Jikko Sakai Aogami Super Yanagiba 270mm

From Aritsugu, Kyoto's legendary knife shop established in 1560, this 300mm yanagiba is the preferred length for experienced sushi chefs. Forged in Shirogami #1 for maximum sharpness and a silky cutting feel through raw fish. Aritsugu knives carry centuries of Kyoto craftsmanship and are considered heirloom pieces by Japanese culinary professionals.

Misono's UX10 series is the workhorse of professional Japanese kitchens, using Swedish stainless steel originally developed for surgical instruments. The 240mm gyuto is the most popular size for professional chefs who need all-day performance. Made in Seki, Gifu, Misono represents the bridge between Western-style construction and Japanese sharpness standards.

From Masamoto Sohonten, one of Tokyo's most storied knife makers established in 1866. This hon-gasumi deba in Shirogami #2 steel is the gold standard for fish butchery, built thick and heavy to break through fish bones cleanly. The traditional single-bevel grind and soft-iron cladding are hallmarks of Masamoto's uncompromising craftsmanship.