HOSHANHO 10-inch Yanagiba Sushi Knife — Rosewood Octagonal Handle, Ultra-Sharp Sashimi Blade

The HOSHANHO 10-inch yanagiba sushi knife is a professional sashimi knife built for ultra-thin, clean slices, pairing a high-hardness multilayer steel blade with an ergonomic rosewood octagonal handle.

Designed to meet the expectations of home cooks and restaurant chefs alike, this sashimi knife emphasizes precision cutting and long-lasting edge retention. The long, flat yanagiba profile creates continuous, single-stroke cuts that preserve the texture and presentation of delicate ingredients like raw fish, tofu, and soft cheeses. The blade’s multilayer construction and hand-finished edge combine modern metallurgy with traditional Japanese ergonomics for reliable performance in busy kitchens.

How does the blade make cleaner sashimi slices?

The 10-inch yanagiba shape provides a long, narrow cutting surface that minimizes back-and-forth sawing, so each stroke severs fish fibers cleanly. A hand-polished edge finished at approximately 12–15° per side and a high Rockwell hardness ensure a keener, more consistent cut across the entire blade.

• Long flat blade reduces fiber tearing for smoother surfaces
• 12–15° hand-polished bevel for acute cutting performance
• HRC 60±2 hardness for firm edge stability during repeated use
• Double-bevel profile balances sharpness with practical durability

What materials and construction give this knife its durability?

The HOSHANHO yanagiba is forged from 10Cr15CoMoV core steel with eight protective composite layers. This sandwich-style construction protects the core while adding toughness and visual appeal, and it helps maintain sharpness under regular kitchen conditions.

• 10Cr15CoMoV core offers a blend of hardness and edge retention
• Eight-layer composite cladding increases chip resistance and stability
• Forged build improves structural integrity compared with stamped blades
• Hand finishing tightens tolerances and refines the cutting geometry

Why choose the octagonal rosewood handle?

The traditional octagonal handle design provides a secure, balanced grip that helps guide precise cuts while reducing wrist fatigue. Constructed from rosewood and accented with copper pins, the handle is both tactile and stylish—suitable for extended prep sessions and professional countertops.

• Ergonomic octagonal shape for repeatable hand positioning
• Rosewood offers a warm feel and refined appearance
• Copper rivet details add visual contrast and durability
• Secure fit between blade tang and handle improves control

How versatile is this knife beyond sushi and sashimi?

While optimized for raw fish and thin slices, the blade also excels on other soft ingredients where clean, accurate slices matter. It handles tofu, soft cheeses, and delicate garnishes comfortably, making it a flexible tool for both plated presentations and everyday prep.

• Ideal for filleting and single-stroke slicing of fish
• Works well for delicate proteins and soft dairy products
• Long blade is handy for cutting rolls and large blocks
• Suitable for both home cooks and culinary professionals

Who is this for? The HOSHANHO 10-inch yanagiba is intended for cooks who value presentation and precision: sushi enthusiasts, hobbyist chefs, and restaurant operators seeking a reliable sashimi knife. If you plate raw fish or prepare delicate ingredients frequently and want a blade that combines traditional handling with modern steel technology, this knife is a purposeful addition to your collection. It’s not a multipurpose cleaver; it’s a specialist tool crafted to make thin, clean slices and to hold an edge through sustained use.