Your Cart is Empty
Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sold out
Sakai Takayuki Kiritsuke Yanagiba Slicer Knife 300 mm (11.8") Damascus 17 Layer
$289.00
Ideal for: Slicing
Useful on food types: Medium to large proteins
Useful on food types: Medium to large proteins
Kiritsuke Yanagiba Slicer Knife
Blade Material: Damascus 17 Layer (VG-10 core) Stainless Steel
Blade Length: 300 mm (11.8")
Blade Style: Double Bevel
Handle: Mahogany Handle
Weight: 230 g
Blade Width: 38 mm
Blade Thickness: 2 mm
Handle Length: 125 mm
Handle Thickness: 17 mm
Blade Width: 38 mm
Blade Thickness: 2 mm
Handle Length: 125 mm
Handle Thickness: 17 mm
Yanagiba which literally means Willow Leaf. While Eastern Japan, the Tokyo region, uses the name "Yanagiba" for this style of knife, to the west in the Osaka and Kyoto regions, these knives are known as the Shobu. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Its pointed and easy to use, it is possible to cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
This is a Sakai Takayuki Western style chef knife series that is resistant to rust. The blade has a hammer eye pattern full and is a fascinating chef knife that features a beautiful ripple that can be used widely from home to professional.
The Yanagiba style blade is used for cutting large pieces of fish or meat in a single slice and sashimi. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Category: Damascus, Stainless Steel, VG-10, Western Style, Yanagiba
You may also like
