Suisin Hayate Yanagi by Itsuo Doi
Item #: HSU-HAYA
Style: Sashimi Slicer
Master Artisan in Traditional Blacksmithing Arts, Mr. Keijiro Doi entered the world of Sakai City's traditional hand-forged knife crafting at the age of nineteen as an apprentice to his father, Kazuo Doi.

Determined to master his chosen art, the younger Doi applied discipline and hard work to achieve the highest level of craftsmanship, perfecting his skill in the most challenging area of low temperature forging and producing the singularly sharp blades indispensable to professional chefs.

Doi lives and works by his motto, "A good craftsman never stops learning about his art," and has been improving his technique daily for 60 years. As of the beginning of 2013, Doi has passed on this line to his son, Itsuo Doi. The original Hayate line forged by master Doi have his signature stamp and serial numbers on the back of the blade to signifying the order they were forged. The new Hayate line continued by master Itsuo Doi will not have serial numbers and will be engraved “itsu” in kanji on the front of the blade.

The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoiding stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. The kensaki yanagi, sakimaru takobiki and maguro yanagi serve similar functions, but are more elegant styles. If space allows, longer blades will produce better results. Korin recommends the 30cm length for this style, because it has the most optimal weight and length for slicing through the fish without damaging the flesh. Originated in Kansai (Osaka) region.

List Price: $
Price per Item: $740.00 – $1,025.00

Style Yanagi
Forged by Itsuo Doi
Steel Type Ao-ko
(Blue Steel)
Classification Hongasumi
Saya Cover Wooden Cover Included
Blade Single Edge
Handle Material Ebony Wood
Bolster Material Water Buffalo
(Bolsters are made from natural horn therefore colors may vary)
*HRc 62

For Left-Handed Customers

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.

Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.

General knife care tips and warnings

  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.

For more information, please check our pages on different types of sharpening stones or sharpening tips.

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