Kaiden W2 Honkasumi 270 yanagiba

Top grade honkasumi 270mm yanagiba knife forged from white 2 steel, high performance, fantastic fit and finish. Reliable workhorse yanagiba by Kaiden.

Kaiden W2 Honkasumi 270 yanagiba

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339.95 AUD
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Code: KDW2-270YA

Kaiden White 2 Yanagiba 270mm

A PRO grade sashimi knife made from White 2 steel. The yanagiba is a long Japanese knife used for slicing boneless fillets of fish into bite size pieces of sashimi or toppings for nigiri. The kataba chisel edge is preferred by chefs over double bevel knives as it slices the most cleanly with minimal cell damage, keeping the fish in best condition.

Handle is octagonal magnolia wood with black buffalo horn bolster.

Kaiden W2 Honkasumi Series

Single bevel Japanese knives from Sakai region are famous amongst chefs the world over. While there are other regions that make single bevel knives, the benchmark has always been those forged and sharpened in Sakai.

While most in the know are fully aware of the hierarchy of steels (blue and white 1,2,3 etc) the differing grades of forging and sharpening finish are not so common knowledge.

Although different Sakai knife houses have differing designations for the lower grades most agree that the "Honkasumi" name should be kept for the highest finish blades forged and sharpened by the best and most experienced tradesmen. Kaiden Honkasumi follow this tradition by presenting professional knives of the highest calibre. A highly polished "ago", "uraoshi" finish and beautiful contrast in the hagane and jigane sets the standard for our W2 series.

Kaiden W2 knives are comparable to the top of the line "Masamoto KS Honkasumi" series (White 2, Shiro-ko) but with superior fit and finish, upgraded octagonal handle and without the premium pricetag of the Masamoto brands.

We are very fortunate to be able to present these knives to our customers.

Please note:

  • This is a single bevel knife (one sided edge) for right handed users only.
  • Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
  • This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.


Style Yanagiba Blade Length 260mm
Overall Length 415mm Weight 160gm
Blade Thickness 3.7mm Tang Pin tang
HRC (hardness)
Composition Hitachi white 2
Edge Kataba bevel for right handers Saya Not included


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