From the maker

Koutetsu SRS-13 Yanagiba 270mm

Hand-sharpened by Takayuki Shibata in Echizen, this Koutetsu yanagiba is built for silky, one-stroke sashimi and precise crudo slices. The powder-metal SRS-13 (sometimes written SRS13) core delivers superb edge retention with stainless convenience, while a traditional single-bevel geometry (right-hand bias) gives you that whisper-thin pull cut pros love. If you’ve been waiting for a professional sushi slicer that won’t demand carbon-steel upkeep, this is it.

Brand/Blacksmith: Koutetsu (sharpened by Takayuki Shibata)

Overview

Engineered as a laser-keen sashimi specialist, the 270mm length provides the ideal draw for clean, uninterrupted cuts through tuna, salmon, and delicate proteins. SRS-13 powder stainless rivals SG2/R2 for hardness and wear resistance, so it holds a screaming edge through long prep sessions. A wa-octagonal rosewood handle offers neutral indexing and balance for confident tip control. For best results, use a gentle pull cut and let the blade’s weight glide through the fish.

Common Questions

Q: Is this knife suitable for home cooks?

A: Absolutely. If you’re serious about sashimi or crudo, this single-bevel yanagiba makes pro-level plating easier. Just remember it’s right-hand biased and benefits from a light touch and a proper cutting board. Beginners will appreciate the stainless cladding that reduces maintenance.

Q: How stainless is SRS-13?

A: Very. SRS-13 is a powder-metal high-speed stainless that resists rust and discoloration better than most carbon steels. Wipe dry between tasks and you’re golden.

Q: How do I maintain a single-bevel edge?

A: Use light daily stropping and periodic whetstone work on the bevel side, finishing with a tiny micro-bevel if desired. For easy upkeep, pair it with our Tokushu XL leather strop and a fine stone; for corrosion prevention, a drop of Tsubaki (camellia) oil after service works great. Prefer pro service? We’ve got you covered with our Tokushu Knife Sharpening.