Sakai Takayuki Byakko 27cm handmade Japanese Yanagiba knife ebony handle + sheath

Blacksmith Kenji Togashi and the Sakai Takayuki company

Founded in the 1950s in Sakai, Japan, Sakai Takayuki is a company with remarkable expertise in knife-making. Heir to the ancestral know-how of the blacksmiths who crafted the samurai's katanas, the brand perpetuates this tradition by passing on manufacturing methods and techniques from generation to generation. Sakai Takayuki offers you top-quality Japanese knives!

Kenji Togashi, a master blacksmith from the Sakai region, was asked by Sakai Takayuki to create the Byakko range. His career began in the 60s, and he has acquired considerable expertise and skills: he is one of the few blacksmiths who know how to forge Honyaki blades. The many distinctions awarded to Kenji Togashi over the years testify to his exceptional mastery, including the prestigious title of Dento-Kureishi from Japan's Ministry of Economy in the 90s, formalizing his status as a Master Traditional Craftsman. This honor underscores his contribution to the preservation of ancestral and local know-how.

The Yanagiba knife is very important in Japanese cuisine! It is characterized by its long, sharp, beveled blade, ideal for cutting raw fish with precision. It is mainly used to prepare sashimi and sushi. Do not use on hard foods, such as frozen foods or bones, ...

A top-of-the-range blade for outstanding sharpness

The blade of this yanagiba is crafted according to the San Maï structure, a typically Japanese manufacturing technique. These words, meaning "3 layers" in Japanese, reveal the design of the blade: it consists of a rigid steel core, then enveloped by a softer layer of steel, thus creating the three distinct layers. This method is designed to protect the core while ensuring optimum blade balance.

For this blade, the core is made from Japanese Shirogami #1 (also known as White Steel #1), a high-end alloy produced by the renowned steelmaker Hitachi. The term "Shirogami" comes from "shiro" meaning white and "gami" meaning steel in Japanese, in reference to the white paper that surrounds it during manufacture. Shirogami steel is appreciated by chefs attached to traditional values, as it is made exclusively in Japan and forged by renowned master blacksmiths. Its easy handling and workability make it a popular choice with craftsmen.

This high-quality alloy is enriched with iron ore and contains around 1.2% carbon, essential elements for increasing the steel's hardness. The blade achieves a hardness of 62HRC on the Rockwell scale, enabling it to be sharpened to a higher-than-average level. Its quality cutting edge retains its performance for a long time, allowing you to space out sharpening sessions. Sharpening remains easy when necessary.

Shirogami #1 steel is also interesting for its microscopic structure. It is homogeneous, with a uniform distribution of micro-carbides on its surface, giving the alloy a high degree of purity. This characteristic increases its resistance to the risk of splintering.

An outer layer of softer steel envelops the rigid core, forming the two remaining layers. Their purpose is to protect the core from micro-shocks that may occur during cutting, while balancing its rigidity to reduce the risk of breakage. The presence of this outer layer gives your blade flexibility.

The blade's cutting edge is beveled, meaning that it is sharpened on one side only. This is very practical for separating slices of cut food. The back of the blade has a hollow groove that prevents food from sticking, thus promoting air circulation.

Kanjis are engraved on the top of the blade as well as on its back, adding authenticity to this high-quality blade. One of the kanji on the back of the blade reads 白虎, "Byakko" in Japanese, meaning "White Tiger". This echoes the name of the range to which the knife belongs.

A handcrafted Japanese knife with an elegant handle

This handcrafted knife features a handle crafted from ebony wood, a precious tropical species recognizable by its dark brown, almost black, hue. Due to its high density, ebony offers enhanced resistance to the risk of cracking, and its exceptional durability makes it an ideal choice for regular, even daily, use in the kitchen.

The octagonal shape of the handle ensures an optimum grip for prolonged use. This shape minimizes fatigue associated with prolonged cutting.

The deep shades of ebony are combined with a black buffalo horn Bolster and base. Being an organic material, horn can show slight variations in appearance from one model to another, adding a unique touch to each knife.

Looking at this Japanese kitchen knife, you might think that the blade doesn't fit properly into the handle, but this is not the case. Apparent machi is a tradition from the Sakai region, aimed at optimizing the knife's balance by acting on its center of gravity.

What's more, wood pulp has been carefully added to fill the small gaps between the blade and the handle, guaranteeing optimum watertightness. This prevents any infiltration of cut food or water.

This knife comes with a protective sheath for safe storage. Not only does this offer extra protection for the blade against the elements, it also reduces the risk of accidental injury when handling.

This handcrafted Japanese knife requires exclusively manual maintenance, excluding dishwasher use and soaking in the sink. Use a mild soap with a non-abrasive sponge, taking care not to get the handle too wet. Once washed, dry immediately to remove all traces of moisture. Finally, store in a dry place.

Over time, it is important to note that a variation in blade color may occur, which is normal despite perfect care. The carbon in the alloy reacts naturally to the acidity of food or humidity in the air.

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