Sakai Takayuki Kasumitogi yanagiba 270mm

• 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.

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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

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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. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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