The Homura Kasumi line from Sakai Takayuki establishes the look - a polished, refined blade with Itsuo Doi's 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. At 286mm blade length and 228g, 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. Note: handle material is not specified in the current spec list and should be verified before publishing.
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 - no dishwasher. Apply camellia oil before extended storage. Single bevel knives require flat-stone sharpening technique on the ura (hollow flat face) side - do not sharpen the flat side on a convex stone.
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. At 286mm blade length and 228g, 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. Note: handle material is not specified in the current spec list and should be verified before publishing.
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 - no dishwasher. Apply camellia oil before extended storage. Single bevel knives require flat-stone sharpening technique on the ura (hollow flat face) side - do not sharpen the flat side on a convex stone.
- 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
- Knife Type: Kengata Yanagiba
- Saya: Black (Included)
- Weight: 8.0 oz (228g)
- Blade Length: 286mm
- Total Length: 460mm
- Spine Thickness at Base: 4mm
- Blade Height: 38mm
- Handle: Yew Octagonal
- Ferrule: Black Buffalo Horn
