The 300mm yanagiba is the professional standard - the length that serious sushi and sashimi chefs reach for when they want the single-stroke capability that defines proper yanagiba technique. At 287mm actual blade length it handles the largest cuts of bluefin tuna, whole salmon fillets, and sushi rolls in a single draw without repositioning. Sakai Takayuki has been forging single-bevel knives in Sakai for over 600 years, and the Inox version makes this professional format accessible to cooks who want traditional yanagiba performance without the corrosion management that carbon steel demands.
The blade is forged from AUS8A stainless - a high-carbon molybdenum alloy that takes a fine, acute edge on the single-bevel grind and holds it through demanding sashimi prep sessions. The 4mm spine gives it enough backbone to guide cleanly through thick cuts without flexing, while the 36mm blade height keeps it maneuverable enough for detail work. The semi-satin finish and laser-etched kanji give the blade a traditional aesthetic that suits the professional purpose. The D-shaped ho wood handle with buffalo horn ferrule is well-balanced to the long blade. A wonderful knife for any cook entering the world of traditional Japanese single-bevel technique - or for the professional who wants a stainless yanagiba that holds up in a busy fish station. 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 blade is forged from AUS8A stainless - a high-carbon molybdenum alloy that takes a fine, acute edge on the single-bevel grind and holds it through demanding sashimi prep sessions. The 4mm spine gives it enough backbone to guide cleanly through thick cuts without flexing, while the 36mm blade height keeps it maneuverable enough for detail work. The semi-satin finish and laser-etched kanji give the blade a traditional aesthetic that suits the professional purpose. The D-shaped ho wood handle with buffalo horn ferrule is well-balanced to the long blade. A wonderful knife for any cook entering the world of traditional Japanese single-bevel technique - or for the professional who wants a stainless yanagiba that holds up in a busy fish station. 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
- Engraving: Laser Etched Kanji
- Grind: Single Bevel
- Orientation: Right-Handed Only
- Handle: D-Shaped Ho Wood
- Ferrule: Buffalo Horn
- Weight: 7.2 oz (204 g)
- Blade Length: 287mm
- Total Length: 444mm
- Spine Thickness at Base: 4mm
- Blade Height: 36mm
