Sakai Takayuki INOX Yanagiba 210mm

Regular price $200.00
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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:

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: Inox Molybdenum Vanadium
  • HRC: 56-58
  • Edge Length: 200 mm
  • Height at heel: 30.43 mm
  • Distal Taper Heel: 3.24 mm
  • Distal Taper Mid: 2.92 mm
  • Distal Taper Tip: 0.59 mm
  • Weight:120 grams
  • Handle:  D Shaped Magnolia Wood
  • Shape: Yanagiba
  • Finish: Kasumi
  • Cladding: N/A
  • Construction: Ni-Mai
  • Edge bevel: Single
  • Knife Line: Sakai Takayuki Inox
  • Blacksmith: N/A
  • Maker: Sakai Takayuki
  • Sharpener: Sakai Takayuki
  • Place of Origin: Sakai, Japan

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