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Fu-Rin-Ka-Zan White Steel No.2 (Special Tsuchime Finish) Yanagiba (D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules, 240mm to 300mm, 3 sizes)

Availability: Normally ships the same day

These ’one-of-a-kind' traditional forged Yanagiba knives feature a very unusual and impressive blade finish, which combines a unique Tsuchime ("Hammered eyes") texture and a handmade 'scratched' texture.


The cutting edge of high carbon Hitachi White Steel No.2 has been forge welded with a layer of soft iron for increased toughness and ease of re-sharpening. White Steel No.2 is a very pure, high carbon Japanese steel and it is popular because it offers high cutting performance whilst still being easy to re-sharpen.

The polished, uniquely textured Tsuchime knife blade is nicely complimented by the natural texture of the wooden 'D-shaped' handle, which is made from a rich, dark-red sandalwood and has a black pakkawood ferrule.

We are excited to be offering these rare, traditional Japanese single-bevel knives to our customers. Please note that these special-order knives are only available in limited quantities. 

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 cut surfaces with very little cellular damage; 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: Fu-Rin-Ka-Zan "Special Tsuchime Finish" White steel No.2 Series Yanagiba

Blade Material: White Steel No.2

Rockwell Hardness (HRc): 61

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules

Saya Included: No.


Yanagiba 240mm (9.4")
Cutting edge length: 235mm
Total Length: 380mm
Blade Thickness: 4mm
Blade Width: 34mm
Handle Length: 135mm
Total Weight: 153g

Yanagiba 270mm (10.6")
Cutting edge length: 265mm
Total Length: 415mm
Blade Thickness: 4.1mm
Blade Width: 34mm
Handle Length: 140mm
Total Weight: 214g

Yanagiba 300mm (11.8")
Cutting edge length: 297mm
Total Length: 451mm
Blade Thickness: 4.2mm
Blade Width: 37mm
Handle Length: 145mm
Total Weight: 228g


Fu-Rin-Ka-Zan Kurouchi White Steel No.2 Series Yanagiba (D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules, 240mm to 300mm, 3 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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • 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. Please apply Tsubaki oil on the blade 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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