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Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
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General Support
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Return and Refund
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Privacy Policy
FAQ (Frequently Asked Question)
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Menu
About
Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Media
Blogs
News & Event
Chef’s Corner
Services
Sharpening Service
Uraoshi Service
Sabidome Service
Knife Sharpening
Name Engraving Service
Custom Order Service
General Support
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
About
Knife Type
Single Edged
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
Single Edged
High Carbon Steel
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
VG
VG-1
INOX
Semi Stainless Steel
Ginsan
R2
Honyaki VG-10
Double Edged
High Carbon Steel
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Media
Blogs
News & Event
Chef’s Corner
Services
Sharpening Service
Uraoshi Service
Sabidome Service
Knife Sharpening
Name Engraving Service
Custom Order Service
General Support
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
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Yoshihiro Honyaki VG-10 Stainless Steel Yanagi 300mm Sashimi Knife Gold Maki Urushi Lacquered Handle with Gold fish
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$1,099.99
$1,350.00
Yoshihiro Honyaki VG-10 Stainless Steel Yanagi 300mm Sashimi Knife Gold Maki Urushi Lacquered Handle with Gold Flower
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$1,250.00
Yoshihiro Mizu Yaki Honyaki Shiroko White #1 Yanagi 300mm Double Mirror Polished Sashimi Knife Maki Urushi Lacquered Handle with Crane
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Yoshihiro Mizu Yaki Honyaki White Steel #1 Mirror Polished Yanagi 300mm Sushi Sashimi Japanese Knife Gold Maki Urushi Lacquered Handle with Cherry Blossoms
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$1,400.00
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About
Knife Type
▼
Single Edged
▼
Yanagi (Sashimi Knife)
Yanagi Kiritsuke (Sashimi Knife)
Takobiki (Sashimi Knife)
Deba (Filet Knife)
Usuba (Vegetable Knife)
Edosaki (Eel Knife)
Funayuki (Filet Knife)
Kenmuki (Petty Knife)
Mioroshi (Filet Knife)
Hamokiri (Eel Bone Slicer Knife)
Garasuki (Boning Knife)
Kiritsuke (Multi-Purpose Knife)
Double Edged
▼
Gyuto (Chef Knife)
Santoku (Multi-purpose Knife)
Nakiri (Vegetable Knife)
Petty (Utility Knife)
Sujihiki (Slicer)
Paring
Kiritsuke (Multi-purpose Knife)
Honesuki (Butcher Knife)
Utility Kiritsuke
Cleaver
Knife Steel
▼
Single Edged
▼
High Carbon Steel
▼
Kasumi White Steel
Hongasumi White Steel
Hongasumi Blue Steel
Aonamiuchi Blue Steel
Suminagashi White Steel
Suminagashi Blue Steel
Honyaki White Steel
Honyaki Blue Steel
Super Blue Steel
Stainless Steel
▼
VG
VG-1
INOX
Semi Stainless Steel
▼
Ginsan
R2
Honyaki VG-10
Double Edged
▼
High Carbon Steel
▼
Blue Steel Clad/Stainless Clad
Super Blue Steel/Stainless Clad
Blue Steel – Black Forged
Super Blue Steel – Black Forged
Suminagashi Blue Steel
Honyaki White Steel
Semi-Stainless Steel
▼
VG-1
VG-10
INOX AUS-8
INOX AUS-10
Honyaki VG-10
Honyaki INOX
Daisu Powdered Steel
Ginsan-ko
ZDP-189
R-2 / SG-2
Ice Hardened Molybdenum
High Performance SLD
High Speed Steel
Accessories
▼
Cutting Board
Saya Knife Cover
Sharpening Stones
Bags
Scissors & Kiridashi
Chopsticks & Moribashi
Other Accessories
About Knives
▼
Simple Knife Care
The Knife Making Process
Blade Production
Choosing your Knife
Handle Materials
What is Sabidome?
Media
▼
Blogs
News & Event
Chef’s Corner
Services
▼
Sharpening Service
Uraoshi Service
Sabidome Service
Knife Sharpening
Name Engraving Service
Custom Order Service
General Support
▼
Shipping
Return and Refund
Terms and Condition
Privacy Policy
FAQ (Frequently Asked Question)
Contact
Videos
