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Sakai Takayuki Zangetsu | 390mm Sakimaru Yanagiba Knife
Hand crafted by Sakai Takayuki, It is rare to see a Yanagi this size, yet alone in our favourite stainless steel.
- Sakai Takayuki Zangetsu Japanese Knife
- 390mm Sakimaru Knife
- Saya (Black) included
- Ginsan (Silver) #3 / Soft Stainless clad
- Wenge Wood Handle, Corian ferrule
- Right-Hand Bevel
- Hand crafted in Sakai-Osaka, Japan
- Edge Length: 388mm |Overall Length: 572mm | Blade Height: 38mm | Weight: 394g
- Blade Thickness: (A) 3.9 (B) 3.7 (C) 1.2
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Yanagiba (Slicing Knife)
The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.
$433.47
Original: $1,238.48
-65%Sakai Takayuki Zangetsu | 390mm Sakimaru Yanagiba Knife—
$1,238.48
$433.47Product Information
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Description
Hand crafted by Sakai Takayuki, It is rare to see a Yanagi this size, yet alone in our favourite stainless steel.
- Sakai Takayuki Zangetsu Japanese Knife
- 390mm Sakimaru Knife
- Saya (Black) included
- Ginsan (Silver) #3 / Soft Stainless clad
- Wenge Wood Handle, Corian ferrule
- Right-Hand Bevel
- Hand crafted in Sakai-Osaka, Japan
- Edge Length: 388mm |Overall Length: 572mm | Blade Height: 38mm | Weight: 394g
- Blade Thickness: (A) 3.9 (B) 3.7 (C) 1.2
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
Japanese Kitchen Knife | Yanagiba (Slicing Knife)
The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.
