Kiritsuki Slicer 270 mm - M390 Monosteel | Precision Sashimi Geometry

A single-bevel blade built for one motion, performed with complete control.

The draw cut through raw fish requires no force. What it requires is a blade that holds its line — through the full 270 mm stroke, without deviation, without correction, without resistance. The Kiritsuke Yanagiba is built around that single demand. If that motion is central to how you work, this blade is worth understanding. If it is not, a different knife will serve you better.

Functional Behaviour

The single-bevel geometry directs each cut along a fixed path. There is no lateral drift. The urasuki — the concave back surface — reduces contact between blade and ingredient, so the fish separates cleanly rather than compressing against the steel. The result is a cut face that holds its integrity: no tearing, no drag, no loss of texture.

At 60–62 HRC, the edge maintains its geometry through extended sessions. Resharpening intervals are longer than with softer steels. When maintenance is needed, the single-bevel geometry simplifies the process — one surface, one angle, consistent results each time.

Blade Architecture

The 270 mm length allows the full draw cut to be completed in a single motion for most proteins — no repositioning mid-cut. A spine thickness of 4.0 mm provides rigidity without adding unnecessary forward mass. The blade holds its line under load without flex.

Engineering and Materials

Böhler M390 powder metallurgy steel carries a refined carbide structure. In practical terms: the edge geometry holds under repeated use rather than gradually rounding between sessions. Chromium content provides corrosion resistance appropriate for regular contact with raw fish and salt-water environments. Certified to LFGB standards for food contact.

Handle Engineering

North American desert ironwood is dimensionally stable under moisture and repeated handling. The black buffalo horn ferrule and copper spacer reinforce the blade-handle junction without shifting the balance point forward. Control is maintained through grip — the handle does not compensate for technique.

Manufacturing

Monosteel construction means the entire blade is produced from a single steel composition. No transition zones. No variation in hardness between sections. Edge behaviour at the tip is identical to edge behaviour at the heel.

Functional Use

Designed for: raw fish preparation requiring long, uninterrupted draw cuts; sashimi and sushi work where cut-face integrity directly affects presentation; extended prep sessions where edge consistency across multiple portions is the priority.

Not designed for: any task involving lateral force or impact; contact with bone, frozen material, or hard-skinned produce; cooks who rotate between Japanese and Western cutting technique within the same session.