| Brand / Blacksmith: | Sakai Takayuki |
| Series: | Inox (Wa handle) |
| Knife type: | Yanagiba 270mm - Left Handed |
| Blade Length / Total length mm: | 260 / 420 |
| Grind: | Single Bevel - Left Handed |
| Finish: | Polished |
| Steel type: | AUS-8 (Stainless) |
| Forging method: | Monosteel |
| HRC hardness: | 60 |
| Handle type / Material / Ferrule: | Round / Magnolia / Plastic |
| Spine Thickness at heel / tip mm: | 3,3 / 0,3 |
| Blade height at heel mm: | 34 |
| Weight gr: | 172 |
| Notes: |
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and big pieces of fillets. This is the LEFT handed version of the knife.
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Yanagiba forged with AUS-8 stainless steel that can be considered as an easy to maintain slicing tool. Its size is ideal for medium to large size fish. Features a traditional oval magnolia handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is for big pieces of fillets.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Yanagiba 300mm Blade Length / Total length mm: 280 / 445 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 3,5 / 0,3 Blade height at heel mm: 39 Weight gr: 202 Notes: -
Out of stockWooden matching Saya for Masamoto KK Yanagiba 270mm
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Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The Sakimaru version, comes with a different tip, more rounded for the specific shape lovers. The 270mm size is the most common for medium and large pieces of fillets.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Yanagiba Sakimaru 270 Blade Length / Total length mm: 260 / 415 Grind: 50 / 50 Finish: Mirror / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 3,6 / 0,35 Blade height at heel mm: 31,6 Weight gr: 218 Notes: -
Sharpener Makoto Tadokoro entered the kitchen knife industry at the age of 16, and after 15 years under the training of the legendary sharpener Morihiro -San in Sakai, launched his own brand "Marushin" Became independent in 2010, establishing Tosa Knife Studio Tadokoro Hamono. As a sharpener for more than 28 years, the skills that have been handed down as a Japanese tradition are highly evaluated in the domestic and overseas markets, and his passion for kitchen knives is unparalleled, so he is highly trusted. Today, he has grown into one of Japan's leading sharpeners, recognized by his masters, top Japanese cutlery craftsmen, and chefs. The Ginsan Series are forged by another Master – Satoshi Nakagawa – then handed to Makoto for his unique 30 steps grinding and sharpening process. The result is Masterpieces!! We have selected the Mirror polished version of the series, that are very rare to acquire but showcase Tadokoro – San amazing skills at its best!! They also come with a beautiful Ebony handle, featuring a polished ring and no ferule. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish in one draw, without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium and large pieces of fillets.
Important Notes: Some knives may present a small gap between the blade and the handle. This is called Machi and is common in some cases for Japanese knives. As these knives are polished to a mirror finish, they may present minor / light hairline marks as it is common in this type of finish. Buyers should be aware of that fact before purchasing These knives have a protective lacquer for better protection of the blade. That lacquer may blur the mirror finish and will go away with use or can be removed initially with aceton and white spirit using kitchen paper.Brand / Blacksmith: Tadokoro Hamono Series: Ginsan Knife type: Yanagiba 270 Blade Length / Total length mm: 260 / 415 Grind: 50 / 50 Finish: Mirror / Kasumi Steel type: Ginsan (Silver - 3) Forging method: San Mai HRC hardness: 62 Handle type / Material / Ferrule: Ebony Mono / Silver Ring Spine Thickness at heel / tip mm: 3 / 0,35 Blade height at heel mm: 37 Weight gr: 202 Notes: -
Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 210mm size is a shorter version for small to medium pieces of fillets.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Yanagiba 210 Blade Length / Total length (mm): 211 / 340 Grind: Single Bevel Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 2,9 Blade height at heel (mm): 32 Weight (gr): 177 Notes:
