1 store* Image from Globalkitchen Japan
from$505
Takumi Ikeda · Yanagiba (Sashimi Knife)
Takumi Ikeda Yoshihiro Mizu Migaki Shirogami Yanagiba 330mm
listed price$3500 USD
at Yoshihiro Cutlery · United States
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* Image from Yoshihiro Cutlery · Request removal
Every store, in USD
Price comparison
Lowest listed price first · every store converted to USD
| Retailer | Price | Shipping | Last checked | Store link |
|---|---|---|---|---|
🇺🇸Yoshihiro CutleryLowest listed price | $3500 USD | Shipping calculated at checkoutShips to US, CA, IL | Go to store |
These are product prices as the stores listed them at the check date shown, not delivered totals: shipping, taxes and import fees depend on where you live, and stock can change after a check. Prices in other currencies are converted at the European Central Bank rate of 30 Oct 2026. Each price was matched to this exact version of the knife, listed as in stock, and checked within the last 48 hours. How we check · Terms
Average price
Average listed price across all stores, one point per month, in USD
A new point is added on the 1st of each month.
Specifications
- Maker
- Yoshihiro
- Blacksmith
- Takumi Ikeda
- Made in
- Sakai, Japan
- Steel
- White Steel #1
- Hardness
- 65 HRC
- Finish
- Mirror finish
- Handle
- Western (yo)
- Bevel
- single
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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.
- It has a Western-style (yo) handle, the kind most cooks outside Japan are used to.
- 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. The Western handle has the familiar heft and grip of a European chef's knife.
In the glossary: Yanagiba · Shirogami (White steel) · Western handle
Newest price check for this knife: . Catalog data last refreshed 2 Nov 2026. Knife Fit compares prices only and does not sell knives.