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Yoshikazu Ikeda  |  SKU: YIKEDA_W3300_WAVE

Yoshikazu Ikeda White 3 Honyaki Yanagiba 300mm with Wavy Hamon, Heart-shaped Ebony Handle

$1,869.98 $2,199.95
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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.

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    +61 2 8234 8848
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    +61 3 8199 9948
    Pickup only

Goes well with

Detailed Specifications
Line Yoshikazu Ikeda Honyaki
Profile Yanagiba / Sashimi knife
Bevel Type Single Bevel
Weight 289 g        10.19 oz
Edge Length 296 mm   .11.65 inch
Heel Height 35 mm     .1.38 inch
Width @ Spine 4.4 mm     0.17 inch
Width @ Mid 3.8 mm     0.15 inch
Width @ 1cm from Tip 1.1 mm     0.04 inch
Steel White 3 / Shirogami #3 | Carbon
Blade Construction Honyaki
Maker's hardening hardness 60 HRC or more
Surface Finish Mirror Polish
Handle Heart-shaped Ebony Handle
Region Sakai
Best for
  • Enthusiasts
  • Collectors
    		•

    Free shipping for knives over AU$200 Australia wide.

    World-wide shipping via DHL Express, 3 to 6 days (not available in the UK).

    Yoshikazu Ikeda is one of Sakai’s most respected veteran blacksmiths, particularly well known for his work with Honyaki — a demanding traditional construction that requires exceptional control during forging and heat treatment.

    This 300mm Yanagiba is forged from White #3 carbon steel in Honyaki construction, using a single piece of steel rather than the laminated structure found on most traditional Japanese knives. White #3 is a particularly interesting choice for Honyaki, offering a fine, responsive edge while bringing a slightly more forgiving character than the harder White #1 commonly associated with high-end Honyaki blades.

    Running along the blade is a beautifully defined wave hamon, created through differential heat treatment and forming an integral part of the blade rather than a decorative surface pattern. Its flowing appearance gives the knife much of its individual character while reflecting the traditional techniques behind its construction.

    The long 300mm Yanagiba profile is built for smooth, uninterrupted draw cuts through sashimi and delicate proteins, producing clean surfaces with minimal disturbance to the flesh.

    Finished with an ebony handle and marble horn ferrule, the warm natural grain provides a refined contrast to the restrained appearance of the Honyaki blade.

    A highly traditional Sakai slicer defined by its White #3 Honyaki construction, expressive wave hamon and the unmistakable character of a hand-forged blade.

    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

    Ikeda Tanrenjo (池田鍛錬所) is the forge of Yoshikazu Ikeda (池田美和) in Sakai. He began making knives in 1967 under his father, a blacksmith, set up on his own in 1983, and describes himself as carrying on Sakai's forged-knife technique. He makes mainly professional Japanese knives, such as water-quenched honyaki (mizu-honyaki) and suminagashi, and honyaki is his specialty.

    His own profile page says that when he started under his father he wondered whether he would last the summer staring at the red charcoal. He says his hands are not clever but clumsy and stubborn, stubborn enough to hammer the metal again and again.

    His page lists his honours: certified as a traditional craftsman by METI in 1988, the Sakai City Special Contribution Award in 1999, the Kansai Bureau of Economy, Trade and Industry Award in 2004, and Osaka Prefecture's Master Craftsman in Naniwa in 2014.

    The knives we list are all honyaki. In Blue 1 there are mizu-honyaki yanagiba and K-tip yanagiba, some as sets with moribashi; in White 1, a mizu-honyaki sakimaru takohiki with a Mt. Fuji hamon, a kachikaeshi gyuto set and a wave hamon yanagiba sold as a blade only; in White 3, honyaki sakimaru sujihiki, some with a Mt. Fuji hamon, and a gyuto. There is also a Western-handled honyaki sakimaru sujihiki.

    • Yanagiba: Japanese knife profile, sumi ink on washi

      Profile: Yanagiba

      Sashimi knife

      A yanagiba is the classic Japanese sashimi knife: a long, slender, single-bevel slicer with a gently curved edge that tapers to a pointed tip. It is the Kansai (Osaka) style, ground on one side with a concave ura on the other, so it draws one clean cut through raw fish without pressing or sawing. Typical lengths run from 240mm to 330mm.

      It is made for slicing sashimi and sushi toppings in a single draw, and for skinning and portioning fillets. Compared with the takohiki, the Kanto slicer with a square tip, the yanagiba has a pointed tip. Compared with the K-tip yanagiba, its tip is a curved point rather than an angled one. The sakimaru takohiki shares its length but ends in a rounded, sword-like tip, not a sharp point.

      Slide for more >>

    • Steel: White 3 / Shirogami #3

      White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.

      Manufacturer:

      • Hitachi Metals (now Proterial), Japan

      Nature: Carbon

      Maker's hardening hardness: 60 HRC or more

      << Slide for more >>

    • Handle Specs

      Profile: Heart Shape WA

      Material:

      • Ebony
      • Marble / Blonde Horn

      The heart-shaped WA profile pairs an ebony body with a marble/blonde horn ferrule. In the example shown, the pale, streaked horn contrasts with the dark wood.

      << Slide for more

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    St Peters, Sydney

    St Peters

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    Crows Nest, Sydney

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    Braddon, Canberra

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    Braddon, ACT 2612
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    Prahran, Melbourne

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    Shop 1, 180 Commercial Rd
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