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Finding your suitable yoshihiro yanagiba is not easy. You may need consider between hundred or thousand products from many store. In this article, we make a short list of the best yoshihiro yanagiba including detail information and customer reviews. Let’s find out which is your favorite one.

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Best yoshihiro yanagiba reviews

1. Yoshihiro Cutlery Hammered Damascus Sujihiki Chef Knife, 9.5-Inch

Feature

16 Layers of VG-10 Hammered Damascus
Stain-Resistant, Blade may appear darker in picture due to lighting conditions
Double-Edged Blade
Mahogany Handle
Hardness Rockwell C Scale: 60

2. Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife (9.5'' (240mm) Rosewood Handle)

Feature

Forged and hammered with 46 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.
The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredients freshness.The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients such as cucumbers or smoked salmon.
From slicing filets of fish fresh from the fish monger to carving a roast chicken straight from the oven, even the simplest tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Proudly made in Japan. This knife is complimented with a traditional Japanese Wa-style handcrafted Octagonal Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
Perfect for both commercial kitchens or at home! Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods.

3. Masahiro Stainless Yanagiba 240mm

Feature

Cutting edge length: 240 mm
quality of the material: Stainless steel (MBS-26)

4. Masahiro Stainless Yanagiba 240mm

Feature

HRC5859
yanagiba(sashimi) 270mm

5. Yoshihiro Yasuki Yellow Steel,KASUMI Japanese Home Yanagiba(Sashimi) Knife (300 mm/11.8")

Feature

Truly genuine from Yoshihiro Japan(official brand name as Goh Umanosuke Yoshihiro in Sakai, Osaka/Japan)
Yoshihiro's KASUMI Home-use Yanagiba(Sashmi Knife) model
Blade Material based on Yasuki Yellow Steel
D-shaped Japanese Magnolia Wood Handle with Plastic Resin Bolster
Blade Length:300 mm/11.8"

6. Yoshihiro High Carbon Blue Steel #1 Suminagashi Yanagi Sashimi Japanese Chefs Knife with Ebony Handle

Feature

KNIFE CAN BE OXIDIZED WITHOUT PROPER CARE *RECOMMEND FOR PROFESSIONAL ONLY*
Grade: Suminagashi Damascus / Knife Type: Yanagi
Steel Type: Aoko (Blue Steel #1) High Carbon Steel / Edge Angle: Single-Edged
Bolster: Water Buffalo Horn (BOLSTER COLOR -VARIES) / Handle Material: Octagonal Ebony
Hardness Rockwell C scale: 64-65 / Saya Cover : Lacquered Saya Cover

7. Kamikoto 13-inch Yanagiba

Feature

The 13-inch Yanagiba skins large fish in one deft motion.
Handcrafted from Japanese Honshu steel, molten at more than 3092 F by the shorelines of Tokyo Bay, Japan.
For long and deep, straight cuts.
Sharpened by Master Knifesmiths through a process refined over generations.
The limited edition 13-inch Yanagiba is available on a first come, first served basis.

8. YOUSUNLONG Sakimaru Knife 17 inch (430mm) Ultimate Yanagiba Knife Sujihiki Knife Suitable for cutting large Maguro Tuna Salmon -Ebony Handle With Leather Sheath

Feature

Lightweight flexibilityA high-quality slicing knife must have a strong cutting ability, the blade is both beautiful and sharp, and a set of smooth movements can complete accurate cutting. The shape of the blade is very suitable for cutting roasts and steaks. You can also effortlessly cut into oversized pork shoulder, ribs, beef, salmon and tuna. This is an indispensable knife for professional chefs.
High quality and sharpnessA high-quality chef's special cutting knife made of Japanese 67-layer forged high-carbon steel core Damascus steel, HRC (hardness) 58-60, it has high hardness and wear resistance. The sharp blades on both sides (no more than 15 on each side) are hand-polished by traditional craftsmen, so the blade is very sharp and can be accurately cut, even sliced, diced, and deboned, which is more convenient to use.
Anti-sticking and anti-corrosion The concavo-convex pattern of the pure manual hammering blade has a super anti-sticking effect, which can quickly improve the efficiency during the cutting process to ensure the freshness of the ingredients and prevent the taste of the ingredients from being damaged. Compared with a flat blade, it is not only more beautiful, but also has increased resistance to rust and corrosion.
ComfortableThe handle 430 has a double elbow integrated die-casting design, which improves the comfort and slip resistance of the grip. The outer layer is made of ergonomic natural ebony wood. The overall feel is very light and easy to clean. The blade protection is equipped with a leather knife cover, so professional chefs can take it with them when they go out to work. Leather not only prevents the blade from hurting people, but also protects the integrity of the blade.
Perfect giftDamascus kitchen knife is not only sharp, but the decoration is also world-class. This is a great gift for relatives or parents while cooking interesting dishes and enjoying food. This is a beautifully packaged gift box, suitable for all occasions. (Such as weddings, birthdays, parents' day, collectibles, Christmas, etc.).

9. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Rosewood Handle Sushi Sashimi Chef Knife (10.5'' (270mm))

Feature

Our handmade Yoshihiro Kasumi knives are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value. White Steel #2 with a hardness on the Rockwell scale of 62-63, is forged with iron to create beautiful mist patterns called Kasumi.
The Yanagi is a long slicing knife that was specifically designed to slice thin slices of fish for sushi and sashimi, and is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs. The beauty of its elegant thin blade is its ability to slice through an ingredient in long uninterrupted strokes, preserving its integrity and freshness.
Handcrafted in Japan with traditional techniques, our Yanagi has a completely flat grind on the front side (Shinogi), a concave grind (Urasuki), and a flat rim (Uraoshi) on the back. The combination of the Urasuki and Shinogi allow for the blade to cut food with minimal damage to the surface and cells, therefore not spoiling the texture and taste. The Uraoshi is the thin, flat rim that surrounds the Urasuki and enhances the strength of the blade at its otherwise vulnerable edges.
Proudly made in Japan and not mass produced. This knife is complimented with a traditional Japanese Wa-style handcrafted D-Shaped Handle that is lightweight and ergonomically welds to the hand for seamless use. A protective wooden sheath called a Saya is included, which protects the knife and adds to its appearance when not in use. Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
Traditional Japanese knife making values a sharp edge, which requires attention and care. Sharpening and honing should be done with only water whetstones. Hand wash and dry only, and do so immediately if working with acidic ingredients. Do not use on objects such as bones, nutshells, and frozen foods. Carbon steel can oxidize if not properly maintained. Keep dry and oil regularly to prevent oxidation.

10. Shun Dual Core 10.5-inch Yanagiba with Ebony PakkaWood Handle; Premium-Quality Stainless Steel; Thick, Rigid Blade for Perfect Sushi Knife; Handcrafted by Artisans in Japan

Feature

Chefs, especially those specializing in raw proteins, sing praises of the Yanagiba as a blade unmatched in its ability to slice and cut raw meats, specifically fish; regarded as quintessential sushi knife
Dual Core blade is comprised of 71 layers of two alternating, premium-quality stainless steels; thicker blade stock gives knife heft and rigidity to enable it to glide through cuts with ease and grace
Handle is PakkaWood, a genuine hardwood infused with resin for a durable, water-resistant finish ideal for use in kitchen environments; low-maintenance and easy to clean
Shun Dual Core 10.5-inch Yanagiba comes with a traditional Japanese saya, or sheath, which provides protection for the user and for the blade in storage; a necessary precaution with its sharp edge
A worthwhile investment, the Shun Dual Core Yanagiba makes an ideal gift for, aspiring cooks, graduates, professional chefs, and sushi lovers in general

Conclusion

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