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 Shironi Honyaki -
For this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. Read more about this knife here.
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.
Knife Shape | Yanagiba |
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Blade Length | 270mm |
Blade Height | |
Spine Thickness at Heel | |
Weight | |
Steel Type | Shirogami #2 (White Carbon Steel) |
Rockwell Hardness | 61-63 |
Edge/Bevel | Single Bevel, Right hand bias |
Handle | Wa (Japanese) Handle, Octagon Ebony wood handle with buffalo horn collar |
Maker | Sakai Takayuki |
Blacksmith / Sharpener | Kenji Togashi / Koji Tosa |