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  1. Masashi Kobo Yanagiba

Masashi Kobo Yanagiba
Sashimi Knife

More Information

White Paper Steel Yanagiba sashimi knife from Masashi Kobo.

Masashi Yamamoto, nephew of Mr Yoshida from Yoshikane, makes the most sublime knives imaginable in Sanjo city, Niigata. These singled bevelled yanagiba are essential for professional fish preparation - the blade is long enough to slice with one cut rather than using a sawing motion, and gives a more precise cut than double bevelled blades.

More about Masashi

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Masashi Yamamoto trained under his uncle, Yoshida san at Yoshikane, and produces knives of stunning quality - primarily in his signature SLD steel, a hard wearing, very-nearly-stainless-steel. In 2018 Masashi moved his forge to a new factory in Sanjo (in Niigata Prefecture) and now has two apprentices working with him.

We think he looks a little like Christopher Walken, and he claims to be a children’s ski instructor - something we don’t doubt.

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USD / Delivering to United States

Masashi Kobo YanagibaAdd to Wishlist
Masashi Kobo Yanagiba
  • 252g
  • Shirogami White Paper steel
  • Magnolia handles
  • Made in Sanjo, Japan
  • In Stock - Available to dispatch worldwide, or to collect
Niwaki Combination Stone #1000/3000
  • 761g
  • 185 x 65 x 30mm
  • Ceramic Composite
  • In Stock - Available to dispatch worldwide, or to collect
Delivery

UK:

  • Free delivery for orders over £100*
  • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
  • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

*Surcharges may apply to some larger or heavier items to some areas.

Global:

  • Free delivery for orders over £/$/€100*
  • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
  • We use DHL or FedEx, and we’ll email you the tracking info.

*Surcharges may apply to some larger or heavier items to some areas.

Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

Knife Care

Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

  • Hand wash
  • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
  • Dry thoroughly
  • Store individually
  • Wipe over with Camellia Oil if not using regularly
  • Sharpen every two weeks or so of regular use
  • Use the Niwaki Combination Stone for everyday sharpening
Masashi Kobo Yanagiba
Essentials