The Homura Kasumi line from Sakai Takayuki establishes the look - a polished, refined blade with the Itsuo Doi high primary grind and a fine satin iron cladding finish. The Kengata Yanagiba takes that construction and scales it to 300mm, combining the visual character of the line with the functional demands of professional sashimi work. Doi-san is among the most respected active blacksmiths in Sakai - the son of the legendary Keijiro Doi, and a craftsman who has built his own considerable reputation across the Homura range. The Kengata Yanagiba is one of the most unusual knives in that lineup: a yanagiba format with the kengata profile tip rather than the standard square-ended blade, which opens up a degree of precision at the tip that a conventional yanagiba cannot offer.
The blade is forged from Blue #2 (Aogami 2) carbon steel with soft iron cladding, following the same construction as the rest of the Homura line. With a 286mm blade length, this is a substantial slicing knife with the reach for serious sashimi and raw fish prep work. The 4mm spine at the base is thick enough for a confident draw stroke without flex, tapering toward the tip in a way that keeps the kengata point precise and controlled for detail cuts. The three-surface visual of the Homura line is present here too - the satin iron jigane (outer cladding steel), the polished transition line, and the mirror-bright Blue #2 edge. A matching black saya is included.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - do not put in the dishwasher. Apply camellia oil before extended storage.Brand: Sakai Takayuki
Line: Homura
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Soft Iron
Edge Grind: Even
Saya: Black (Included)
Weight: 8.0 oz (228 g)
Blade Length: 286 mm
Total Length: 460 mm
Spine Thickness at Base: 4 mm
Blade Height: 38 mm
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
The blade is forged from Blue #2 (Aogami 2) carbon steel with soft iron cladding, following the same construction as the rest of the Homura line. With a 286mm blade length, this is a substantial slicing knife with the reach for serious sashimi and raw fish prep work. The 4mm spine at the base is thick enough for a confident draw stroke without flex, tapering toward the tip in a way that keeps the kengata point precise and controlled for detail cuts. The three-surface visual of the Homura line is present here too - the satin iron jigane (outer cladding steel), the polished transition line, and the mirror-bright Blue #2 edge. A matching black saya is included.
Care Instructions: Blue #2 is a reactive carbon steel. The soft iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use - particularly the iron cladding. Hand wash only - do not put in the dishwasher. Apply camellia oil before extended storage.
