Tokujyo means special in Japanese, and it is fitting that these knives carry the name - made with the care and precision Japanese professional cooks demand. The blade is forged from top-quality Shirogami #2 (White #2) steel using ni-mai construction and a traditionally ground single bevel, suited to right-handed users only.
This knife occupies the upper end of the yanagiba size scale and, as such, requires both space and experience to use it to its fullest advantage, along with an understanding of single bevel sharpening given its above-average length. The slender, long blade is intended to cut slices of fish in a single drawing stroke, requiring minimal pressure to achieve the slice and avoiding the cellular damage a sawing motion would cause. Expert sushi chefs can employ different cutting techniques to enhance the aesthetics and flavor of each type of fish, but it takes a knife of this caliber to achieve those results. Fit and finish, grind quality, and overall beauty are of the highest standard throughout this line.
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 knife occupies the upper end of the yanagiba size scale and, as such, requires both space and experience to use it to its fullest advantage, along with an understanding of single bevel sharpening given its above-average length. The slender, long blade is intended to cut slices of fish in a single drawing stroke, requiring minimal pressure to achieve the slice and avoiding the cellular damage a sawing motion would cause. Expert sushi chefs can employ different cutting techniques to enhance the aesthetics and flavor of each type of fish, but it takes a knife of this caliber to achieve those results. Fit and finish, grind quality, and overall beauty are of the highest standard throughout this line.
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
- Construction: Hammer Forged, Ni Mai
- Blacksmith: Togashi Kenji
- Sharpener: Nishimura Norikatsu
- Edge Steel: Shirogami #2
- Edge Grind: Traditional Single Bevel, Right Handed
- Handle: D-Shaped Magnolia Wood
- Ferrule: Buffalo Horn
- Weight: 10.1 oz (286 g)
- Blade Length: 321mm
- Total Length: 490mm
- Spine Thickness at Heel: 5mm
- Blade Height: 38mm
