270mm yanagibas are probably the most popular length of this ubiquitous knife - long enough to tackle most fish sizes while staying short enough for tighter spaces. The length matters because the slice must be made in one movement; a sawing action deforms the piece and damages the fragile cell structure of the fish, while the more compact dimensions of this 270mm make for easier maintenance and sharpening than the longer versions in the line.
This fine example is made with Shirogami #2 steel, better known as White #2, an alloy favored by many blacksmiths and knife users especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding. The single bevel blade is made to the highest standards by master bladesmith Togashi Kenji and features a lovely transition at the primary grind between the cladding and the blade edge. Togashi Kenji was awarded the Sakai Traditional Craftsman award in 1996 and is now considered one of the finest bladesmiths working in Japan today, with work highly sought after by both kitchen knife enthusiasts and collectors worldwide.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
This fine example is made with Shirogami #2 steel, better known as White #2, an alloy favored by many blacksmiths and knife users especially in the making of traditional yanagibas. The inner core is hammer forged ni-mai style with a soft iron cladding. The single bevel blade is made to the highest standards by master bladesmith Togashi Kenji and features a lovely transition at the primary grind between the cladding and the blade edge. Togashi Kenji was awarded the Sakai Traditional Craftsman award in 1996 and is now considered one of the finest bladesmiths working in Japan today, with work highly sought after by both kitchen knife enthusiasts and collectors worldwide.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods or moisture on the blade. Hand wash only, never the dishwasher. Apply camellia oil for long-term storage.
- Brand: Sakai Takayuki
- Location: Sakai, Japan
- Blacksmith: Togashi Kenji
- Construction: Hammer Forged, Ni Mai
- Edge Steel: Shirogami #2 (White #2)
- Cladding: Iron
- Edge Grind: Traditional Single Bevel, Right Handed
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 7.0 oz (198 g)
- Blade Length: 264mm
- Total Length: 417mm
- Spine Thickness at Heel: 5mm
- Blade Height: 33mm
