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Sakai Takayuki Kasumitogi yanagiba 270mm

Sakai Takayuki Kasumitogi yanagiba 270mm

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Regular price ¥19,000 JPY
Regular price Sale price ¥19,000 JPY
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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

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.



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.


Brand: Sakai Takayuki
Producing Area: Sakai, Japan
Knife type: yanagiba
Core steel: Kigami 
Steel type: carbon steel
Cladding: iron clad

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.
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Shipping information

We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
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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 full Care Guide

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• Still have questions? Email us at info@zahocho.com or fill out our contact form.

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