Masamoto | Hongasumi Gyokuhaku Steel Yanagiba (270mm | 10.6") 440For cooks looking for long, clean pull cuts for sashimi, sushi toppings, and delicate fish work, Masamoto Hongasumi Gyokuhaku Steel Yanagiba 270mm is a strong choice. Its Gyokuhaku steel construction supports a sharp edge and steady handling, while the overall profile feels purposeful rather than bulky. For sushi, sashimi, and raw fish presentation, it supports cleaner surfaces and more polished portions.
For cooks looking for stiff
the Masamoto Hongasumi Gyokuhaku Steel Yanagiba 300mm brings dependable Japanese cutting performance to specialized prep
Built around cutlery-grade stainless steel for clean performance and easier maintenance in busy kitchens
Steel : 33 Layer Nickel Damascus-Hammered
the Misono EU Carbon Steel Gyuto 240mm brings dependable Japanese cutting performance to daily prep
For cooks looking for a nimble all-purpose profile that feels quick in hand
Noshu Masamune Yanagiba 205mm is a strong choice
Sakai Takayuki 33 Layer Hammered Damascus Sujihiki 240mm is designed for clean slicing of proteins without sawing or tearing
the MAC Original Series Fillet Knife 175mm brings dependable Japanese cutting performance to daily prep
soft bread
Misono Molybdenum Steel Gyuto 240mm is designed for full-size versatility for confident slicing
Its cutlery-grade stainless steel construction supports a sharp edge and steady handling
