Masamoto-sohonten Gyoku-Sei-Ko Layered Hongasumi knives (Yanagi-knife)


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Style; Yanagi-knife
Steel Type: Blue Steel #2
HRc: 62-63
Bevel: Single Edged
Saya cover: Magnolia wood
Handle: Magnolia wood
Bolster Material: Water Buffalo Horn
※Unfortunately you cannot choose the color of the bolster (Usually comes with black bolster).

Product Description
These are layered with precision and forged with a combination of blue carbon steel #2 and soft iron steel, which creates beautiful layers of mottled pattern. Blue carbon steel #2, which is created by mixing chromium and tungsten with white carbon steel, has a longer edge retention than white carbon steel #2. Hongasumi knives are highly rated by professionals and are recommended for advanced users of Japanese traditional knives.

Yanagi Blade Length

240mm, 240mm with saya-cover add $28, 270mm, 270mm with saya-cover add $32, 300mm, 300mm with saya-cover add $36

Japanese Style Knives


A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke.
Slim blade in the shape of a willow leaf or Katana (sword).
Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).


The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in Kanto (Tokyo) region.


The Usuba has a thin & straight blade for clean cutting on the chopping board;
paper-thin slices are no problem, even with ripe tomatoes.


Deba are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. Its thickness, and obtuse angle on the back of the heel allows the user to cut off the heads of fish without damaging the body. The rest of the blade is then used to ride against the fish bones, separating the fillet.


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