The production of single-beveled knives like Yanagiba requires exceptional skills and extensive experience from blacksmiths. That’s why we recommend purchasing these knives from reputable manufacturers like Sakai Takayuki.
Yanagiba is a knife designed for cutting animal-based food, especially fish, which is why in Japan it is also called a sashimi knife. The single-beveled blade allows this knife to achieve an extreme level of sharpness, which is crucial in sushi and sashimi preparation as it directly affects the taste of the dish. These knives are, theoretically and practically, almost twice as sharp as classic double-beveled knives. This model, with a 27 cm long blade, is considered an ideal size for a Yanagiba knife and is recommended for both professionals and hobbyists. The long blade enables you to cut larger pieces of fish or meat in one stroke, leaving a perfectly clean cut.
This knife is made from Shirogami #2 steel, considered an ideal material for manufacturing this type of blade. Shirogami steel has a texture most similar to Tamahagane steel, which has been used for centuries in Japan for crafting katanas. It is exclusively quenched in water and reaches a hardness of 61-62 HRC, which many experienced blacksmiths consider perfect characteristics for single-bevel knives.
The exceptionally high-quality handle of this knife is D-shaped and made from Japanese yew wood combined with buffalo horn, which is a traditional knife handle manufacturing style in Japan.
NOTE
This knife is suitable exclusively for right-handed users.
This knife comes with a certificate of origin and a blacksmith’s warranty.
Specifications
Manufacturer: Sakai Takayuki
Blade type: Yanagiba
Blade length: 270 mm
Total length: 415 mm
Knife weight: 180 g
Edge type: Single bevel
Spine thickness: 3 mm
Steel: White 2 (carbon)
Hardness HRC: 61±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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