Left-handed yanagiba knives are among the hardest single-bevel knives to source from quality Japanese makers. Most production runs default to right-handed geometry, and left-handed cooks who want a proper single-bevel yanagiba typically face a significant premium or limited selection. Sakai Takayuki produces this 240mm yanagiba in a true left-handed single-bevel grind from AUS8A stainless steel - giving left-handed cooks a genuine entry point into traditional Japanese sashimi and sushi knife technique without the corrosion concerns of carbon steel.
At 235mm actual blade length this is on the shorter end of the yanagiba range, which suits home cooks, smaller kitchen spaces, and cooks learning single-bevel technique for the first time. The yanagiba technique is built around a single pulling stroke through raw fish - a motion that the long, acutely sharp single-bevel blade executes cleanly and with minimal cell damage to the fish. The left-handed grind orients that geometry for natural left-hand motion rather than working against it. Laser etched kanji, D-shaped ho wood handle, buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Quality water stones recommended.
At 235mm actual blade length this is on the shorter end of the yanagiba range, which suits home cooks, smaller kitchen spaces, and cooks learning single-bevel technique for the first time. The yanagiba technique is built around a single pulling stroke through raw fish - a motion that the long, acutely sharp single-bevel blade executes cleanly and with minimal cell damage to the fish. The left-handed grind orients that geometry for natural left-hand motion rather than working against it. Laser etched kanji, D-shaped ho wood handle, buffalo horn ferrule. Left-handed use only.
Care Instructions: AUS8A stainless is corrosion resistant and low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Single-bevel sharpening: work the flat ura side on a flat stone to maintain the hollow grind, sharpen the bevel at the original angle. Quality water stones recommended.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Hammer Forged, Single Bevel Traditional Grind
- Edge Steel: Inox AUS8A Stainless Steel
- Engraving: Laser Etched Kanji
- Grind: Single Bevel
- Orientation: Left-Handed Only
- Handle: D-Shaped Ho Wood
- Ferrule: Buffalo Horn
- Weight: 4.6 oz (130 g)
- Blade Length: 235mm
- Total Length: 385mm
- Spine Thickness at Base: 3mm
- Blade Height: 30mm
