• Super Steel (Honyaki) Yanagiba 300mm-Kido Finishing
  • Super Steel (Honyaki) Yanagiba 300mm-Kido Finishing
  • Super Steel (Honyaki) Yanagiba 300mm-Kido Finishing
  • handle-Ebony
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KIREAJI

Super Steel (Honyaki) Yanagiba 300mm-Kido Finishing

Super Steel (Honyaki) Yanagiba 300mm-Kido Finishing

$640.00 CAD
$0.00 CAD $640.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke
Buffako horn color

Shipping is free to the United States and Canada.

 <Type>
Yanagiba
 -Single-edged: right-handed

<Material>
 - Blade : Super Steel
 - Handle：Ebony & Buffalo horn

<Size & Weight>
 -Handle to tip length: 303㎜
 -Blade height: 30㎜
 -Thickness: 2.8㎜
 -Weight: 200g

<Brand name>
 Shiroyama (made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.
After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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What Makes This Knife Truly Special

Precision Refined — A Blade Honed to Perfection

Slightly narrower than a standard Yanagiba, this knife is perfectly suited for delicate, precision work.
When sharpened, it delivers an edge as keen and smooth as a razor.
Each blade is meticulously finished by Kohei Yamatsuka, son of master craftsman and Traditional Craftsperson Tadayoshi Yamatsuka.
His expert hands bring together inherited technique and personal pride, embodied in every knife.

Please watch the video to see the exceptional cutting performance of Super Steel(Honyaki)

Super Steel (Honyaki) Yanagiba(Ultra thin) 300mm -Mirror Polished(one side)
COLLABORATION: JAPANESE FOOD TECHNOLOGY CHANNEL ON YOUTUBE

Super Steel (Honyaki) Mukimono 180mm-Mirror Polished(both sides)
COLLABORATION: JAPANESE FOOD TECHNOLOGY CHANNEL ON YOUTUBE

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • after service

    3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

Made to Order Japanese Knives

Global Delivery from Sakai

Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

Global Delivery from Sakai

  • Precautions

    1. If you wish to Honbazuke, please select "Yes" when ordering. (Free of charge)
    2. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    3. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    4. We pay close attention to our inventory, but in the rare case that an item is out of stock, we will notify you via email.

Recommended Users for Super Steel (Honyaki)

  1. Professional chefs:
    Well-suited for professional chefs due to their exceptional sharpness and prolonged edge retention.
    With their high hardness, they resist chipping and can be sharpened repeatedly, ensuring long-term use.
  2. Cooking enthusiasts prioritizing sharpness:
    Ideal for cooking enthusiasts seeking the sharpest knives available.
    Suited for those confident in their cooking skills and desiring high-end knives.
The Japanese Chef’s Way
Before using a knife

Before Using a Knife

Knives are crucial tools in cooking, and understanding their proper usage helps maintain quality, durability, and safety. We hope our customers will enjoy using their knives for a long time and enhance their cooking experiences.

Before Using a Knife

Daily Care of Japanese Knives

We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.

Daily Care of Japanese Knives

After-Sales Service

At KIREAJI, we offer reliable after-sales service through the Shiroyama Knife Workshop to ensure you can cherish your knives for years to come. For repair or maintenance inquiries, please apply from the link below.

After-Sales Service

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

The Origin of Craftsmanship

  • "Forging the Soul into Steel" — A Traditional Craftsman's Perspective on the True Value of the Super Steel Knife

    "Steel isn't just about being hard."

  • These are the words of a traditional Japanese craftsman who has devoted his life to making knives.

    This Super Steel knife embodies the very ideal we pursue — forged with Hatta Industry’s sub-zero treatment, a process considered the pinnacle of heat treatment. The result is an extraordinarily hard blade, refined to its core.

    But hardness alone isn't enough.

    What sets this blade apart is how well it responds to a whetstone — easy to sharpen, yet incredibly resistant to wear.
    This balance is rare. As someone who’s worked with blades for decades, I can honestly say it surprised even me.

    No matter how vigorously you sharpen it, the blade retains its edge.
    For chefs who believe that "a tool is only as good as the work it does," this knife will become a reliable partner in the kitchen.

    With proper care and regular sharpening, it will evolve into a blade that is uniquely yours —a lifelong companion that grows with you, one cut at a time.