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 for. 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 when carefully prepared. This blade is notably thin for its length - it moves through fish cleanly without wedging, and is well suited to sashimi prep, sushi slicing, and cooked protein work where a long, clean slice is the goal. The D-shaped magnolia wood handle with a 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, Traditional Grind
Edge Steel: Inox AUS8A Stainless Steel
Grind: Single Bevel
Orientation: Right-Handed Only
Handle: D-Shaped Magnolia Wood
Ferrule: Buffalo Horn
Weight: 6.3 oz (180 g)
Blade Length: 265 mm
Total Length: 420 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm
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 when carefully prepared. This blade is notably thin for its length - it moves through fish cleanly without wedging, and is well suited to sashimi prep, sushi slicing, and cooked protein work where a long, clean slice is the goal. The D-shaped magnolia wood handle with a 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.
