Sakai Takayuki Byakko 33cm handmade Japanese Yanagiba knife ebony handle + sheath

Founded in Sakai in the 50s, Japanese company Sakai Takayuki has a wealth of expertise in knife-making. Heir to the precious skills of the blacksmiths who made the samurai's katanas, the brand continues this tradition by passing on its manufacturing techniques to the next generation. As a result, Sakai Takayuki offers high-quality, authentic Japanese knives!

Kenji Togashi, a master blacksmith from the Sakai region, created Sakai Takayuki's Byakko range. He began his career in the 60s, developing remarkable skills and expertise, and is one of the few blacksmiths capable of forging Honyaki blades. He has been honored with numerous distinctions, including the prestigious title of Dento-Kureishi awarded by the Japanese Ministry of Economy in the 90s, formalizing his status as a Master Traditional Craftsman. This recognition underlines his commitment to preserving local know-how.

This Yanagiba knife is a must-have in Japanese cuisine! It has a long, bevelled blade, specially designed for cutting raw fish with great precision. This knife is specifically designed for preparing sashimi and sushi! Be careful not to use it on excessively hard foods such as bones, squash, etc.

A high-performance, long-lasting blade

The blade of this yanagiba is designed according to the San Maï structure, a manufacturing method typical of Japan. This technique consists of forging a core of rigid steel covered by a layer of softer steel, thus creating three distinct layers. This preserves the core while ensuring optimum blade balance.

The core of this blade is made from Japanese Shirogami #1 steel (also known as White Steel #1), a quality alloy produced by the internationally renowned steelmaker Hitachi. The term "Shirogami" comes from "shiro", meaning white, and "gami", meaning steel in Japanese, which refers to the white paper around the alloy during manufacture. Shirogami steel is highly appreciated by chefs attached to traditional values, as it is produced exclusively in Japan and forged by renowned master blacksmiths. It is easy to work with, making it a popular choice for craftsmen.

This alloy is enriched with iron ore and contains around 1.2% carbon, essential elements for increasing the steel's hardness. In fact, the blade achieves a hardness of 62HRC on the Rockwell scale, enabling sharpening to a razor-sharp finish. Its high-performance cutting edge retains its effectiveness over time, allowing you to space out sharpening sessions. Despite this, sharpening remains easy when necessary.

Another advantage of Shirogami #1 steel is its micro-structure. It is uniform, with micro-carbides evenly distributed across the surface of the alloy. This characteristic gives the steel a high degree of purity, reinforcing its resistance to the risk of splintering.

This blade features a bevelled edge, sharpened on one side only, which is very practical for easily separating slices of cut food. What's more, the back of the blade has a hollow cutting edge, preventing food from sticking during cutting and promoting air circulation.

To add an authentic touch to this quality blade, kanjis are precisely engraved on the top of the blade as well as on its back. One of the kanjis on the back of the blade reads 白虎, "Byakko" in Japanese, meaning "White Tiger". This inscription echoes the name of the range to which your Sakai Takayuki knife belongs.

Ergonomic handle for all hands

This Japanese kitchen knife features a handle made from ebony wood, a precious tropical species recognizable by its dark brown, almost black, hue. With its high density, ebony is highly resistant to cracking, making it the ideal material for regular, even daily use!

The handle is octagonal in shape, offering optimum grip, especially for prolonged use. This design ensures perfectly controlled comfort and handling!

The nuances of ebony combine harmoniously with a black buffalo horn Bolster and butt. As a living material, horn can show slight variations in appearance from one model to another, adding a unique touch to each piece. This combination of natural materials lends a distinctive aesthetic, highlighting the craftsmanship and authenticity of the ensemble.

You might think that the blade doesn't fit properly into the handle, but that's not the case! Apparent machi is a tradition from the Sakai region, aimed at perfecting the balance of your handcrafted Japanese knife by acting on its center of gravity.

Finally, wood paste has been added to fill the small gaps between blade and handle. This prevents any infiltration of cut food or water for optimum watertightness.

The knife also comes with a protective saya, guaranteeing safe storage. This sheath not only offers extra protection for the blade against the elements, but also reduces the risk of accidental injury during handling, ensuring safe, long-lasting use of your knife.

Care and maintenance

This handcrafted Japanese knife requires exclusively manual care. Use a mild soap with a non-abrasive sponge, taking care not to get the handle too wet. After washing, be sure to dry it immediately to remove all traces of moisture. Finally, store in a dry place. Do not use the dishwasher, and do not leave your knife to soak in the sink.

It's important to note that with the passage of time, the color of the blade may vary slightly, which is normal despite perfect care. The carbon in the alloy reacts naturally to the acidity of food or the humidity in the air.

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