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Nakagawa x Kikumori Ginsan Tsuchime Yanagiba 180mm

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$359.00 AUD

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Blade Type

The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.

Steel Type

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. The Tomoshibi is a collaboration between Sakai Kikumori and Myojin Riki Seisakusho in Kochi prefecture, which is run by Myojin Tateo and Myojin Naohito. Naohito-San is widely recognised in Japan as one of its top sharpeners with 10 years of experience. Tateo-San is the blacksmith, and he has trained under some of Sakai's most talented smiths before establishing Myojin Riki Seisakusho.

Let customers speak for us

from 1873 reviews

Premium Knife Care Bundle 1000/3000

Kyaw Kyaw Soe
Premium Knife Care Bundle 1000/3000
Great petty knife

Very light, nice shape and look. Recommend for such a good price

Quentin Tremblet
Chefs Edge Shipping Cover

Excellent piece of equipment. Knives have never been that sharp

Barry McIntosh
Ceramic Honing Rod Black 10"

Excellent well balanced knife, was put to work straight away and haven’t been able to fault it

Aaron Nott
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i love the knife

the knife is damn cool.i love it

yuen keat
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Niagara vg10

Absolutely stunning and especially for the price and unique handle!

Robert Cummings
Chefs Edge Shipping Cover
Amazing buy

Bought for a friends wedding anniversary, he is a chef, absolutely loved the blade. Big fan of the weight, colours & overall feel. Ideal

Jake
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Happy Customer

Item is high quality, very happy

Darren
Suehiro Whetstone Holder No. 32
Great purchase

Love it, I should have got the size down though as it is big lol. Great though.

Kylie McGuiness
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Michael Anthony Abillo
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Yoshoku 1000/6000 Grit Whetstone

Shanthi Malpress
Yoshoku 1000/6000 Grit Whetstone
This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze
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Best kitchen scissors ever!

Excellent. Highly recommend!

Jonathan Biebl
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Excellent blade and Excellent service!

christian batarse
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Stunning

I will definitely be getting another knife from this blacksmith that's for sure

Kenneth Pinney
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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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