Sakai Takayuki Yanagiba – White Steel
Traditional Japanese Slicing Knife Handcrafted in Sakai, Japan
Behind the Sakai Takayuki name is over 600 years of knife-making tradition from Sakai City, Osaka Prefecture—once famed for crafting Samurai swords. This Yanagiba is a classic example of Japanese craftsmanship, designed for ultra-precise slicing of raw fish and seafood, perfect for sushi and sashimi preparation.
White Steel Core for Razor Sharpness
Forged from White Steel (Shirogami), this blade provides exceptional sharpness and ease of sharpening, making it ideal for delicate, clean cuts. With a hardness of 60–61 HRC, it holds a fine edge while remaining responsive to whetstone sharpening. Please note: this carbon steel blade is rust-prone and requires proper maintenance.
Single-Edged Blade for Professional Precision
The traditional single-bevel edge delivers clean, controlled slices with minimal tearing—essential for preserving the texture and appearance of high-quality fish.
Classic Japanese Handle
The knife features a lightweight magnolia wood handle paired with a water buffalo horn ferrule. The octagonal shape offers a secure grip, suitable for right-handed users, and ensures balance during long prep sessions.
Specifications:
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Knife Type: Yanagiba (Sushi/Sashimi Knife)
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Blade Material: White Steel (Carbon Steel, Rust Prone)
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Blade Type: Single-edged
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Hardness: 60–61 HRC
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Handle Material: Magnolia Wood + Water Buffalo Horn Ferrule
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Origin: Sakai, Japan
Use & Care:
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Do not cut bones or frozen items.
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Hand wash only; never use a dishwasher.
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Dry immediately after use to avoid rust.
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Sharpen with a whetstone.
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Avoid testing sharpness with your finger.
Note:
Each Sakai Takayuki knife is individually handcrafted; slight variations in appearance are normal. With proper care, this knife becomes sharper and more refined with age—just like the traditions behind it.
