About the Shape -Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.
About Sakai Takayuki -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. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.
|Spine Thickness at Heel|
|Steel Type||#2 Aogami (Blue carbon) core with Carbon Steel Cladding|
|Edge/Bevel||Single Bevel, Right hand bias|
|Handle||Wa (Japanese) Handle, Octagon Ebony wood handle with buffalo horn collar|