• Handcrafted in Sakai, Japan for Sakai Takayuki • 259mm / 10.20" cutting edge length • Kigami carbon steel core, known for its toughness and sharpness • Reactive iron cladding develops a protective patina over time • Traditional D-shaped magnolia wood handle with resin ferrule • Perfect for home cooks and professional chefs looking to invest in their first quality yanagiba without breaking the bank • Designed for right-handed users
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Hitachi's Kigami is a high-carbon Japanese tool steel, similar in composition to their Shirogami (White) steel. It excels at taking very fine edges, performs well with high-polished acute edges at high hardness, and is widely used in mid-range kitchen knives for reliable performance.
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The Sakai Takayuki shirogami #3 yanagiba is a traditional Japanese knife used for slicing fish for sushi and sashimi. It is distinguished by its long, slender blade with a single bevel edge for precise cutting. The blade is made of Hitachi shirogami#3/ white #3 steel, which is known for its sharpness, durability, and ease of maintenance. Shirogami#3 or white#3 is relatively tougher compared to white#2. This Japanese knife is popular among sushi chefs and is regarded as an essential tool for preparing sushi and sashimi.
Overall length: 411mm Blade length (heel to tip): 259mm / 10.20" Blade height at the heel: 34.3mm Spine thickness: • at the handle: 4.0mm • at the heel: 3.9mm • midway: 3.4mm • 1cm from the tip: 1.0mm Weight: 193g Edge/bevel: single bevel Handle: d-shaped magnolia with resin ferrule Hand orientation: right-handed Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 270mm Sakai Takayuki shirogami#3 yanagiba knife, please refer to our care guide below. b. Slight measurement variations are common in Japanese kitchen knives. c. Small surface finish variations in knives are a normal part of the handcrafting process. ··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
