About the Shape - The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape. The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades. Traditionally used for slicing sashimi, they are equally at home with a roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
About the Maker - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. The most famous blacksmith at the company is Itsuo Doi - they have built a factory for him to work in and produce his art.
Ituso Doi-san is the son of a legendary blacksmith Keijiro Doi, who perfected the technique of forge-welding steel at the lowest temperature possible and passed it down to his son.This technique means that the carbon steel will not lose much of its carbon during the forge-welding process, which allows him to make a knife that is protected by soft steel, without sacrificing the hardness of the core steel.
Originally Doi-san specialized in single-bevel knives, and boy does he deliver. His blade carry posses a certain magical quality, like the feeling you’d get from holding an ancient sword. These are truly the work of a master of his craft.
||#2 Aogami (Blue Carbon Steel)
||Wa (Japanese) Handle, Octagon Ebony wood handle with buffalo horn collar