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Fu-Rin-Ka-Zan Limited, Hon Kasumi HAP-40 Yanagiba (300mm or 330mm, 2 Sizes, Perfectly Mirror Polished Blade, Octagonal Bocote Wood Handle, 11.8 Inch)

Availability: Normally ships the same day

Our JCK Original Fu-Rin-Ka-Zan brand of Japanese traditional-style knives are hand forged and hand sharpened by top-ranking forge-smiths, sharpeners and craftsmen.

They take exceptional care to ensure that every single detail of their knives is correct, from the initial forging to the final sharpening, the fit and finish of these knives is outstanding.

This is the special order made Fu-Rin-Ka-Zan Limited Model, Hon Kasumi HAP-40 Yanagiba 300mm and available with limited quantity.

HAP-40 is a powder metallurgy High Speed Tool Steel from Hitachi Metals Ltd. It’s rich chemical composition and fine microstructure allows the production of knives that possess an outstanding balance of hardness, toughness and edge retention. In terms of cutting performance, edge retention, some knife experts believe that HAP-40 is probably the best Japanese cutlery steel on the market.

A cutting edge of Hitachi HAP-40 Powdered High Speed Tool Steel that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.

Fully Mirror Polished Fu-Rin-Ka-Zan Limited HAP-40 Hon Kasumi Yanagiba 300mm knife is perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

This Fu-Rin-Ka-Zan HAP-40 Yanagiba Knife is fitted with a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Handcrafted Black Lacquered Wood Saya (Sheath).

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 the 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.

Knife Model: JCK Original Fu-Rin-Ka-Zan Limited, Hon Kasumi HAP-40 Yanagiba 300mm (Perfectly Mirror Polished Blade)

Blade Material: HAP-40

Rockwell Hardness (HRc): 64 to 66

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Bocote Wood Handle with Water Buffalo Horn Ferrule

Saya Included: Yes. 


Yanagiba 300mm (11.8")
Cutting edge length: 292mm
Blade Thickness: 3.8mm
Blade Width: 32mm
Total Weight: 211g

Yanagiba 330mm (12.9")
Cutting edge length: 320mm
Blade Thickness: 3.8mm
Blade Width: 35mm
Total Weight: 250g


Fu-Rin-Ka-Zan Limited, Blue Steel No.1 Perfectly Mirror Polished on Face side of blade Yanagiba (270mm and 300mm, 2 Sizes)


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.


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.


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