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A top-of-the-range Japanese knife for your collection!
33cm blade in San Maï structure: 3 alternating layers of steel
Core in carbon-enriched (1.2%) Japanese Shirogami #1 steel
62HRC Rockwell hardness: excellent edge retention
Ebony wood handle and black buffalo horn bolster
Ergonomic octagonal cut - Protective saya included
Handcrafted by Kenji Togashi in Sakai, Japan
Carbon knife: requires careful maintenance
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This yanagiba kiritsuke knifefeatures a blade designed using the traditional San Maï method, meaning "three layers" in Japanese. This technique consists of forging a core of hard steel, enveloped by two layers of softer steel that fold in on themselves. This structure reinforces the strength of the core while balancing the hardness of the blade.
The core of this blade is forged from Japanese Shirogami #1(White Steel #1), a top-of-the-range alloy produced by the world-renowned steelmaker Hitachi. The name "Shirogami" comes from the Japanese "shiro" (white) and "gami" (steel), in reference to the white paper that protects the alloy during manufacture. This steel, made exclusively in Japan, is particularly appreciated by chefs attached to culinary traditions, as well as by craftsmen for its ease of use.
Shirogami #1 steel is distinguished by its high iron and carbon content (around 1.2%), two key elements that reinforce its hardness. With a hardness of 62HRC on the Rockwell scale, this blade offers a long-lasting, high-performance cutting edge, allowing for longer sharpening sessions while remaining easy to maintain.
On a microscopic scale, Shirogami steel features a homogeneous distribution of micro-carbides, optimizing its resistance to impact and wear. Its structure is considered "pure".
The blade's rigid core is surrounded by layers of softer steel, which provide additional protection while making the whole more flexible and less prone to breakage during use.
Its asymmetrical cutting edge, beveled on one side only, facilitates cutting by naturally spreading food slices apart. What's more, a hollow line has been added to the back of the blade to limit food sticking and improve the fluidity of cuts.
Authentic kanji are engraved on the top and back of the blade, adding a touch of authenticity. On the back, the kanji 白虎(Byakko) mean "white tiger", in homage to the name of this range of Japanese knives.
The handle of this Japanese kitchen knife is made of ebony wood, a noble, dense tropical species prized for its dark color and high resistance to cracking. Its excellent strength makes it ideal for intensive use.
The handle is octagonal in shape, suitable for the hands of all cooks. Its ergonomic design ensures a comfortable grip and precise handling, even during prolonged use!
To enhance the design, the bolster and base are made of black buffalo horn, harmoniously matching the ebony. As each piece is unique, slight variations in color may occur, giving each Sakai Takayuki knife an authentic handcrafted character.
The handle is also "machi apparent", a traditional feature of the Sakai region. This feature, which leaves a slight gap between the blade and the handle, improves the balance of your Japanese kitchen knife by optimizing its center of gravity.
Finally, wood paste is applied where the blade joins the handle, preventing the infiltration of water or food residues to guarantee greater durability.
To preserve the quality of your carbon steel knife, it is essential to maintain it with care. Washing should be done by hand only, using a soft sponge and non-abrasive soap, avoiding exposing the handle to water. After each cleaning, dry the blade immediately with a clean cloth to avoid any trace of moisture and store it in a dry place. Do not use in dishwashers, or soak for long periods.
Over time, the blade may change color slightly: this is a natural phenomenon caused by carbon, influenced by the acidity of food and ambient humidity.
For optimum protection, this handcrafted knife comes with a protective saya, ensuring the safety of the blade while preventing the risk of accidental cuts.
The yanagiba knife is a must-have for Japanese cuisine, specially designed for cutting raw fish. Its long, thin blade enables precise slicing, ideal for preparing sushi and sashimi. Thanks to its kiritsuke tip, it offers mastery of fine cuts. However, it is not recommended for cutting hard foods such as bones or squash.
Sakai Takayuki, a Japanese company founded in Sakai in the 1950s, is today a benchmark in the world of cutlery! Heir to the skills of blacksmiths specializing in the manufacture of Japanese swords, the brand offers high-quality Japanese knives that combine tradition and modernity.
To bring this range to life, Sakai Takayuki called on Kenji Togashi, a Japanese blacksmith renowned for his expertise. Having begun his career in the 1960s, he is one of the few craftsmen capable of producing a Honyaki blade. His talent earned him the title of Traditional Master Craftsman, awarded by Japan's Ministry of Economy in the 1990s, a distinction testifying to his commitment to preserving the art of traditional forging.
Find a selection of Sakai Takayuki Japanese knives on Knifeleader.eu!
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