The Masamoto VG Series Japanese traditional-style Yanagiba knife is the highest grade Yanagiba that Masamoto produces in stainless steel. VG-10 High Carbon Stainless Steel Cutting Edge Core welded forged with soft stainless steel, Hon Kasumi finished blade (HRC61) provides similar cutting performance to Masamoto’s Japanese traditional-style knives made from high carbon steel, however, VG-10 is much easier to maintain due to its excellent rust-resistance.
The knife is fitted with a ‘D-shaped’ traditional Japanese magnolia wood handle with a water buffalo horn ferrule / collar and also includes a matching magnolia wood Saya (Sheath) for safekeeping.
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: Masamoto VG-10 Hon Kasumi Yanagiba
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D 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 and production is very very limited.)
If the left-handed version knife is being out of stock in Masamoto inventory, it often requires very long delivery time. Please contact us first for the availability at email.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
I bought a knife for my husband. He is chef, working in a Japanese restaurant. I bought the Masamoto VG Series VG-10 Hon Kasumi Yanagiba (240mm to 330mm, 4 sizes) . He was satisfied very much. He mentioned the quality is great. I will buy another one again for one of my friend as a B-day gift. Thank you for the good customer service. Thanks to Koki Iwahara.
We bought two knives from JCK. One is Yanagiba the other one is Sujihiki. Both are great quality. I am satisfied for everything. Also customer service was great. Thank you!!
I recently bought masamoto vg-10 yanagiba. I used to be carbon steel fan. As I work in the busy kitchen, I don’t actually have enought time to care my carbon steel. So, I tried many different stain less steel. Vg-10 is very popular specially there is number of knife made in seki japan. I tried some of vg10 knife like shun and miyabi which made in seki japan. I wasn’t really like these knifes for pro grade knife and I feel like it just looking fancy that’s it. Compare with seki made vg-10 knife, masamoto vg-10 is far better. I also have sukenari vg-10 solid steel. Those knife are forged knife and I think that process is make it far better. It is much better edge retention and similar sharp compared carbon steel. Just one thing I wish change with this knife is heavier handle. This knife is light weight but when you grab it, you don’t feel like it’s light just because handle is bit light so, it has neutral weight balance spot on knife blade side. Maybe I will have ebony wood handle which is stronger and bit heavier for change next time.
It looks amazing I would recommend this product.
The knife is very sharp and the material (VG-10) allows the knife keep sharp for over 2-3 weeks. This knife is really valuable and it really worth owning.