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Yanagiba: A single bevel knife used for slicing raw fish. The Yanagiba generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through food disturbing as little protein molecules as possible. All of this translates to perfectly sliced fish used for raw presentation

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #1
  • HRC: 60-62
  • Edge Length: 
  • Height at heel: 
  • Distal Taper Heel: 
  • Distal Taper Mid: 
  • Distal Taper Tip: 
  • Weight:  
  • Handle: Turquoise
  • Shape: Yanagiba
  • Finish: Kasumi
  • Cladding: Stainless
  • Edge bevel: 50/50
  • Construction: San Mai
  • Knife Line: REN
  • Maker: Sakai Kikumori
  • Blacksmith: Satoshi Nakagawa
  • Sharpener/Grinder: 
  • Origin: Sakai, Japan

Sakai Kikumori REN Yanagiba 270mm

SKU: SKNKREN-0270Y
Regular price $600.00
Unit price
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Availability
 
Shipping calculated at checkout.

Yanagiba: A single bevel knife used for slicing raw fish. The Yanagiba generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through food disturbing as little protein molecules as possible. All of this translates to perfectly sliced fish used for raw presentation

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: Blue #1
  • HRC: 60-62
  • Edge Length: 
  • Height at heel: 
  • Distal Taper Heel: 
  • Distal Taper Mid: 
  • Distal Taper Tip: 
  • Weight:  
  • Handle: Turquoise
  • Shape: Yanagiba
  • Finish: Kasumi
  • Cladding: Stainless
  • Edge bevel: 50/50
  • Construction: San Mai
  • Knife Line: REN
  • Maker: Sakai Kikumori
  • Blacksmith: Satoshi Nakagawa
  • Sharpener/Grinder: 
  • Origin: Sakai, Japan

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