1 store* Image from Japanese Chef's Knife (JCK)
from$1,199
Yoshihiro · Yanagiba (Sashimi Knife)
Yoshihiro Ikeda Mizu Honyaki Mirror-Finished Migaki Shirogami Kiritsuke 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, Europe, IL, JP | 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 3 Nov 2026. Every row in this table is matched to this exact version of the knife; only listings confirmed in stock within the last 48 hours count toward the lowest listed price and the price gap. 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 4 Nov 2026. Knife Fit compares prices only and does not sell knives.