We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world


Fu-Rin-Ka-Zan Limited, Solid VG-10 Special Order Made FSO-78 "SABER" Yanagiba 300mm (Perfectly Mirror Polished, Octagon Shaped Ebonywood Handle)

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 in Sakai City, Osaka.

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, VG-10 "SABER" Yanagiba 300mm and available with limited quantity.

VG-10 blade has strong corrosion-resistance and can provide very good edge sharpness and edge retention.

This knife comes with a comfortable octagonal Ebony wood handle with black water buffalo horn ferrule / bolster.

This Special Order Made "SABER" Yanagiba blade design was inspired by the Western Saber sword (Also known as a Sabre, Säbel, or Szabla). Available now, this special Single Bevel Edge Slicer allows you to enjoy both the famous cutting ability of the traditional single bevel edged Yanagiba and the classic style of the Western Saber.

As with the Sujihiki, the long blade of the Yanagiba 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 results 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, Special Order Made "SABER" Yanagiba 300mm, Perfectly Mirror Polished

Blade Material: Solid VG-10

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Ebonywood Handle with Water Buffalo Horn Ferrule

Saya Included: No. 

"SABER" Yanagiba 300mm (11.8")
Cutting edge length: 460mm
Blade Thickness: 3.8mm
Blade Width: 35mm
Total Weight: 268g

Fu-Rin-Ka-Zan Limited, Solid VG-10 blade Sakimaru Takohiki (270mm and 300mm, 2 sizes, Perfectly Mirror Polished)


 Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 60 to 90 days for delivery. Please contact us first for the availability at email.

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 Stainless steel blade kitchen knife that has a good 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.

Related Items