities particularly well suited to a Yanagiba, where the quality of the cut is paramount.\u003c\/p\u003e\n\u003cp\u003eAs White #2 is a carbon steel rather than stainless steel, proper care is required. The blade should be cleaned and thoroughly dried after use to help prevent corrosion.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eTraditional Kasumi Finish\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is completed with a traditional \u003cstrong\u003eKasumi finish\u003c\/strong\u003e, creating the subtle contrast between the steel and softer cladding characteristic of fine traditional Japanese knives.\u003c\/p\u003e\n\u003cp\u003eRather than relying on excessive decoration, the understated Kasumi surface allows the blade geometry and craftsmanship itself to remain the focus.\u003c\/p\u003e\n\u003cp\u003eIt is an aesthetic closely connected to the working traditions of Sakai cutlery.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eAvailable in Multiple Blade Lengths\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis Yanagiba is available in several blade lengths, allowing the chef to select a size appropriate to their working environment, ingredients, and preferred cutting style.\u003c\/p\u003e\n\u003cp\u003eLonger Yanagiba provide greater drawing distance for large pieces of fish and longer uninterrupted slicing strokes, while shorter sizes offer easier handling in more compact working environments.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya by Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eEach knife is accompanied by a wooden \u003cstrong\u003esaya bearing Shotaro Nomura’s handwritten signature\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than simply protecting the blade during storage and transport, the signed saya creates a direct connection between the finished knife and the craftsman responsible for its sharpening and final form.\u003c\/p\u003e\n\u003cp\u003eIt is a distinctive detail that makes each knife more personal and special.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFor Chefs Who Understand That Sharpness Is Only the Beginning\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA Yanagiba can be made sharp.\u003c\/p\u003e\n\u003cp\u003eBut a truly refined Yanagiba must also have the geometry, balance, ura, bevel, and finish required to allow that sharpness to perform as intended.\u003c\/p\u003e\n\u003cp\u003eThis is why YAMANI looks beyond steel specifications alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhite #2 steel, traditional single-bevel construction, Kasumi finishing, and the sharpening expertise of Shotaro Nomura come together in a Yanagiba created for chefs who value the deeper principles of traditional Japanese cutlery.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpener \/ Finisher:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional single bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya with Shotaro Nomura’s handwritten signature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Request Order \/ Made to Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"240","offer_id":46610918572218,"sku":null,"price":270.0,"currency_code":"USD","in_stock":true},{"title":"270","offer_id":46610918604986,"sku":null,"price":340.0,"currency_code":"USD","in_stock":true},{"title":"330","offer_id":46610918637754,"sku":null,"price":450.0,"currency_code":"USD","in_stock":true},{"title":"360","offer_id":46610918670522,"sku":null,"price":530.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/F937C6EC-50BC-4FEB-8079-1C84B5E5FB39.jpg?v=1788921279"},{"product_id":"aideba","title":"【Made to Order】Shotaro Nomura 210mm Mioroshi Deba - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eMore Refined Than a Deba. More Substantial Than a Yanagiba.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eMioroshi Deba\u003c\/strong\u003e is one of the more specialized forms of traditional Japanese fish knives — created for chefs who want greater versatility when working with whole fish.\u003c\/p\u003e\n\u003cp\u003eFinished by \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e, a nationally recognized Traditional Craftsman of Sakai, this 210mm Mioroshi Deba combines the strength and authority of a traditional Deba with a longer, slimmer, and more refined blade profile.\u003c\/p\u003e\n\u003cp\u003eCompared with a standard Deba, the Mioroshi Deba is generally \u003cstrong\u003elonger, narrower, and thinner\u003c\/strong\u003e, allowing the chef to move more naturally from breaking down a whole fish to more precise filleting and portioning work with a single knife.\u003c\/p\u003e\n\u003cp\u003eFor chefs unfamiliar with this traditional Japanese form, it can be understood as occupying a distinctive position \u003cstrong\u003ebetween the robust Deba and the long, slender Yanagiba\u003c\/strong\u003e — while remaining a specialized knife with its own geometry and purpose.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eWhite #2 — A Classic Steel for Traditional Japanese Knives\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade uses \u003cstrong\u003eWhite #2 (Shirogami #2)\u003c\/strong\u003e, one of the classic high-carbon steels associated with traditional Japanese cutlery.\u003c\/p\u003e\n\u003cp\u003eIts relatively simple, highly refined composition allows a skilled sharpener to create an exceptionally fine and precise edge.\u003c\/p\u003e\n\u003cp\u003eFor chefs who value traditional sharpening characteristics, responsiveness on whetstones, and the pure cutting feel associated with carbon steel, White #2 remains an important choice.\u003c\/p\u003e\n\u003cp\u003eAs a carbon steel, however, \u003cstrong\u003eShirogami #2 requires proper care\u003c\/strong\u003e. The blade should be kept clean and dry after use to help prevent rust and unwanted corrosion.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eThe Geometry Is Where the Craftsman Matters\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA traditional single-bevel Japanese knife should not be judged by sharpness alone.\u003c\/p\u003e\n\u003cp\u003eThe relationship between the cutting bevel, \u003cem\u003eura\u003c\/em\u003e, blade thickness, taper, and overall geometry determines how the knife actually moves through food and how it will respond to sharpening over years of professional use.\u003c\/p\u003e\n\u003cp\u003eThis is where the work of \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e becomes especially important.\u003c\/p\u003e\n\u003cp\u003eWith decades of experience in traditional single-bevel Sakai knives, Nomura carefully sharpens and finishes the blade, bringing its geometry to its final working form.\u003c\/p\u003e\n\u003cp\u003eThe understated \u003cstrong\u003eKasumi finish\u003c\/strong\u003e complements that philosophy — refined and traditional, without distracting from the form and craftsmanship of the blade itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003e210mm — A Practical Professional Size\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003e210mm\u003c\/strong\u003e, this Mioroshi Deba offers a useful balance between the strength required for fish preparation and the additional length that distinguishes the Mioroshi form from a conventional Deba.\u003c\/p\u003e\n\u003cp\u003eIt is a serious working knife intended for chefs who regularly prepare whole fish and appreciate the efficiency of a more specialized traditional Japanese blade.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya — A Personal Connection to the Craftsman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is supplied with a wooden saya \u003cstrong\u003epersonally signed by Shotaro Nomura\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than simply a protective cover, the signed saya connects the finished knife directly with the craftsman responsible for its sharpening and final form, adding a distinctive identity to the piece.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFor Chefs Who Understand That One Deba Does Not Fit Every Job\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eTraditional Japanese cuisine developed specialized knives because different stages of preparation demand different blade characteristics.\u003c\/p\u003e\n\u003cp\u003eThe Mioroshi Deba reflects that philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger and more refined than a conventional Deba, yet more substantial than a Yanagiba, it offers experienced chefs a distinctive balance of strength, control, and versatility when working with fish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCombined with \u003cstrong\u003eWhite #2 steel, traditional single-bevel construction, Kasumi finishing, and Shotaro Nomura’s sharpening expertise\u003c\/strong\u003e, this is a knife made for chefs who value the deeper logic behind traditional Japanese knife design.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening \u0026amp; Finishing:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Mioroshi Deba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 (Shirogami #2)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional Single-Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya personally signed by Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Made to Order \/ Request Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46592878444730,"sku":null,"price":390.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/1F3E2D3A-9CF7-4A97-8708-20D6057D3039.jpg?v=1788921437"},{"product_id":"kiritsuke","title":"【Made to Order】Shotaro Nomura Curved Kiritsuke Yanagiba - Silver #3 (Gingami #3 \/ Ginsan) Kasumi Finish with Signed Saya","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\n\u003c\/h3\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eA Distinctive Expression of the Traditional Yanagiba\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis is not simply another Yanagiba.\u003c\/p\u003e\n\u003cp\u003eFinished by \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e, a nationally recognized Traditional Craftsman of Sakai, this \u003cstrong\u003eCurved Kiritsuke Yanagiba\u003c\/strong\u003e combines the precision of a traditional single-bevel sashimi knife with a distinctive curved profile and Kiritsuke-style tip.\u003c\/p\u003e\n\u003cp\u003eThe long blade is designed for the clean, controlled draw cuts essential to sashimi and refined Japanese cuisine. Its pronounced curvature creates an \u003cstrong\u003eelegant yet powerful silhouette\u003c\/strong\u003e, clearly distinguishing it from a conventional straight-profile Yanagiba, while the sharply defined Kiritsuke-style tip further emphasizes the knife’s distinctive character and presence.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSilver #3 — Tradition with Practicality\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is made from \u003cstrong\u003eSilver #3 (Gingami #3 \/ Ginsan)\u003c\/strong\u003e, a highly regarded Japanese stainless steel.\u003c\/p\u003e\n\u003cp\u003eFor professional chefs who appreciate the geometry and cutting character of a traditional Japanese single-bevel knife but prefer easier maintenance than carbon steel, Ginsan offers an excellent balance.\u003c\/p\u003e\n\u003cp\u003eIt allows for a fine, precise edge and excellent cutting performance while providing significantly greater resistance to rust and discoloration — an important advantage for a knife used regularly in a demanding professional kitchen.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFinished by the Hands of Shotaro Nomura\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eIn a traditional Sakai knife, sharpening is far more than simply creating a sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe sharpener establishes the blade’s final geometry — including the bevel, \u003cem\u003eura\u003c\/em\u003e, thickness, balance, and overall cutting character — all of which influence how the knife ultimately performs.\u003c\/p\u003e\n\u003cp\u003eWith decades of experience in traditional single-bevel knives, \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e brings each blade to its final form through careful sharpening and finishing.\u003c\/p\u003e\n\u003cp\u003eThe restrained \u003cstrong\u003eKasumi finish\u003c\/strong\u003e reflects the understated aesthetic of traditional Sakai cutlery, allowing the craftsmanship and form of the blade itself to remain the focus.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSigned Saya — A Personal Connection to the Craftsman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eEach knife is accompanied by a wooden saya \u003cstrong\u003epersonally signed by Shotaro Nomura\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eMore than simply a protective cover, the signed saya creates a direct connection between the finished knife and the craftsman responsible for its sharpening and final form — giving each piece an individual character beyond that of an ordinary production knife.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eFor Chefs Looking Beyond the Ordinary Yanagiba\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Yanagiba itself is one of the defining tools of traditional Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003eBuilt upon that traditional single-bevel foundation, this knife brings together a \u003cstrong\u003edistinctive curved profile, Kiritsuke-style tip, practical Ginsan stainless steel, and the sharpening and finishing work of Shotaro Nomura\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIt is available in \u003cstrong\u003efour blade lengths — 300mm, 330mm, 360mm, and 390mm\u003c\/strong\u003e — allowing chefs to select the size that best suits their working style and personal preference.\u003c\/p\u003e\n\u003cp\u003eThe result is a knife with both professional purpose and unmistakable character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot simply a knife for slicing sashimi, but a distinctive expression of Sakai craftsmanship for chefs who understand the value of a truly refined Japanese blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening \u0026amp; Finishing:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Curved Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailable Sizes:\u003c\/strong\u003e 300mm \/ 330mm \/ 360mm \/ 390mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e Silver #3 (Gingami #3 \/ Ginsan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional Single-Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Wooden saya personally signed by Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Made to Order \/ Request Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"300","offer_id":46610706727098,"sku":null,"price":640.0,"currency_code":"USD","in_stock":true},{"title":"330","offer_id":46610706759866,"sku":null,"price":720.0,"currency_code":"USD","in_stock":true},{"title":"360","offer_id":46610706792634,"sku":null,"price":890.0,"currency_code":"USD","in_stock":true},{"title":"390","offer_id":46610706825402,"sku":null,"price":1200.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/6D794D88-A851-480D-BB41-0DA6122901D7.jpg?v=1789000602"},{"product_id":"usuba","title":"【Made to Order】Shotaro Nomura 210mm Usuba - White #2 (Shirogami #2) Kasumi Finish with Signed Saya","description":"\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003e\u003cem\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: rgb(43, 0, 255); text-decoration: underline;\"\u003e\u003cstrong\u003e【Made to Order \/ Request Order】\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cstrong\u003eThis knife is made to order after your request is confirmed. It is not a regular ready-stock item. Each piece is prepared individually upon order.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNot simply a Japanese vegetable knife, but a traditional tool of professional Japanese cuisine.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis 210mm Usuba is finished by \u003cstrong\u003eShotaro Nomura\u003c\/strong\u003e, a highly respected Sakai sharpener specializing in traditional single-bevel Japanese knives.\u003c\/p\u003e\n\u003cp\u003eCrafted from \u003cstrong\u003eWhite #2 (Shirogami #2) carbon steel\u003c\/strong\u003e and finished in the traditional \u003cstrong\u003eKasumi style\u003c\/strong\u003e, its wide, single-bevel geometry provides the control and precision required for refined vegetable preparation in Japanese cuisine.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eUsuba or Nakiri — What Is the Difference?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eOutside Japan, \u003cem\u003eUsuba\u003c\/em\u003e and \u003cem\u003eNakiri\u003c\/em\u003e are sometimes grouped together simply as “Japanese vegetable knives.” Their origins and intended roles, however, are quite different.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNakiri\u003c\/strong\u003e developed primarily as a practical, double-bevel vegetable knife for everyday household cooking. The \u003cstrong\u003eUsuba\u003c\/strong\u003e, by contrast, belongs to the professional tradition of Japanese cuisine. Its single-bevel construction and distinctive geometry were developed for the precise vegetable work required by Japanese chefs.\u003c\/p\u003e\n\u003cp\u003eTechniques such as \u003cstrong\u003ekatsuramuki\u003c\/strong\u003e (continuous rotary peeling), extremely fine slicing, and delicate decorative vegetable work demand a degree of control that explains why the Usuba became an important specialist tool in traditional Japanese kitchens.\u003c\/p\u003e\n\u003cp\u003eFor anyone seeking to go beyond the familiar Nakiri and experience the vegetable knife associated with \u003cstrong\u003etraditional professional Japanese cuisine\u003c\/strong\u003e, the Usuba represents a very different level of specialization.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eA Signed Saya — A Personal Detail from the Craftsman\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eWhat makes this knife even more distinctive is its \u003cstrong\u003esaya personally signed by Shotaro Nomura\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRather than being merely an accessory, the signed saya gives the knife a direct connection to the craftsman responsible for its finishing — a rare detail that adds significance whether the knife is acquired for professional use or as part of a serious collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA knife should not be chosen by specifications alone. The difference is found in its geometry, its finish, and the hands behind it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCraftsman:\u003c\/strong\u003e Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Usuba\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 210mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e White #2 \/ Shirogami #2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Kasumi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConstruction:\u003c\/strong\u003e Traditional single-bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaya:\u003c\/strong\u003e Included, personally signed by Shotaro Nomura\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrder Type:\u003c\/strong\u003e Made to Order \/ Request Order\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTraditional Sakai craftsmanship for the precise vegetable work at the heart of Japanese cuisine.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline; color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eImportant — Made to Order\u003c\/strong\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003e\u003cstrong\u003eThis is a Request Order \/ Made-to-Order item. The knife is prepared after your order is confirmed and is not normally held as ready stock. As each knife is individually prepared, appearance and other subtle details may vary slightly from the example shown. Please contact us before ordering if you have any questions regarding specifications or availability.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Default Title","offer_id":46592910655674,"sku":null,"price":430.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/3DD08790-D5C2-4387-A3A0-296C1CA9D751.png?v=1788922629"},{"product_id":"goh-umanosuke-yoshihiro-210mm-aogami-super-sanmai-gyuto","title":"Goh Umanosuke Yoshihiro 210mm Aogami Super Sanmai Gyuto","description":"\u003cp\u003e\u003cspan\u003eA fine Gyuto is not defined by steel alone. What matters is how that steel is shaped, sharpened, fitted, and ultimately brought together as a complete knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Gyuto features Aogami Super (Blue Super) carbon steel in a traditional 3-layer construction, paired with a white octagonal handle. Designed for professional and serious home use, it offers an excellent balance of cutting performance, versatility, and control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Character of the Gyuto\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Gyuto is one of the most versatile forms of Japanese kitchen knives, suitable for everything from slicing and chopping to more precise preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is carefully shaped to move smoothly and steadily through food. Its geometry is not simply about appearance — it plays an important role in both cutting performance and the overall handling of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super — High-Performance Carbon Steel\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is one of Japan’s highly regarded carbon steels, prized for its ability to take an exceptionally fine edge and maintain it through use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is particularly appreciated by chefs who sharpen and maintain their own knives, as the steel responds well to careful sharpening and can be refined to a very keen edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs with other carbon steels, proper care is important. Keeping the blade clean and dry after use will help prevent rust and preserve its performance over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTraditional 3-Layer Construction \u0026amp; White Octagonal Handle\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade uses a traditional 3-layer construction, with Aogami Super as the core cutting steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is fitted with a traditional white octagonal handle. Its octagonal shape provides a secure grip and clear orientation in the hand, allowing for stable control.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe fitting of the handle and the balance between blade and handle are considered as part of the knife as a complete tool, rather than simply as separate components.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA good Gyuto should not simply be sharp.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts steel, geometry, edge, balance, and handling should work together as one complete tool.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat is the quality YAMANI SHODOSHIMA looks for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSpecifications\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlade Type:\u003c\/span\u003e\u003cspan\u003e Gyuto \/ Double Bevel\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eBlade Length:\u003c\/span\u003e\u003cspan\u003e 210mm\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eSteel:\u003c\/span\u003e\u003cspan\u003e Aogami Super (Blue Super)\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eConstruction:\u003c\/span\u003e\u003cspan\u003e 3-Layer \/ Sanmai\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eHandle:\u003c\/span\u003e\u003cspan\u003e White Octagonal Handle\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003cspan\u003e Japan\u003c\/span\u003e\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"180","offer_id":50659623338170,"sku":null,"price":230.0,"currency_code":"USD","in_stock":true},{"title":"210","offer_id":50659650633914,"sku":null,"price":250.0,"currency_code":"USD","in_stock":true},{"title":"240","offer_id":50659623370938,"sku":null,"price":280.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/59B22E3C-75EB-4AFC-BFBC-DF0EB8DFD19A.jpg?v=1791261175"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/collections\/41DE9CE1-AB25-45F2-94E9-9CA48AB49792.jpg?v=1788446537","url":"https:\/\/yamani-shodoshima.com\/collections\/all-japanese-knives.oembed","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}