{"product_id":"hatsukokoro-hyomon-damascus-yanagiba-270mm","title":"Hatsukokoro Hyomon Damascus Yanagiba 270mm","description":"\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eThe Hatsukokoro Hyomon White #2 Damascus Yanagiba 270mm with Prisma Knife Handle is a traditional right-handed Japanese sashimi knife built for clean, elegant pull cuts through raw fish, proteins, and delicate preparations. The long 270mm single-bevel blade allows the user to slice in one smooth motion, helping preserve texture, shine, and clean presentation without sawing or tearing.\u003c\/p\u003e\n\u003cp\u003eAt the core is Shirogami #2, also known as White #2 carbon steel, a favorite among traditional Japanese knife users because it sharpens easily, takes a very fine edge, and responds beautifully on whetstones. The hand-laminated Damascus cladding gives the Hyomon line its striking layered look, while the custom Prisma Knife Handle turns this yanagiba into a functional collector’s piece with a more elevated, one-of-a-kind presentation.\u003c\/p\u003e\n\u003cp\u003eThis knife is best suited for experienced cooks, sushi chefs, and serious home users who understand single-bevel geometry. It is reactive carbon steel, so it should be washed by hand, dried immediately, and never placed in a dishwasher. For long-term care, use a knife-friendly board such as a \u003ca href=\"https:\/\/tokushuknife.com\/collections\/hasegawa-cutting-board\"\u003eHasegawa Pro Cutting Board\u003c\/a\u003e, maintain the edge with careful whetstone sharpening, and protect the blade with a light coat of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e when storing for longer periods.\u003c\/p\u003e\n\u003ch2\u003eCommon Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e What is a yanagiba knife used for?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e A yanagiba is a traditional Japanese slicer designed for sashimi, sushi, and precise protein slicing. The long blade helps create smooth, glossy cuts in one continuous pull, which is especially important when preparing raw fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Is this Hatsukokoro Hyomon Yanagiba suitable for home cooks?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Yes, but it is best for a confident home cook or professional who understands single-bevel knives. This is a right-handed, traditional Japanese blade, so it requires more careful technique than a standard double-bevel chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e How do I care for White #2 carbon steel?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e Wash and dry the knife immediately after use, especially after cutting acidic or salty foods. White #2 will naturally develop a patina over time, but orange rust should be removed. For storage, apply a thin layer of \u003ca href=\"https:\/\/tokushuknife.com\/products\/100-pure-tsubaki-japanese-knife-maintenance-camellia-oil-3-4-oz\"\u003eTsubaki oil\u003c\/a\u003e and keep the edge protected.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Should I strop or sharpen this knife?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA:\u003c\/strong\u003e For light maintenance, careful stropping on a quality leather strop can help refine the edge between sharpening sessions. For full sharpening, traditional single-bevel knives should be sharpened by hand on whetstones or serviced by someone experienced with yanagiba geometry. Tokushu Knife also offers a \u003ca href=\"https:\/\/tokushuknife.com\/products\/knife-sharpening-service\"\u003eknife sharpening service\u003c\/a\u003e for customers who want professional edge work.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Hatsukokoro\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLine:\u003c\/strong\u003e Hyomon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlacksmith: \u003c\/strong\u003eTakehiro Nihei\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba \/ Sashimi Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 259mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Height: \u003c\/strong\u003e33.1mm \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCore Steel:\u003c\/strong\u003e White #2 \/ Shirogami #2 Carbon Steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCladding Type:\u003c\/strong\u003e Damascus Carbon Steel Cladding\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge Geometry:\u003c\/strong\u003e Traditional Single Bevel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand Orientation:\u003c\/strong\u003e Right-Handed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Damascus \/ Hyomon Pattern\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverall Length:\u003c\/strong\u003e 405mm \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Heel):\u003c\/strong\u003e 3.86mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Mid):\u003c\/strong\u003e 2.8mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpine Thickness (Tip): \u003c\/strong\u003e0.73mm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight: \u003c\/strong\u003e198g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Prisma Knife Handle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness (HRC):\u003c\/strong\u003e 62\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately; carbon steel is reactive and may patina\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBest For:\u003c\/strong\u003e Sushi, sashimi, raw fish slicing, boneless protein slicing, advanced Japanese knife users, collectors, and cooks seeking a traditional White #2 single-bevel yanagiba with premium custom handle work.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare Note:\u003c\/strong\u003e This is a high-performance Japanese carbon steel knife. Do not twist, pry, cut frozen foods, cut bones, or use on glass, stone, or ceramic boards. Use smooth pull cuts, dry immediately after washing, and store safely between uses.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"H\u0026K","offers":[{"title":"Default Title","offer_id":47175911178464,"sku":"","price":1499.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/6720\/0736\/files\/hatsukokoro-hyomon-white-2-damascus-yanagiba-270mm-prisma-handle-02.jpg?v=1782926674","url":"https:\/\/tokushuknife.com\/products\/hatsukokoro-hyomon-damascus-yanagiba-270mm","provider":"Tokushu Knife","version":"1.0","type":"link"}