Sakai is one of the most celebrated knife-making cities in Japan - a place where blacksmiths, sharpeners, handle makers, and finishing specialists work in close proximity, each contributing their specific expertise to the finished blade. The result of this collaborative tradition is some of the finest production single bevel knives in the world, and this White #2 yanagiba is a direct expression of that system. The blacksmith is undisclosed, as is common with Sakai production knives where the collaborative workshop model means no single name defines the work - the city and its tradition are the provenance.
This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.
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 any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
This is the left-handed version, ground with the bevel on the left side and the concave ura on the right - the mirror image of the standard right-handed yanagiba. Left-handed cooks who use traditional Japanese single bevel knives require this specific configuration; using the right-handed version produces poor results and is not simply a matter of switching hands. The White #2 (Shirogami #2) core steel is hammer-forged with soft iron cladding in traditional San Mai construction, giving the blade strength and lightness while keeping the carbon steel core reactive and capable of the extraordinarily clean, keen edge that yanagiba knives are used for. The finish is traditional: a slightly polished upper blade face transitioning to a matte finish on the secondary face, with the visible hagane (inner core) line showing the boundary between the two. Hand-engraved kanji script, ho wood D handle with buffalo horn ferrule, and a matching wooden saya included.
- Blacksmith: Undisclosed
- Location: Sakai, Japan
- Construction: Hammer Forged, Traditional San Mai
- Edge Steel: White #2 (Shirogami #2) Carbon
- Cladding: Soft Iron
- Grind: Single Bevel, Left Handed, Concave Back
- Engraving: Hand Engraved
- Handle: Ho Wood D
- Ferrule: Buffalo Horn
- Weight: 4.9 oz (138 g)
- Blade Length: 234 mm
- Total Length: 378 mm
- Spine Thickness at Heel: 3.8 mm
- Blade Height: 31.1 mm
- Saya: Included
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 any storage. The concave ura (back) should be maintained flat - use a flattening stone if it begins to develop a convex shape. Sharpen on quality water stones; single bevel sharpening technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
