Name: HO-FK-300 - MAC KNIVES
Brand: - All -
SKU: HO-FK-300
Price: 2570.00 PLN
Availability: OutOfStock

HO-FK-300

2,570.00 zł brutto

Check availability.
sklep@macknives.pl
+48 733 804 975

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Additional information

Type of knife	filleting knife, fish knife, hand-forged knife, Kasumi knife, professional knife, sushi knife, Yanagiba
Total length (mm)	450
Knife weight (g)	315
Steel type	Shiro2 (white 2, carbon steel covered with wrought iron)
Rockwell hardness of steel	60
Stain-resistant	No
Handle	Comfortable D-shaped handles

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HO-FK-300

HO Yanagiba 300 – the silence of sushi masters. A blade that does not cut fish. It respects it.

The HO-FK-300 from the elite HO series is the pure essence of Japanese Kasumi philosophy – absolute precision, harmony of movement, and a tool designed to never interfere with the nature of the ingredient. This is the fundamental knife of sushi masters, where “fundamental” means essential, irreplaceable, unquestionable.

The single-bevel kataba edge and the long, slender willow-leaf blade allow for a perfect, one-stroke cut from heel to tip. No sawing. No pressure. No damage to the flesh. This is exactly why the Yanagiba remains unrivaled in the preparation of sashimi and sushi, where every micron matters and even the slightest cellular damage robs the fish of flavor, texture, and freshness.

The HO-FK-300 is designed to disappear in the hand. Its narrow blade and acute edge angle dramatically reduce cutting resistance, turning each movement into a fluid, almost meditative act. The fish is not “cut” – it is gently separated. The result is an impeccably smooth surface, preserved cellular juices, and a purity of taste impossible to achieve with a general-purpose knife.

The name Yanagiba means “willow-leaf blade,” perfectly describing its long, elegant, leaf-shaped profile, created for work done in silence and focus. While there are many specialized regional variations – Fuguhiki, Kiritsuke Yanagiba, Takohiki, and Sakimaru Takohiki – the classic Kansai (Ōsaka)-style Yanagiba remains the professional standard. The 300 mm length represents the golden balance of control, flow, and precision.

The HO series knives are hand-crafted in Sakai using the Kasumi technique, created not for the masses but for those who truly understand what they are choosing. This is not a kitchen accessory. It is a craftsman’s instrument, a symbol of mastery and conscious selection. A left-handed version is also available, without compromise or simplification.

With proper care, the HO-FK-300 does not age – it matures alongside its owner.
This is a knife that does more than work.
It teaches patience, precision, and respect for the ingredient.

Recommended recipe

Crispy Japanese Sushi-Style Salmon Patties

This dish is an example of modern Japanese yōshoku cuisine—foods inspired by the West but adapted to Japanese taste sensibilities. Fish patties (korokke or menchi-katsu) based on sushi rice emerged in home cooking in Japan as a way to use leftover rice and fish, especially in bento boxes and everyday family meals. Panko provides the signature light, airy crunch, while Kewpie mayonnaise adds a creamy interior that cannot be achieved with classic European-style mayonnaise.

In Japan, sushi rice is often treated as a “binding” ingredient, much like potatoes in European cuisine—this is why these patties hold together well while remaining very delicate inside.

Ingredients (4 servings / approx. 8 patties)

Salmon patties

110 g (½ cup) sushi rice
1 teaspoon vegetable oil
approx. 60 ml (¼ cup) vegetable oil for shallow frying
3 green shallots (spring onions), finely sliced
415 g canned pink salmon, drained and flaked
1 tablespoon Kewpie mayonnaise
40 g (¼ cup) all-purpose flour
1 egg
50 g (about 1 cup) panko breadcrumbs
2 tablespoons sesame seeds
¼ head of cabbage (white or napa), very finely shredded
pickled ginger, to serve

Wasabi mayonnaise

80 g (⅓ cup) Kewpie mayonnaise
1½ teaspoons S&B wasabi paste

Preparation

1. Rice
Place the rice in a sieve and rinse under cold running water until the water runs completely clear. Transfer to a saucepan of lightly salted boiling water and cook for about 10 minutes, until tender. Drain thoroughly and set aside to cool slightly.

2. Patty mixture
Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the shallots and sauté for about 2 minutes until softened, without browning. Transfer to a large bowl.
Add the cooked rice, salmon, and Kewpie mayonnaise. Season with salt and freshly ground black pepper. Gently but thoroughly mix, then form into 8 even patties.

3. Coating
Place the flour on a plate. Lightly beat the egg in a small bowl. On a separate plate, combine the panko breadcrumbs and sesame seeds.
Coat each patty first in flour (shaking off excess), then in egg, and finally in the panko-sesame mixture, pressing gently so the coating adheres.

4. Frying
Pour enough oil into a frying pan to reach about 1 cm depth. Heat over medium heat. Fry the patties in batches for about 2 minutes per side, until golden and very crisp. Drain on paper towels.

5. Wasabi mayonnaise
In a small bowl, thoroughly mix the Kewpie mayonnaise with the wasabi paste until smooth and well combined.

Serving
Serve the patties on a bed of shredded cabbage, with wasabi mayonnaise and pickled ginger. Best enjoyed immediately, while the coating is at its crispiest.