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Sakai Takayuki Silver steel 3 Yanagiba knife 270mm (10.7 ") Ebony/Buffalo horn handle
This gorgeous Sakai Takayuki Yanagiba knife was made by the world-famous Mr. Suogo Yamatsuka, Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 270mm long blade is hand-made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure stainless steel Silver 3 (Gingami No.3) as a core. Japanese-style knife handle made from solid Ebony wood with Buffalo horn.
Top-level craftsmanship, blade shape, and Silver steel 3 (Gingami No.3) will guarantee an excellent cutting ability, high sharpness, and easy maintenance. Sakai Takayuki Yanagiba knife is an excellent choice for home "Everyday" cooking, and it is an excellent first knife for people who wants to start using a Japanese knife. Also highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Yanagiba |
| Brand |
Sakai Takayuki
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 420/16.6 |
| Blade Lenth (mm/inch) | 270/10.7 |
| Blade Height at Base/Heel (mm/inch) | 34/1.3385834 |
| Blade Thickness above heel (mm/inch) | 2.9/0.11417329 |
| Blade Thickness above tip (mm/inch) | 2/0.0787402 |
| Blade Steel / Core steel | Silver steel 3 |
| Blade Core Hardness | 60-61HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Knife Handle Material | Ebony/Buffalo horn |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 207/7.301718 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.