• Style : Yanagi (Sushi Knife)
• Length : 270mm (10.6")
• Spine Thickness: 4mm
• Weight : 6.7 oz (189g)
• Blade Steel Type : Yellow #3 iron-clad
• Handle material : Magnolia wood and Buffalo horn ferrule
• HRC : 59
• Bevel Angle Ratio : Single
• Special Feature : Kasumi
• Cover : Not included
Sakai Takayuki Yellow Steel single bevel knives are an exceptional value for those looking to dip their feet into traditional Japanese knives. Yellow steel is exceedingly easy to sharpen, though its edge retention is not as high as its white and blue steel counterparts.
Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.
These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)