Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYA
$2,049.95
Masamoto Sohonten Honyaki (HS, White 2) Yanagiba 330 mm with SAYA, single-bevel sashimi knife
This yanagiba is a single-bevel sashimi knife for slicing raw fish in one clean pull. The blade is a practical everyday length. Forged by Masamoto Sohonten Honyaki (HS,, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The forged carbon steel takes a keen edge and gains character with use.
Masamoto Sohonten Honyaki (HS, yanagiba specifications
| Maker | Masamoto Sohonten Honyaki (HS, |
|---|---|
| Knife type | Yanagiba (single-bevel sashimi knife) |
| Blade length | 330 mm |
| Steel | White #2 (Shirogami) carbon steel |
| Bevel | Single bevel |
| Best for | Slicing raw fish for sashimi |
Care and everyday use
It is at its best for slicing raw fish for sashimi. This is a carbon-steel blade, which takes an exceptionally keen edge but reacts with food and water. Hand wash and dry it immediately after use, wipe on a light coat of oil before storage, and expect a natural patina to form over time. Keep it off bone and frozen food, and sharpen on a whetstone to bring the edge back.
Buy this yanagiba at Knives and Stones
This yanagiba ships fast across the United States at $2049.95, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese yanagiba knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Daniel R.
Great yanagiba. Took a light touch-up on the stones to get it exactly how I like it, then flawless.
by Andrew P.
Scary sharp out of the box. Glides through onions and tomatoes with zero effort.
by Paul M.
Feels fantastic in the hand and the blade looks even better in person.
by Lucas M.
The White #2 takes a wicked edge. Fit and finish are excellent for the price.