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FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200
FREE SHIPPING IN NORTH AMERICA ON ORDERS OVER $200
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 Suigyu Kasumitogi -
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 |
|---|---|
| Blade Length | 240mm |
| Blade Height | 29mm |
| Spine Thickness at Heel | 3.2mm |
| Weight | 128g |
| Steel Type | Shirogami #3 (White Carbon Steel)core with Carbon Steel Cladding |
| Rockwell Hardness | 59-61 |
| Edge/Bevel | Single Bevel, Left hand bias |
| Handle | Wa (Japanese) Handle, D-Shape Magnolia wood handle with horn collar |
| Maker | Sakai Takayuki |
| Knife Line | Sakai Takayuki Suigyu Kasumitogi |
