Sukenari | SKU: SKNR-B2-KYA270

Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle

Name: Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle
Brand: Sukenari
SKU: SKNR-B2-KYA270
Price: 492000 KRW
Availability: InStock

₩492,000

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.

Sold out right now

Leave your email and we’ll send one message the moment it’s back in stock.

One email, no marketing. Privacy policy.

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

Detailed Specifications

Line	Sukenari Blue Steel Single Bevel Migaki
Profile	K-tip Yanagiba / Sashimi Knife
Bevel Type	Single Bevel
Weight	244 g \| 8.6 oz
Edge Length	265 mm \| 10 7/16″
Heel Height	33 mm \| 1 19/64″
Width @ Heel	4.2 mm \| 11/64″
Width @ Mid	3.7 mm \| 9/64″
Width @ 1cm from Tip	1.4 mm \| 1/16″
Steel	Blue 2 / Aogami #2 \| Carbon
Blade Construction	Nimai - Soft Iron Clad
Hardness (HRC)	61 - 63
Surface Finish	Migaki
Handle
Region	Toyama
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Traditional Single-Bevel Performance with Lasting Edge Retention

Forged in Toyama, Japan, the Sukenari Blue Steel Single Bevel Migaki series combines traditional Japanese blade geometry with the dependable performance of Blue Steel carbon steel.

Blue Steel is highly regarded for its excellent balance of sharpness, edge retention and sharpening response. Its alloyed carbon steel composition allows it to take a very keen edge while maintaining that sharpness through extended use, making it particularly well suited to professional kitchens and experienced users who value consistent cutting performance.

The traditional single-bevel geometry provides precise control, clean slicing and highly accurate cuts, making the series ideal for sashimi, fish preparation and other detailed Japanese kitchen work. A smooth Migaki polished finish gives the blade a clean, understated appearance that complements its professional character.

Backed by Sukenari’s established craftsmanship, this line offers a refined balance of sharpness, durability and traditional Japanese performance.

Pros	Cons
Excellent performance Great for professionals	Need extra care A little bit brittle

Care Instruction

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

Sukenari

Sukenari: The Toyama Forge That Tames Steel No One Else Can

Sukenari(佑成), a brand with a trademark written in two Kanji, one is "to support" or can be broken down to "human and its right side", the other one is "become, achieve). According to the current Representative Director Nobuo Hanaki, this name is filled with the desire of making product that will become an inseparable part in the right hand of those who cook.

Eversince the founding of the company in Showa 8th (1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

Eversince the founding of the company in Showa 8th(1933), Sukenari have been renowned for its products utilizing the hardest manufacturing technique of Honyaki. This applies not only to the traditional carbon steel, but also to modern stainless alloy steels, or even powder metallurgy steels. It is quite safe to say Sukenari, is one of the most, if not the most pioneering Japanese company in terms of new steel selection, with glorious track records of forging with steels never seen on any other kitchen knives.

ZDP-189, YXR7 and HAP-40, these are the steels with extreme performance that was never considered by the industry to be suitable for knife making, yet Sukenari was daring enough to experiment with them, which lead to the adoptation by the industry. Without this company, we are likely unable to get our hands on some of the extreme performer knives today. It is great to see a Japanese company with rich history can breake the stereotype of lacking in innovation, and show us there are still potential for improvement. Just like the current company owner, 3rd-generation Hanaki - Mr. Nobuo Hanaki said: "we are willing to work hard to improve our skill and technique, so we can be relied upon by those who cook."

“The knife behind the knife — and the steel no one else dares.”

Est. 1933 | 昭和8年

Known for Forging the "unforgable" powdered steels

Website sukenari.jp Instagram @sukenari_official Read more about Sukenari

Knife details

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.

Compare with

Blue 2 / Aogami #2

—

1.25% 0.9% 0.6% 0.3% 0

C — Carbon Cr — Chromium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness61–63 HRC

Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

Construction

Nimai - Soft Iron Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

Finish

Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

Frequently asked questions

Shirogami 1 vs shirogami 2 — what is the difference?

Shirogami 1 (White 1) has a higher carbon content than Shirogami 2 (White 2), roughly 1.3% vs 1.1%, making it the purer carbon steel and the one some craftsmen still regard as the best, though in practice the two have become harder to distinguish as modern metallurgy has made both quite pure.

The catalog lists White 2 / Shirogami #2 with a carbon content of 1.1% and a hardness range of 60, 64 HRC. The editorial copy notes White 1 sits around 1.3% carbon. That 0.2% difference is the core spec gap. More carbon generally means you can push hardness higher and hold a keener edge, but it also makes the steel more brittle and less forgiving. White 2 trades a bit of that potential peak sharpness for slightly better toughness and ease of sharpening.

Shirogami 1 carries a certain prestige. Sukenari's Nobuo Hanaki once told me directly that they only use White 1 for their mizu-honyaki because it is the pure form of carbon steel, it carries that halo. Among traditional smiths, White 1 is still spoken of as the benchmark. That said, in recent years the improvement in metallurgical manufacturing has narrowed the real-world gap. The rumor is that both grades are now so pure that separating them in practice is no longer straightforward. I've also heard that Hitachi has stopped producing White 1, though I can't confirm that.

Reviewed by K&S Staff · Last updated 31 July 2026

Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle

Availability

Detailed Specifications

Traditional Single-Bevel Performance with Lasting Edge Retention

Sukenari

Knife details

K-tip Yanagiba

Blue 2 / Aogami #2 Element Composition

Blue 2 / Aogami #2

Nimai - Soft Iron Clad

Migaki

Frequently asked questions

You May Also Like

Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle

Visit Us In Person

St Peters

Crows Nest

Canberra

Prahran

Footer links