Sakai Takayuki silver steel 3 Yanagiba knife | Japanese knives for Sashimi
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SKU: ST#14234-YA270SS3
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Sakai Takayuki Silver steel 3 Yanagiba knife 270mm (10.7 ") Ebony/Buffalo horn handle

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This gorgeous Sakai Takayuki Yanagiba knife was made by the world-famous Mr. Suogo Yamatsuka, Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 270mm long blade is hand-made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure stainless steel Silver 3 (Gingami No.3) as a core. Japanese-style knife handle made from solid Ebony wood with Buffalo horn.

508 USD 432 USD

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Yanagiba (in Japanese means "Willow leaf blade") is a specialized Japanese traditional knife for cutting raw fish fillets into thin slices (prepare sashimi and sushi). Outside Japan Yanagiba knife is often called a "sashimi knife". The blade length of Yanagiba usually from 210mm to 360mm, but on average, 270mm to 330mm is our recommendation.

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Top-level craftsmanship, blade shape, and Silver steel 3 (Gingami No.3) will guarantee an excellent cutting ability, high sharpness, and easy maintenance. Sakai Takayuki Yanagiba knife is an excellent choice for home "Everyday" cooking, and it is an excellent first knife for people who wants to start using a Japanese knife. Also highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Yanagiba
Brand Sakai Takayuki
Knife Style Modern Japanese Kniwes
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 420/16.6
Blade Lenth (mm/inch) 270/10.7
Blade Height at Base/Heel (mm/inch) 34/1.3385834
Blade Thickness above heel (mm/inch) 2.9/0.11417329
Blade Thickness above tip (mm/inch) 2/0.0787402
Blade Steel / Core steel Silver steel 3
Blade Core Hardness 60-61HRC
Blade Construction / Structure Warikomi / Inserted core steel
Knife Handle Material Ebony/Buffalo horn
Handle Bolster No
Total Knife Weight (g/Oz) 207/7.301718
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.

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