At 265mm actual blade length the Takayuki Inox Yanagiba 270mm is a professional-range slicer - long enough to draw through a full salmon fillet or a thick tuna block in a single stroke, which is exactly the technique the yanagiba is designed around. Sakai Takayuki has been producing single-bevel knives in Sakai for over 600 years, and this yanagiba brings that expertise to AUS8A stainless steel - a high-carbon molybdenum alloy that takes a fine edge, holds it well, and resists corrosion without the reactive care that carbon steel demands in a fish-heavy environment.
The yanagiba technique relies on a single pulling stroke through raw fish - a motion that requires both a long blade and an acutely sharp single-bevel edge. The long draw minimizes the number of strokes needed and reduces cell damage to the fish, preserving texture, appearance, and the natural juices that make raw fish worth eating carefully prepared. At 3mm spine thickness this blade is notably thin for its length - it moves through fish cleanly without wedging. Well suited to sashimi prep, sushi slicing, and cooked protein work where a long, clean slice is the goal. The D-shaped ho wood handle with buffalo horn ferrule balances the blade well through extended sessions. Right-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 requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and sharpen the bevel at the original angle. Quality water stones recommended.
The yanagiba technique relies on a single pulling stroke through raw fish - a motion that requires both a long blade and an acutely sharp single-bevel edge. The long draw minimizes the number of strokes needed and reduces cell damage to the fish, preserving texture, appearance, and the natural juices that make raw fish worth eating carefully prepared. At 3mm spine thickness this blade is notably thin for its length - it moves through fish cleanly without wedging. Well suited to sashimi prep, sushi slicing, and cooked protein work where a long, clean slice is the goal. The D-shaped ho wood handle with buffalo horn ferrule balances the blade well through extended sessions. Right-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 requires specific technique: work the flat ura side on a flat stone to maintain the hollow grind, and 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
- Grind: Single Bevel
- Orientation: Right-Handed Only
- Handle: D-Shaped Ho Wood
- Ferrule: Buffalo Horn
- Weight: 6.3 oz (180 g)
- Blade Length: 265mm
- Total Length: 420mm
- Spine Thickness at Base: 3mm
- Blade Height: 34mm
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