Sakai Takayuki SG2 Kengata Yanagiba with Rosewood Handle 270 mm (10.6")
A striking blend of innovation and tradition, the Sakai Takayuki SG2 Kengata Yanagiba is designed for ultimate precision in slicing. The long, graceful 270 mm (10.6") blade is forged from high-performance SG2 powdered stainless steel, known for its remarkable hardness, edge retention, and corrosion resistance. The Kengata profile—featuring a bold, angular tip—adds a modern touch to the classic Yanagiba form, offering added versatility and precision in fine cuts.
At 195 g, this knife offers a balanced feel in the hand, while the rosewood octagonal handle provides a comfortable, traditional grip with a warm and refined aesthetic. Whether you're working with sashimi, fish fillets, or intricate garnishes, this knife is crafted to glide cleanly through ingredients with minimal resistance—preserving both texture and presentation.
Product Highlights
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SG2 Powdered Stainless Steel Blade
Ultra-sharp and wear-resistant, with excellent edge durability and low maintenance. -
Kengata Yanagiba Profile
A modern take on a traditional form, with an angular tip for added control and detail work. -
Long, Elegant Blade – 270 mm (10.6")
Ideal for clean, single-stroke slicing of sashimi, raw fish, or delicate proteins. -
Comfortable Rosewood Handle
Octagonal shape for secure handling; the 145 mm length and 25 mm thickness fit naturally in the hand. -
Balanced & Lightweight
At just 195 g, it offers exceptional control and agility for fine slicing work. -
Handcrafted in Sakai, Japan
From a region celebrated for over 600 years of traditional blade-making excellence.
Blade Width: 35 mm
Blade Thickness: 2 mm
Handle Length: 145 mm
Handle Thickness: 25 mm
Benefits of a Yanagiba Slicer
The Yanagiba is a traditional Japanese slicing knife designed for precision and grace, particularly in the preparation of raw fish and delicate proteins. Its long, narrow blade allows for clean, uninterrupted slicing in a single motion, minimizing cell damage and preserving the integrity, texture, and presentation of each cut. This is especially important when preparing sashimi, where visual appeal and mouthfeel are essential. The razor-sharp edge and asymmetrical grind (in traditional yanagiba) reduce friction, resulting in smoother slices with less tearing or dragging—making the Yanagiba an essential tool for sushi chefs and culinary professionals who value refined technique and flawless execution.
Benefits of SG2 Stainless Steel
SG2 is a premium powdered stainless steel prized for its exceptional hardness, sharpness, and edge retention. Thanks to its fine grain structure, SG2 can be ground to an incredibly sharp edge that holds longer than many traditional steels—ideal for precision tasks like slicing raw fish or other delicate ingredients. Unlike high-carbon steels, SG2 is also highly resistant to corrosion and staining, offering the low-maintenance convenience of stainless steel without sacrificing performance. This makes SG2 a top choice among serious chefs who demand both cutting-edge performance and long-term reliability in the kitchen.
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