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Sakai Takayuki Ginsan | 270 Sakimaru Yanagiba Knife

Sakai Takayuki Ginsan | 270 Sakimaru Yanagiba Knife

Hand-forged by Sakai Takayuki, this is a one-off, stainless Yanagiba that our owner has been saving for his personal collection. The perfect combination of materials and craftsmanship.

  • Sakai Takayuki Japanese Knife
  • 270mm Sakimaru Yanagiba Knife
  • Ginsan (Silver #3) / Soft Stainless clad
  • Ho Wood and Buffalo Handle
    • Right-Hand Bevel
    • Saya not included
    • Handcrafted inĀ Sakai-Osaka, Japan
    • Edge Length: 266mm | Overall Length: 414mm | Blade Height: 30mm | Weight: 178g
    • Blade Thickness: (A) 4.1 (B) 3.6 (C) 1.2

    Ā 

    * One only, pictured.

    Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia
    Ā 

    Japanese Kitchen Knife | Yanagiba (Slicing Knife)

    The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba areĀ thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind.Ā Although mainlyĀ used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.Ā 

    $583.22
    Sakai Takayuki Ginsan | 270 Sakimaru Yanagiba Knifeā€”
    $583.22

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    Description

    Hand-forged by Sakai Takayuki, this is a one-off, stainless Yanagiba that our owner has been saving for his personal collection. The perfect combination of materials and craftsmanship.

    • Sakai Takayuki Japanese Knife
    • 270mm Sakimaru Yanagiba Knife
    • Ginsan (Silver #3) / Soft Stainless clad
    • Ho Wood and Buffalo Handle
      • Right-Hand Bevel
      • Saya not included
      • Handcrafted inĀ Sakai-Osaka, Japan
      • Edge Length: 266mm | Overall Length: 414mm | Blade Height: 30mm | Weight: 178g
      • Blade Thickness: (A) 4.1 (B) 3.6 (C) 1.2

      Ā 

      * One only, pictured.

      Japanese Kitchen Knives, Whetstones & Woodworking Tools Australia
      Ā 

      Japanese Kitchen Knife | Yanagiba (Slicing Knife)

      The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba areĀ thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind.Ā Although mainlyĀ used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.Ā 

      Sakai Takayuki Ginsan | 270 Sakimaru Yanagiba Knife | ProTooling