Kaze no Hikari 210 Yanagiba: The "Light of the Wind" Sashimi Knife
Yanagiba 210
SK5 carbon steel precision-forged in Japan. The traditional single-bevel sashimi knife for chefs who demand an unbroken, glass-clean cut.
The Yanagiba — literally "willow blade" — is the long, slender sashimi knife at the heart of Japanese culinary tradition. Its single-bevel edge draws through raw fish in a single, uninterrupted pull, preserving every fibre of the protein undamaged.
Crafted by Japanese artisans in time-honored traditions, the Kaze no Hikari 210 by Ginza Steel brings this professional-grade tool within reach of home chefs and culinary enthusiasts who refuse to compromise on quality.
With a 210 mm blade forged from SK5 high-carbon steel and clad in soft iron, this knife delivers exceptional edge retention and the kind of effortless slicing that only a true single-bevel geometry can achieve.
| Specification | Detail |
|---|---|
| Knife Type | Yanagiba (柳刃包丁) — Sashimi Knife |
| Brand | Ginza Steel — Kaze no Hikari Series |
| Country of Origin | 🇯🇵 Japan |
| Blade Material | SK5 High-Carbon Steel Carbon |
| Cladding | Soft Iron (Jigane) |
| Blade Edge | Single Bevel — Right-Hand Traditional |
| Blade Length | 210 mm (8.26″) |
| Weight | 113 g |
| Hardness (HRC) | 59 – 60 HRC |
| Handle | Traditional Honoki Wood (Ho Wood) |
| Dishwasher Safe | No — Hand wash only |
| Ideal For | Sashimi, Nigiri Sushi, Boneless Meat Slicing |
The single-bevel geometry concentrates the cutting force to one side, enabling a razor-thin slice that barely disturbs the protein structure of delicate fish.
SK5 high-carbon steel takes a keener edge than stainless and holds it longer. At 59–60 HRC it sharpens easily on a whetstone and rewards regular maintenance with a scalpel-like cutting feel.
The traditional jigane (soft iron) cladding absorbs flex stress and provides a beautiful contrast finish, a hallmark of authentic Japanese forging technique.
The classic D-profile Ho wood handle (magnolia) is lightweight, moisture-resistant, and the traditional choice for Japanese single-bevel knives — comfortable for long sushi service sessions.
At 210 mm the blade is long enough for a full draw-cut on most fish fillets, yet compact enough for home kitchen use and comfortable storage.
Forged and finished by Japanese craftspeople using time-honoured techniques. Every Kaze no Hikari knife carries the precision and integrity of Japanese artisan knife-making.
-
01
Precision Slicing
Perfectly thin, even slices of fish and seafood — enhancing both mouthfeel and visual presentation on the plate.
-
02
Preserves Freshness
A single draw-cut rather than a sawing motion minimises tearing and oxidation, keeping each slice looking and tasting its best.
-
03
Professional Finish
Essential for authentic sushi and sashimi presentation. The mirror-like cut surface reflects light, elevating the visual quality of every dish.
-
04
Versatility Beyond Fish
Also ideal for slicing cooked meats, poultry roulades, and any ingredient where a clean, undisturbed cross-section matters.
-
05
Minimal Drag
The hollow-ground ura (back face) creates a natural air gap as the blade passes through soft ingredients, preventing sticking and preserving the cut surface.
-
06
A Legacy Tool
The Yanagiba has been the sashimi chef's knife of choice for centuries — choosing one connects you to a living tradition of Japanese culinary craft.
SK5 carbon steel rewards attentive care with exceptional performance. Follow these guidelines to keep your Yanagiba in peak condition and develop a beautiful natural patina over time.
Rinse under warm water immediately after use. Never leave acidic food residues (citrus, vinegar, fish) on the blade — they accelerate surface oxidation.
Dishwashers are strictly off-limits. The high heat, harsh detergents, and vibration will damage both the carbon steel blade and the Honoki wood handle.
Pat completely dry with a clean cloth after washing. Air-drying allows moisture to sit on the steel and can cause undesirable rust spots rather than an even patina.
Apply a thin film of food-safe mineral oil or camellia oil before long-term storage. This protects the steel and keeps the Honoki handle from drying out.
Use a fine whetstone (2000–6000 grit) to maintain the single-bevel edge. Honing steels and pull-through sharpeners are not suitable for single-bevel geometry.
Store in a knife block, on a magnetic strip, or in a wooden saya (sheath). Never store loosely in a drawer where blade contact can chip the fine edge.
Shop the Kaze no Hikari 210 Yanagiba and explore our full range of knife care essentials at Ginza Steel.
