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Yoshikazu Ikeda

Exotic: Yoshikazu Ikeda Blue #1 Mizu-Honyaki K-tip Yanagiba 300mm / Moribashi Set

$102,375.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile K-tip Yanagiba / Sashimi Knife
Bevel Type Single Bevel
Weight 232 g        8.18 oz
Edge Length 291 mm   .11.46 inch
Heel Height 32 mm     .1.26 inch
Width @ Spine 4.3 mm     0.17 inch
Width @ Mid 3.4 mm     0.13 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 1 / Aogami #1 | Carbon
Blade Construction Honyaki
Hardness (HRC) 61 - 64
Surface Finish Mirror Polish
Handle Special Handle
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This Yoshikazu Ikeda Blue #1 Mizu-Honyaki K-tip Yanagiba is a 300mm single-bevel sashimi knife best fit for professionals preparing raw fish and seafood. Forged in Sakai by Yoshikazu Ikeda, president of the Sakai Traditional Craftsmen Association, this blade features honyaki construction from Hitachi Blue #1 carbon steel with a mirror polish finish. The K-tip profile provides a defined point for fine cutting tasks while maintaining the long, slender geometry required for precise sashimi slicing.

    Blue #1 steel contains high carbon and tungsten content, offering edge retention and toughness at 61-64 HRC. This reactive carbon steel requires immediate drying after use to prevent rust and develops a protective patina over time. The single-bevel geometry measures 291mm in edge length with a 32mm heel height and spine thickness tapering from 4.3mm at the heel to 0.9mm at the tip. Weighing 232g, this knife suits users seeking traditional Japanese craftsmanship for dedicated raw protein preparation.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Yoshikazu Ikeda

    Yoshikazu Ikeda, born in 1946, is a renowned Japanese kitchen knife craftsman and the top blacksmith in Sakai, a city famous for its traditional knife-making. He and his late brother, Tatsuo Ikeda, are especially famous for their expertise in crafting honyaki knives, which are considered the pinnacle of Japanese kitchen knives. With a career spanning decades, Ikeda has mastered the art of forging high-quality kitchen knives, blending traditional techniques with modern innovations. He is celebrated for his meticulous craftsmanship, producing blades known for their sharpness, durability, and exquisite finish. Ikeda's knives are highly sought after by professional chefs and culinary enthusiasts worldwide. His dedication to his craft has earned him a prestigious reputation, making him a pivotal figure in preserving and advancing Sakai's knife-making heritage.

    Master Ikeda is the main blacksmith for Yoshihiro (义弘) and Ninohi (子の日）.

    • Profile: K-tip Yanagiba

      Sashimi Knife

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. The Kiritsuke variant of Yanagiba has a even flatter profile and a more clearly defined tip, this design not only enhances the slicing capability of the Yanagiba, but also enables it to do more fine cuttings with the front section of the knife. In high end Omakase restaurants, we can often see the chefs produces Sashimi with a Kiritsuke Yanagiba then turn around to cut up various vegetables, produces and decorations with the same knife, which really shows the precision and versatility of this design.

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    • Steel: Blue 1 / Aogami #1

      Blue Steel No.1, also known as Aogami #1 or Yasugi #1 Blue Steel, is a premium high carbon steel from Hitachi Metals Ltd, celebrated for its exceptional edge retention and toughness. This steel is an upgrade from Blue Steel No.2, enriched with higher carbon and tungsten content, making it a favorite for high-grade Japanese traditional single-bevel knives. It's known for being easy to sharpen, achieving a very fine edge that lasts. Despite its susceptibility to rust, with proper care and maintenance, including regular wiping and drying, it can develop a protective patina that minimizes rusting. Blue Steel No.1 is highly regarded among knife makers for its ability to achieve a mirror finish and maintain a sharp edge over extended periods, offering an outstanding balance of performance and durability.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 64

      << Slide for more >>

    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

      << Slide for more

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    Unit 2, 2 Bishop St
    St Peters, NSW 2044
    (02) 8234 8818 sales@knivesandstones.com.au
    Mon–Fri 10am–5pm Closed weekends

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    Crows Nest, Sydney

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    107 West St
    Crows Nest, NSW 2065
    (02) 8234 8848
    Mon, Tue, Fri, Sat, Sun 10am–6pm Closed Wed & Thu
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    Braddon, Canberra

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    Kakumei
    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
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