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Sakai Genkichi White steel 2 Yanagiba Knife for Sashimi 300 (11.8) Magnolia Wood handle with buffalo horn
This gorgeous single edged Yanagiba knife was made by the Sakai Genkichi company from Sakai city in Osaka Prefecture in Japan. 300mm long blade are hand-forged in the Japanese traditional smithing technique called "Tsukehagane" (hammer welding) that welds low-carbon steel and high-carbon steel (White steel 2). Kasumi finish.
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The perfect traditional blade shape and White steel 2 guarantee excellent cutting ability and sharpness but low rust resistance. Japanese traditional knife handles are made from Magnolia Wood with a buffalo horn ferrule. To prevent blade corrosion, please wipe the blade to dry after every use. Genkichi Yanagiba knife is a perfect choice for professional "Fish" cooking and is highly recommended to professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
| Knife Type | Yanagiba |
| Brand |
Sakai Genkichi
|
| Knife Style | Old Japanese Traditional |
| Blade Bevel Grind | Single Bevel (Right-handed) |
| Total Knife Lenth (mm/inch) | 440/17.16 |
| Blade Lenth (mm/inch) | 300/11.8 |
| Blade Height at Base/Heel (mm/inch) | 33.5/1.3 |
| Blade Thickness above heel (mm/inch) | 4.5/0.18 |
| Blade Thickness above tip (mm/inch) | 3/0.18 |
| Blade Steel / Core steel | White steel 2 |
| Blade Core Hardness | 62-63HRC |
| Blade Construction / Structure | Tsukehagane / Ni-mai awase |
| Blade Cladding Steel | Carbon steel |
| Knife Handle Material | Magnolia/Buffalo horn |
| Handle Bolster | No |
| Handle style | Japanese |
| Total Knife Weight (g/Oz) | 211/7.4 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.