Sakai City is one of the most famous knife-making regions in Japan, and it is full of small and medium-sized blacksmith shops alongside other specialized facilities for knife sharpening, handle making, and finishing - a fascinating symbiosis of family-run businesses that together produce some of the finest blades in the world.
This yanagiba is one result of that collaborative effort, fashioned from the ubiquitous White #2 steel and hammer-forged using the traditional san mai cladding technique. The outer layer is soft iron, which aids strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. The look is as traditional as it gets - simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a matte finish that transitions into the visible inner core, resulting in a knife of genuinely simple beauty. The finely engraved kanji script and traditional magnolia wood handle with a buffalo horn ferrule complete this great-looking picture, and the knife comes with a matching saya.
What Customers Are Saying: One reviewer calls it a fine knife with good, straight grinds and high value, noting it is easy on the stones.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.Blacksmith: Undisclosed
Location: Sakai, Japan
Construction: Hammer-Forged, Traditional San Mai
Grind: Single-Sided, Concave Back (Right-Handed)
Core Edge Steel: White #2
Cladding: Soft Iron
Engraving: Hand Engraved
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Saya: Included
Weight: 5 oz (142 g)
Blade Length: 233 mm
Total Length: 380 mm
Spine Thickness at Base: 4 mm
Blade Height: 31 mm
This yanagiba is one result of that collaborative effort, fashioned from the ubiquitous White #2 steel and hammer-forged using the traditional san mai cladding technique. The outer layer is soft iron, which aids strength, durability, and lightness. As with all yanagiba knives, it is single-beveled with a slightly concave back side. The look is as traditional as it gets - simple, elegant, and functional. The upper blade face is slightly polished, with the secondary face receiving a matte finish that transitions into the visible inner core, resulting in a knife of genuinely simple beauty. The finely engraved kanji script and traditional magnolia wood handle with a buffalo horn ferrule complete this great-looking picture, and the knife comes with a matching saya.
What Customers Are Saying: One reviewer calls it a fine knife with good, straight grinds and high value, noting it is easy on the stones.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving fish proteins or acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval)
