1 store* Image from Japanese Chef's Knife (JCK)
from$1,203
Masamoto · Yanagiba (Sashimi Knife)
Masamoto Gyokuhaku Hon-Kasumi Shirogami Yanagiba 330mm
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What to know before you buy
About this knife
- Yanagiba knives of this 330mm length are long: best on a large board with room to work.
- Handle: not stated by the store.
- Shirogami (White steel) is a carbon steel that rusts and stains if it is left wet, so it is wiped dry after every use.
Limits to know
- It is single-bevel: sharpened on one side only, made for one hand, and harder to sharpen well than a double-bevel knife.
- Carbon steel develops a patina and can rust; it is not for a knife that sits wet in the sink.
Written from this knife's catalog record (steel, handle, length, grind). Knife Fit has not tested it; see how we work.
Good to know for beginners
A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.
In the glossary: Yanagiba · Shirogami (White steel)
Catalog data last refreshed 2 Nov 2026. Knife Fit compares prices only and does not sell knives.