Japanese Sakai knife Yanagiba knife White paper 2 Yew octagonal handle

A knife for making blocked fish fillets into sashimi

Do you understand that it is used to cut blocks of lean tuna?

Or, it is a knife used to cut three pieces of fish into smaller pieces for sashimi, carpaccio, etc.

Start cutting from the base of the blade (the part close to the handle) and continue cutting along the length to the tip of the blade.

If you are using it at home, we recommend 210mm or 240mm considering storage.

For business use, longer lengths such as 300mm and 330mm are suitable.

It is best to choose according to the size of the fish you usually handle.

Material: Yasugi White paper No.2
Pattern: Yew octagon

Shiro-Ni-Koh steel refers to the material of the steel called white paper No.2.

It is the second hardest material after Japanese steel.

The harder the material, the longer it will stay sharp.

There is also a material called blue paper which is harder than white paper, but white paper is easier to handle when considering maintenance using a whetstone.

In addition, the material is loved by professional chefs, so you can use it with confidence.

Since it is made of steel, it is prone to rust, but you can prevent rust by removing moisture after use.

The handle is made of wood called Yew.

It is strong and has an octagonal shape, making it easy to hold.

Sakai cutlery is made by a blacksmith, a sharpener, a signature cutter, and a handle maker, each with their own division of labor.
This is a masterpiece created by each craftsman with high skill and pride.
This Yanagiba knife is made from white steel, which is relatively easy to resharpen among steels.
In addition, instead of the commonly used magnolia pattern, we use an octagonal pattern that fits comfortably in your hand.