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The efficient Yanagiba knife kiritsuke Yanagiba knife for your kitchen!
30cm blade with San Maï structure: 3 superimposed layers of steel
High-grade Shirogami #1 Japanese steel core (1.2% carbon)
Hardness of 62HRC on the Rockwell scale: durable cutting edge
Handle made of ebony wood - Octagonal cut
Black buffalo hornBolster and cap - Case included
Handcrafted by Kenji Togashi in Sakai, Japan
Carbon knife: see care instructions below
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This Yanagiba knife kiritsuke knife features a typically Japanese San Maï (meaning "3 layers") blade construction. This technique consists of forging a core of rigid steel, which is then surrounded by a layer of softer steel that folds in on itself to form the remaining 2 layers. This method protects the blade's core while balancing its hardness.
The core of this blade is forged fromJapanese Shirogami #1 steel (also known as White Steel #1), a top-of-the-range alloy produced by the internationally renowned steelmaker Hitachi. The term "Shirogami" is derived from "shiro" meaning white and "gami" meaning steel, in reference to the white paper that wraps the alloy during manufacture. This steel is highly prized by Japanese chefs attached to traditional values, as it is produced exclusively in Japan. It is also appreciated by craftsmen for its ease of handling.
Shirogami #1 alloy is a high-quality steel enriched with iron ore and 1.2% carbon. These elements are essential for increasing a steel's hardness. As a result, this blade has a hardness of 62HRC on the Rockwell scale, for a long-lasting, high-performance cutting edge. Thanks to this, you can space out sharpening sessions and, when necessary, it's a steel that's easy to work with.
In terms of its microscopic structure, Shirogami steel is also an advantage! The micro-carbides are evenly distributed, enhancing the blade's resistance to micro-shocks and wear.
Next, the core of the blade is surrounded by a layer of softer steel that folds in on itself to form the remaining two layers of the San Maï. Its purpose is to protect the core of the blade, while balancing out its hardness by adding more "softness".
The cutting edge of this blade is beveled, meaning that it is sharpened on one side only. This is very useful for separating slices of cut food. Also, the back of the blade has a hollow cutting edge that prevents food from sticking to the sides, since air circulates more easily.
Kanjis have been engraved on the top and back of the blade to add a touch of authenticity. On the back of the blade, the kanji 白虎 read "Byakko" which means "white tiger" and refers to the name of this range of Japanese knives.
The handle of this Japanese kitchen knife is made of ebony wood: a precious tropical species appreciated for its dark, almost black hue. With its high density, this wood offers greater resistance to the risk of cracking, making it the perfect material for regular use!
The handle is octagonal in shape to suit the hands of all cooks, right- and left-handed alike! It gives you optimum grip for perfectly controlled handling, especially during prolonged use.
To complete the handle, the Bolster and base are designed in black buffalo horn to blend harmoniously with the ebony. As horn is a living material, it can vary slightly from one piece to another, making this a unique Japanese handcrafted knife!
Looking at this handcrafted knife, you might think that the blade doesn't fit properly into the handle, but it doesn't! This is apparent machi, a tradition from the Sakai region, which aims to balance your knife by playing on its center of gravity.
Finally, wood paste is added to fill the small gaps where the blade meets the handle. This prevents water or small foodstuffs from seeping inside.
To care for your carbon knife, wash by hand only, using a non-abrasive sponge and a mild detergent, avoiding getting the handle wet. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave your knife to soak in the sink.
With the passage of time, the color of the blade may vary slightly: this is normal! This is a natural carbon reaction caused by the acidity of the food being cut and the humidity in the air.
To protect your knife, a protective sheath comes with it! Not only does it protect your Sakai Takauyuki knife from external aggression, it also protects you from accidental injury during handling.
A Yanagiba knife is essential for preparing Japanese cuisine! Dedicated to fish, its long, thin blade enables you to slice raw fish evenly and thinly. Ideal for preparing sushi and sashimi! Its kiritsuke tip ensures precise slicing. Be careful not to use it on excessively hard foods such as squash, bones, etc.
Sakai Takayuki is a Japanese company founded in the 50s in Sakai. It has many decades of experience, which has enabled it to become an expert in cutlery! What's more, it has inherited the skills of the old-time blacksmiths who made the famous Japanese swords in the Sakai region. Today, Sakai Takayuki offers you high-quality Japanese knives combining authenticity and modernity.
To forge this range of knives, Sakai Takayuki called on Kenji Togashi, a Japanese blacksmith of remarkable skill. He began his career in the 60s, and quickly proved his worth as one of the few blacksmiths to know how to make a Honyaki blade. He was also awarded the title of Master Traditional Craftsman by the Japanese Ministry of Economy in the 90s. This title underlines his talent and commitment to preserving the authentic skills of the blacksmiths of yesteryear.
Find many Sakai Takayuki Japanese knives on KnifeLeader.eu!
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