Occupying the middle ground of length in the Tokujyo yanagiba lineup is this stunning 300mm slicer, made by famed blade maker Togashi Kenji. Master Togashi received the Sakai Traditional Craftsman award in 1996 and is considered one of the finest bladesmiths working in Japan today, with work sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is ensuring the fish is cut with a single, light action, which minimizes damage to the cellular structure of the ingredient compared to a rough sawing motion. The added length of the 300mm blade makes that single-stroke cut easier than with a shorter variety, though you do need serious board space to use it to its full potential. Shirogami #2 steel forms the core construction, with a soft carbon steel hagane cladding outside, hand forged in the ni-mai style of awase that enhances strength and durability. As with most single bevel knives, this one is suitable for right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion. The slim blade is complemented by a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
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.
The most important aspect of this style and length of blade is ensuring the fish is cut with a single, light action, which minimizes damage to the cellular structure of the ingredient compared to a rough sawing motion. The added length of the 300mm blade makes that single-stroke cut easier than with a shorter variety, though you do need serious board space to use it to its full potential. Shirogami #2 steel forms the core construction, with a soft carbon steel hagane cladding outside, hand forged in the ni-mai style of awase that enhances strength and durability. As with most single bevel knives, this one is suitable for right-handed users only, and the carbon blade requires careful cleaning and drying to reduce the chances of corrosion. The slim blade is complemented by a traditional D-shaped handle made from magnolia wood with a buffalo horn ferrule.
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: Soft Carbon Steel
- Edge Grind: Traditional Single Bevel, Right Handed
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 6.9 oz (196 g)
- Blade Length: 290mm
- Total Length: 451mm
- Spine Thickness at Heel: 4mm
- Blade Height: 35mm
