Overview

The Hatsukokoro Hyomon White #2 Damascus Yanagiba 270mm with Prisma Knife Handle is a traditional right-handed Japanese sashimi knife built for clean, elegant pull cuts through raw fish, proteins, and delicate preparations. The long 270mm single-bevel blade allows the user to slice in one smooth motion, helping preserve texture, shine, and clean presentation without sawing or tearing.

At the core is Shirogami #2, also known as White #2 carbon steel, a favorite among traditional Japanese knife users because it sharpens easily, takes a very fine edge, and responds beautifully on whetstones. The hand-laminated Damascus cladding gives the Hyomon line its striking layered look, while the custom Prisma Knife Handle turns this yanagiba into a functional collector’s piece with a more elevated, one-of-a-kind presentation.

This knife is best suited for experienced cooks, sushi chefs, and serious home users who understand single-bevel geometry. It is reactive carbon steel, so it should be washed by hand, dried immediately, and never placed in a dishwasher. For long-term care, use a knife-friendly board such as a Hasegawa Pro Cutting Board, maintain the edge with careful whetstone sharpening, and protect the blade with a light coat of Tsubaki oil when storing for longer periods.

Common Questions

Q: What is a yanagiba knife used for?

A: A yanagiba is a traditional Japanese slicer designed for sashimi, sushi, and precise protein slicing. The long blade helps create smooth, glossy cuts in one continuous pull, which is especially important when preparing raw fish.

Q: Is this Hatsukokoro Hyomon Yanagiba suitable for home cooks?

A: Yes, but it is best for a confident home cook or professional who understands single-bevel knives. This is a right-handed, traditional Japanese blade, so it requires more careful technique than a standard double-bevel chef knife.

Q: How do I care for White #2 carbon steel?

A: Wash and dry the knife immediately after use, especially after cutting acidic or salty foods. White #2 will naturally develop a patina over time, but orange rust should be removed. For storage, apply a thin layer of Tsubaki oil and keep the edge protected.

Q: Should I strop or sharpen this knife?

A: For light maintenance, careful stropping on a quality leather strop can help refine the edge between sharpening sessions. For full sharpening, traditional single-bevel knives should be sharpened by hand on whetstones or serviced by someone experienced with yanagiba geometry. Tokushu Knife also offers a knife sharpening service for customers who want professional edge work.

Specifications

Brand: Hatsukokoro

Line: Hyomon

Blacksmith: Takehiro Nihei

Knife Type: Yanagiba / Sashimi Knife

Blade Length: 259mm

Blade Height: 33.1mm

Core Steel: White #2 / Shirogami #2 Carbon Steel

Cladding Type: Damascus Carbon Steel Cladding

Edge Geometry: Traditional Single Bevel

Hand Orientation: Right-Handed

Finish: Damascus / Hyomon Pattern

Overall Length: 405mm

Spine Thickness (Heel): 3.86mm

Spine Thickness (Mid): 2.8mm

Spine Thickness (Tip): 0.73mm

Weight: 198g

Handle Material: Prisma Knife Handle

Hardness (HRC): 62

Care: Hand wash and dry immediately; carbon steel is reactive and may patina

Best For: Sushi, sashimi, raw fish slicing, boneless protein slicing, advanced Japanese knife users, collectors, and cooks seeking a traditional White #2 single-bevel yanagiba with premium custom handle work.

Care Note: This is a high-performance Japanese carbon steel knife. Do not twist, pry, cut frozen foods, cut bones, or use on glass, stone, or ceramic boards. Use smooth pull cuts, dry immediately after washing, and store safely between uses.