Yanagiba 300 mm, SAKAI TAKAYUKI Itsuo Doi Homura Guren Hien Kiritsuke
For those who slice sashimi and fish for sushi.
Carbon steel: dry it right after use.
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Description
Sakai Takayuki Homura Guren Yanagiba Hien 300 mm is a Japanese knife forged by the master smith Itsuo Doi. The blade is Aogami #2 steel, laminated with soft iron, and has a kurouchi finish with a hammered texture. This knife combines traditional craft with modern design, giving both function and a bold look.
Sakai Takayuki · Sakai, Osaka
Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.
All knives from Sakai TakayukiSpecifications
- Knife type
- Yanagiba (slicer)
- Region
- Sakai, Osaka
- Blade length
- 300 mm
- Handle
- Burnt oak
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- ST1189
About the knife type: Yanagiba (slicer)
A yanagiba is a single-bevel knife made for slicing raw fish or meat into clean slices. With its long, thin blade, it is traditionally used by sushi chefs to keep the fibres and texture of the fish intact. Slice in one smooth movement to avoid sawing the food.
When sharpening a yanagiba, sharpen at a higher angle on one side and a zero angle on the flat side.
About the steel: Blue #2 (Aogami #2)
Care and maintenance
Carbon steel: rinse and dry the knife right after use. A little dark patina is normal and protects the steel.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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