SE-FK-300 Yanagiba — Elegance of the Blade in Its Purest Form

The SE-FK-300 from the elite MAC SE series is the essence of Japanese craftsmanship at its most refined. This is a knife created not for mass production, but for those who understand the weight of a true tool and consciously choose absolute quality. Each piece is handcrafted in Sakai through a process that demands months of work, complete control over the steel, and the patience of a master. This is a level of workmanship that has become exceedingly rare today.

The blade is forged using the prestigious Honyaki technique from solid Yasuki Shirogami (White Steel)—a legendary material prized for its structural purity, its ability to achieve extreme sharpness, and its exceptional response to differential heat treatment. This steel allows no mistakes. Every stage of forging, hardening, and finishing must be executed flawlessly, as even the slightest imperfection results in the blade being rejected. For this reason, only a handful of masters are capable of working with it at the standard required for the SE series.

Differential hardening gives the blade its distinctive character: an extremely hard cutting edge paired with controlled flexibility along the spine. This balance delivers not only extraordinary sharpness, but also stability in use, refined cutting performance, and long-term durability—even under intensive conditions.

The Kasumi finish is the result of prolonged, meticulous hand polishing with water stones. It gives the blade its signature silky, milky, mist-like surface that subtly emphasizes the blade line and the structure of the steel. This finish is instantly recognizable in the world of master-grade knives—not as decoration, but as a mark of quality and a conscious choice.

The SE-FK-300 is a Yanagi-ba-bōchō (柳刃包丁)—the fundamental knife of sushi masters, single-bevel sharpened in the kataba style. Its long, narrow blade is designed for absolute purity and control of the cut. Yanagiba knives are used primarily for preparing sushi and sashimi, where a single motion of the blade determines the texture, flavor, and visual elegance of the dish.

Yanagiba knives are mainly used for slicing boneless fish fillets for sashimi and sushi, but they are equally effective for filleting small to medium fish and for skinning. The slender blade geometry and very acute edge angle significantly reduce resistance during cutting, allowing the knife to glide effortlessly without damaging the structure of the ingredient.

As with Sujihiki knives, the long blade of a Yanagiba enables a single, uninterrupted cut—from heel to tip. The combination of proper technique, single-bevel geometry, and perfect sharpness results in minimal cellular damage along the cut surface. This is especially important for dishes in which fish is served raw, as it preserves the fish’s natural flavor, texture, and sheen.

The name Yanagiba translates as “willow-leaf blade,” a comparison that perfectly captures the knife’s long, slender, and elegant silhouette. This classic form originates from the Kansai region of Japan and has remained the gold standard among sushi masters for decades. While many variations of Yanagiba exist, this traditional shape remains the most widely chosen by professionals.

Yanagiba knives are produced in blade lengths ranging from 210 mm to 360 mm, with 300 mm representing a perfect balance between precision, control, and fluidity of movement. The SE-FK-300 is intended for chefs who demand absolute control over the blade, as well as for discerning enthusiasts and collectors. A left-handed version is available by special order, crafted individually with the same uncompromising standards of quality.

The SE-FK-300 is not an everyday knife.
It is a knife of choice—a symbol of respect for the ingredient, the craft, and the act of cutting itself.
Elegance that needs no justification.