The sakimaru yanagiba is a traditional Japanese slicing knife distinguished by its elegant, curved tip and long, single-bevel blade, designed specifically for precision tasks like slicing sashimi and sushi. The sakimaru shape combines the pointed, katana like profile of a tanto with the sweeping length of a yanagiba, offering enhanced control and cleaner cuts through delicate proteins. Its pronounced tip allows for intricate, detailed work, while the long blade ensures smooth, uninterrupted strokes that preserve the integrity and texture of raw fish. Favoured by sushi chefs for its beauty and surgical accuracy, the sakimaru yanagiba is both a functional tool and a statement of refined craftsmanship.

The Shirasagi White 2 steel range showcases the timeless elegance and performance of traditional Japanese craftsmanship with a modern edge. Featuring White 2 carbon steel at the core known for its superb hardness and ability to take an ultra sharp edge each blade offers extraordinarily clean, effortless cuts and sharpness that appeals to purists. These knives are clad in a subtly patterned stainless steel layer inspired by the graceful simplicity of the “Shirasagi” heron, providing gentle corrosion resistance while allowing the White 2 core to shine through both functionally and visually. Ideal for chefs and culinary enthusiasts who value traditional aesthetics, razor sharp performance, and the nuanced maintenance ritual that carbon steel demands, the Hatsukokoro Shirasagi White 2 line beautifully bridges heritage and high end utility.

Weight: 284g

Handle Material: Octagonal ebony wood with white buffalo ferrule

Handle Length: 149mm (5.8")

Blade Length: 270mm (10.6")

Blade Depth: 38mm

Thickness at spine: 3.9mm

Thickness at tip: 0.9mm

Cutting Edge: Single bevel - right bias

Blade Material: Shirogami #2 (White carbon steel) with stainless steel cladding and Nashiji finish on the cutting edge

Hardness (Rockwell scale): 62 - 63