Sakai Takayuki Byakko 30cm handmade Japanese Yanagiba knife ebony handle + sheath

Established in the 1950s in Sakai, Japan, Sakai Takayuki is renowned for its expertise in knife-making. Heir to the invaluable skills of the blacksmiths who fashioned the samurai's katanas, the brand continues this tradition, passing on manufacturing methods and techniques from generation to generation. As a result, Sakai Takayuki offers top-quality Japanese knives that bear witness to the richness of this tradition.

Kenji Togashi is a master blacksmith from the Sakai region, and was asked by Sakai Takayuki to create the Byakko range. Beginning his career in the 60s, he developed remarkable expertise and skills, distinguishing himself as one of the few blacksmiths capable of forging Honyaki blades. He has received numerous distinctions, including the prestigious title of Dento-Kureishi from the Japanese Ministry of Economy in the 90s, which formalizes his status as a Master Traditional Craftsman. This underlines his commitment to preserving ancestral, local know-how.

The Yanagiba knife is of paramount importance in Japanese cuisine! Its main feature is its long, bevelled blade, perfectly suited to cutting raw fish with great precision. This knife is ideal for preparing sashimi and sushi. It is not recommended for use on excessively hard foods, such as frozen foods or bones, ...

A handcrafted knife by a renowned Japanese blacksmith

The blade of this yanagiba is made using the San Maï structure, an emblematic Japanese manufacturing technique. It consists of forging a rigid steel core that is enveloped by a layer of softer steel, thus forming the three distinct layers. This preserves the core while ensuring optimal blade balance.

The core of this blade is made from Japanese Shirogami #1 steel (also known as White Steel #1), a premium alloy produced by the renowned steelmaker Hitachi. The term "Shirogami" derives from "shiro", meaning white, and "gami", meaning steel in Japanese, referring to the white paper that surrounds the alloy during manufacture. Shirogami steel is highly prized by chefs attached to traditional values, as it is produced 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 reaches a hardness of 62HRC on the Rockwell scale, enabling it to be sharpened to a razor-sharp finish. Its quality cutting edge retains its performance over the long term, allowing for longer sharpening sessions. Despite this, sharpening remains easy when required.

Shirogami #1 steel is also interesting for its microscopic structure. It is uniform, ensuring an even distribution of micro-carbides on the surface of the alloy. This feature gives the steel a high degree of purity, reinforcing its resistance to the risk of splintering.

This blade has a bevelled edge since it is sharpened on one side only, which is very practical for easily separating slices of cut food. What's more, the back of the blade is hollow, which prevents food from sticking when cutting, thus facilitating air circulation.

Finally, kanji are precisely engraved on the top of the blade as well as on its back, lending an authentic touch to this quality blade. One of the kanji 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.

A quality Japanese kitchen knife

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

The octagonal shape of the handle provides an optimum grip, specially designed for prolonged use. You benefit from perfectly controlled comfort and handling!

The nuances of ebony are harmoniously combined with a Bolster and butt made of black buffalo horn. As a living material, horn can vary slightly in appearance from one model to another, giving each knife a unique touch. This combination of natural materials lends a distinctive aesthetic, emphasizing the craftsmanship and authenticity of the whole!

Looking at this handcrafted Japanese knife, you might get the impression 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 Japanese kitchen knife by acting on its center of gravity.

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

The knife comes with a protective sheath, ensuring 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.

How do I care for a carbon-enriched knife?

This handcrafted knife should only be cared for by hand, and should never be put in the dishwasher or left to soak in the sink. 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.

It's important to note that over time, a change in blade color may occur, which is normal despite perfect care. The carbon in the alloy reacts naturally to the acidity of food or to moisture in the air.

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