Sakai is the most famous knife-making city in Japan, supplying roughly 90 percent of the professional knife market in Japan for over 600 years. The Sakai method is built around a division of specialized craft: blacksmiths, sharpeners, and woodworkers each contribute their expertise to a single blade, with hand engraving adding a final traditional touch.
The yanagiba is the dedicated slicing knife of the Japanese kitchen, built long and narrow for clean single-stroke cuts through raw fish and other proteins. This 270mm version is hammer forged in Sakai from a Blue #2 carbon steel core with soft iron cladding, given a traditional grind that includes a flat front face and a hollow-ground ura on the back, then finished with hand engraving on the blade. The right-handed single bevel grind is the traditional configuration, and a saya is included for storage and transport.
Care Instructions: Blue #2 is a fully reactive carbon steel. The exposed edge and soft iron cladding will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
The yanagiba is the dedicated slicing knife of the Japanese kitchen, built long and narrow for clean single-stroke cuts through raw fish and other proteins. This 270mm version is hammer forged in Sakai from a Blue #2 carbon steel core with soft iron cladding, given a traditional grind that includes a flat front face and a hollow-ground ura on the back, then finished with hand engraving on the blade. The right-handed single bevel grind is the traditional configuration, and a saya is included for storage and transport.
Care Instructions: Blue #2 is a fully reactive carbon steel. The exposed edge and soft iron cladding will develop a natural patina with use. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply a light coat of camellia oil for longer term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
- Maker Location: Sakai, Japan
- Construction: Hammer Forged, Traditional Grind
- Orientation: Right-Handed, Single Bevel
- Edge Steel: Aogami #2 (Blue #2)
- Cladding: Soft Iron
- Engraving: Hand Engraved
- Handle: Ho Wood Oval
- Ferrule: Buffalo Horn
- Saya: Included
- Weight: 5.9 oz (166 g)
- Blade Length: 262 mm
- Total Length: 413 mm
- Spine Thickness at Heel: 4.1 mm
- Blade Height: 34.3 mm
