Yanagiba Knife: Mastering the Art of Sushi and Sashimi Preparation
The Kaze no Hikari 210 — meaning "Light of the Wind" — is a handcrafted Yanagiba knife by Ginza Steel Japan, forged in the traditional style and designed for one purpose: flawlessly slicing raw fish and sashimi with a single, fluid draw stroke.
Its 210mm single-bevel blade is forged from SK5 high-carbon steel with a soft iron cladding — a classic Japanese construction that delivers exceptional sharpness, superb edge retention, and effortless re-sharpening on a whetstone. The traditional Honoki (magnolia wood) handle completes a knife that is as beautiful as it is purposeful.
| Specification | Detail |
|---|---|
| Knife Type | Yanagiba (柳刃) — Sashimi / Sushi Knife |
| Brand | Ginza Steel Japan 🇯🇵 |
| Series Name | Kaze no Hikari (風の光) — "Light of the Wind" |
| Blade Length | 210 mm (8.26") |
| Weight | 113 g |
| Blade Material | Carbon Steel SK5 with Soft Iron Cladding |
| Hardness (HRC) | 59 – 60 HRC |
| Blade Edge | Single Bevel — Right-Hand Version |
| Handle Material | Traditional Honoki (Magnolia) Wood |
| Construction | Kasumi — laminated carbon steel + soft iron |
| Origin | Handmade in Japan |
| Care Required | High — carbon steel, requires oiling and drying |
SK5 is a Japanese high-carbon tool steel — the equivalent of American 1080 steel — with 0.80–0.90% carbon content and 0.60–0.90% manganese. At HRC 59–60, it takes an extremely fine edge that far surpasses stainless, and sharpens beautifully on a whetstone. The tradeoff is that it requires more attentive care.
- Rinse and dry the blade thoroughly after every use — do not leave wet
- Apply a thin coat of camellia or food-safe mineral oil before storage
- Sharpen on a whetstone — honing rods may chip the single-bevel edge
- Keep your blade in top condition — browse knife care & sharpening tools at GinzaSteel.com →
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1Pull-Cut PrecisionThe long narrow blade draws through fish in a single stroke — no sawing, no tearing, no crushed cells.
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2Traditional Kasumi ConstructionSoft iron cladding over SK5 core is the same laminated method used by Japanese swordsmiths for centuries.
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3Whetstone-FriendlySK5 responds beautifully to hand sharpening — get a mirror polish edge at home without special tools.
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4Perfect Entry YanagibaAt 210mm and 113g, it's manageable for home cooks while meeting professional kitchen standards.
| Knife | Primary Use | Blade Style | Best For |
|---|---|---|---|
| Yanagiba | Sashimi slicing | Single bevel, long & narrow | Raw fish, sushi, sashimi |
| Deba | Fish butchery | Single bevel, thick spine | Breaking down whole fish |
| Sujihiki | General slicing | Double bevel, long | Roasts, fish, boneless meat |
| Takohiki | Octopus / Tokyo sashimi | Single bevel, squared tip | Octopus and delicate white fish |
| Gyuto | General chef's knife | Double bevel, versatile | All-purpose kitchen use |
into Your Kitchen
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