Category: Yauchi Hamono(八内刃物製作所)

This is a hand-crafted deba knife 150 mm made in Sakai city, Osaka Prefecture, Japan. You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.” *Please be noticed that this blade is made from white steel No.2 which can be rusted if you leave it wet.

Santoku Knife is called “can-do-everything knife” and it has good sides of both of Japanese knives and European knives.
The blade is thin and it can cut meat and vegetables.
White #2 Steel of Yasugi is used in the blade which is commonly used for professional chef knives and it has very fine sharpness.
Please dry the knife right after washing it. If you keep it wet, it will be oxidized.

Santoku Knife is called “can-do-everything knife” and it has good sides of both of Japanese knives and European knives.
The blade is thin and it can cut meat and vegetables.
White #2 Steel of Yasugi is used in the blade which is commonly used for professional chef knives and it has very fine sharpness.
Please dry the knife right after washing it. If you keep it wet, it will be oxidized.

Sashimi knife is designed only for cutting sashimi. The tissue of fish can be damaged by being scratched of back-and-forth motion, however, with this sashimi knife, you don’t have to pump it many times. Please enjoy the palatable taste of sashimi with our sashimi knife.

Nakiri Knife is commonly used in ordinary Japanese houses.
It is called “Vegetable Cutting Knife”, however, you can use it in various cooking. It is not shined-up on purpose so that it can be strong against oxidization on the blade. This old-school Nakiri Knife is popular among people who love cooking.

It has 150mm long blade and comes in handy for especially female users.
White #2 Steel of Yasugi is used in the blade so it needs to be good taken care of, however, it has very fine sharpness. You can cut vegetables, meat and fish as well.

Santoku Knife is called “can-do-everything knife” and it has good sides of both of Japanese knives and European knives.
The blade is thin and it can cut meat and vegetables. High-Speed Steel is used in this knife and it helps the knife uncorroded.

This is designed for cutting Makizushi (Roll Sushi) or Oshizushi (Pressed Sushi).

This is designed to cut water melons. This is a built-to-order product and the waiting time of this item is 6-12 months.

This is designed for cutting soba noodles. By using its weight, you can cut the soba noodles by pushing the blade forward. Since the blade is long, one cutting motion is enough to cut one line of soba noodles. Please be noticed that “White #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

This is designed for cutting soba noodles. By using its weight, you can cut the soba noodles by pushing the blade forward. Since the blade is long, one cutting motion is enough to cut one line of soba noodles. Please be noticed that “White #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

This is designed for cutting bornes of Hamo(Muraenesocidae). This knife is mainly used in sushi restaurants and culinary restaurants. Please be noticed that “White #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

This is designed for cutting something like salmon. It’s usually used in a fish market or fish stores, so it is not shined-up on purpose. Please be noticed that “White #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.”Blue #2 Steel is used in the blade, so please use this if you are looking for a better sharpness. Please be noticed that “Blue #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

This is a deba knife 180 mm and build-to-order item.
You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.”Blue #2 Steel is used in the blade, so please use this if you are looking for a better sharpness. Please be noticed that “Blue #2 Steel” is not stainless steel so it can be oxidized easily if you leave it wet after using it. Please make sure to keep it dry after washing it carefully.

You can use this to cut some small fish. This is also called “horse mackerel cutting knife.” Kodeba has the same shape of “Oodeba”, but it’s built in a smaller size.

Sashimi knife is designed only for cutting sashimi. The tissue of fish can be damaged by being scratched of back-and-forth motion, however, with this sashimi knife, you don’t have to pump it many times. Please enjoy the palatable taste of sashimi with our sashimi knife.

Sashimi knife is designed only for cutting sashimi. The tissue of fish can be damaged by being scratched of back-and-forth motion, however, with this sashimi knife, you don’t have to pump it many times. Please enjoy the palatable taste of sashimi with our sashimi knife.

Sashimi knife is designed only for cutting sashimi. The tissue of fish can be damaged by being scratched of back-and-forth motion, however, with this sashimi knife, you don’t have to pump it many times. Please enjoy the palatable taste of sashimi with our sashimi knife.

This is a vegetable cutting knife known as “Usuba Knife.” The tip of the blade is rounded and it’s a common design in Kansai-Area in Japan. It’s designed for “Sengiri” and “Katsura Muki” for instance, and very popular among chefs and ordinary people who love cooking.

This is a vegetable cutting knife known as “Usuba Knife.” The tip of the blade is squared and it’s a common design in Kanto-Area in Japan. It’s designed for “Sengiri” and “Katsura Muki” for instance, and very popular among chefs.

It has 150 mm long blade and comes in handy for especially female users.
The black part is not shined-up on purpose so that it can be strong against oxidization on that part.
However, white #2 steel of Yasuki is used in the blade so it needs to be good taken care of, however, it has very fine sharpness.