As we often mention, Sukenari are always busy researching and challenging themselves to produce really special knives made from high-end and exotic steels. This time, Master Hanaki (President of Sukenari) has crafted some very practical and special Powdered High Speed Tool Steel Yanagiba knives, which feature an SG-II cutting edge / blade core (HRc. 62 to 63) that has been forge welded with soft stainless steel.

If you are a professional or a serious home chef who demands high cutting performance, excellent edge retention and also ease of maintenance, these new Sukenari SG-II Hon Kasumi Yanagiba knives are ideal.

SG-II is a well respected Powdered High Speed Tool Steel from Takefu Steel company. Master Hanaki believes SG-II (R-2) is one of the most practical cutlery steels because it can provide an excellent blend of high cutting performance, edge retention and ease of maintenance. Compared to blades made from very high hardness Powdered High Speed Tool Steels, such as ZDP-189, SG-II blades are easier to sharpen and offer better price-performance.

Over 80 years of experience in knife making and knowledge of ancient forging techniques have enabled Sukenari to create fine masterpieces from special high-end steels like SG-II (Super Gold No.2 Powdered High Speed Tool Steel). Perfectly mirror polished, these SG-II Yanagiba knives are beautifully sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes because it allows Sukenari to produce knives that possess excellent blade geometry and cutting performance.

Our Sukenari SG-II Yanagiba knives are fitted with a comfortable Octagonal Bocote Wood handle that has a water buffalo horn ferrule. The premium quality Wa handle is made by Japan’s finest Wa handle craftsman and are made from carefully selected wood and water buffalo horn. As you would expect, the fit and finish of these premium handles is excellent and they feel exquisite when you grip the handle.  A matching Black Lacqured wood Saya (Sheath) is also supplied for safely storing your precious knife.

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with a Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish.

SGII-1B Yanagiba 240mm comes with Magnolia Wooden Saya

SGII-2B Yanagiba 270mm comes with Black Lacqured Wooden Saya

SGII-3B Yanagiba 300mm comes with Black Lacqured Wooden Saya

SGII-4B Yanagiba 330mm comes with Magnolia Wooden Saya

Knife Model: Sukenari SG-II Hon Kasumi Yanagiba

Blade Material: SG-II Powdered High Speed Tool Steel

Rockwell Hardness (HRc): 63

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagonal Bocote Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

Sorry. This knife is not available for left handed version.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.