For the discriminating professional Chef, Masamoto’s Master craftsmen proudly present these exceptional HA Series Honyaki Ao-Ko (Blue Steel No.2) knife. Masamoto HA Series knife is perfectly mirror polished, finished and sharpened entirely by hand and will surely enhance you joy of cooking.
To ensure the best possible cutting performance and blade hardness (HRc. 64-65), Masamoto use a special differential heat-treatment procedure.
Whilst the hardness, edge retention and sharpness of Masamoto’s Ao-ko Honyaki knife is truly remarkable, they are also difficult to sharpen and can be easily damaged by incorrect use. In Japan, they are normally only used by very experienced top-star Chefs, and similarly, we only recommend them for people who have extensive experience with traditional Japanese knives, or to knife collectors who wish to keep them in perfect, unused condition.
Masamoto HA Series knife is fitted with a traditional Japanese octagonal magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
Masamoto’s legendary Ao-ko Honyaki knives are made by special order request and are available in limited quantities, so please ask us about availability and delivery times before placing an order.
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.
Notice about White and Marble Colored Water Buffalo Horn Ferrules for Masamoto Knives:
For several years, Masamoto and most other Japanese knife makers have unfortunately been struggling to source Wa handles with White or Marble colored Water Buffalo Horn Ferrules, which are becoming very scarce.
Under these difficult circumstances, both we and Masamoto have done our best to satisfy customers who have requested knives with White Ferrules or Marble colored Ferrules. However, to cover increased costs, Masamoto will now require an extra US$13 when you request a knife with either a White or a Marble colored Ferrule. Please note that even if you request a Marble colored Ferrule, there is still a possibility that Masamoto will only be able to supply your knife with a White Ferrule. Similarly, even if you request a White Ferrule, Masamoto might only be able to supply your knife with a Marble colored Ferrule.
Although White and Marble colored Ferrules have an appealing, distinctive appearance, we actually recommend the simple, stylish solid Black Horn Ferrules because many years of expert experience (Including numerous Wa Handle Craftsmen, professional Japanese Food Chefs and Experienced Knife Users) suggests that Black Horn Ferrules are stronger and more durable than White or Marble colored Horn Ferrules.
If you order a Masamoto knife with a White or Marble colored Horn Ferrule and Masamoto cannot fulfil your request, we will inform you by Email and ask if you are willing to accept a Black colored Water Buffalo Horn Ferrule instead. We apologize for this inconvenience, however, no matter the color of the ferrule, we are confident that you will enjoy your Masamoto knife.
Knife Model: Masamoto HA Series Yanagiba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Yanagiba 240mm (9.4")|
Total Length: 390mm
Blade Thickness: 3.8mm
Blade Width: 31mm
Total Weight: 140g
| Yanagiba 270mm (10.6")|
Total Length: 420mm
Blade Thickness: 4.2mm
Blade Width: 33mm
Total Weight: 170g
| Yanagiba 300mm (11.8")|
Total Length: 460mm
Blade Thickness: 4.7mm
Blade Width: 36mm
Total Weight: 230g
| Yanagiba 330mm (12.9")|
Total Length: 490mm
Blade Thickness: 4.8mm
Blade Width: 37mm
Total Weight: 260g
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 30 to 45 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 the fine craftsmanship and their sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.