Tadafusa Hocho Kobo HK-7 Yanagiba 210mm

About the Shape -Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.

About Tadafusa Hocho Kobo -Tadafusa knives are manufactured in the city of Sanjo, part of the Niigata prefecture. Not only known as a traditional centre for tool and knife forging, but also for the finest sake Japan has to offer. Great booze AND knives? Let’s go! The core of the blade is made from a hard SLD steel but is clad in softer stainless steel. The softer, stainless steel acts like a cushion and protects the harder steel.
These Tadafusa knives were developed by Fumie Shibata, a female industrial designer who sought out input from the female perspective. They feature a tapered tang for a great balance, the handle is made from semi-charcoaled chestnut wood which helps make it very sanitary and corrosion resistant, and no, they aren’t just for ladies.

Knife Shape Yanagiba
Blade Length 210mm
Blade Height
Spine Thickness at Heel
Steel Type SLD Stainless Steel
Rockwell Hardness 61-62
Edge/Bevel Single Bevel, right hand bias
Handle Oval Chestnut handle with welded bolster
Maker Tadafusa
Knife Line
outside mm
inside mm