Japanese Artisan Yanagiba Kiritsuke Knife 27cm Sakai Takayuki Ginsankou

Sakai Takayuki is a Japanese company founded in the 1950s in Sakai. It is an expert in the field of cutlery, having inherited the great skills of the region's blacksmiths. Indeed, Sakai was famous for being the place where samurai katanas were made! The blacksmiths of yesteryear have passed on their knowledge to this day, and Sakai Takayuki offers a wide range of Japanese knives manufactured using ancestral methods, and featuring traditional designs.

The Yanagiba knife is a Japanese cooking essential! It features a long, beveled blade and is perfect for preparing raw fish. With it, you can produce thin, even slices, especially for sushi and sashimi. Its kiritsuke tip adds precision to your work. Be careful not to use it on food that is too hard, such as frozen foods, bones, etc.

An efficient blade for a high-quality knife

This Yanagiba knife kiritsuke Yanagiba knife features a blade with a typically Japanese San Maï (meaning "3 layers") structure. 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 two layers. This method adds flexibility to your blade while protecting the core.

For the core of this blade,Japanese Ginsan steel (also known as Silver 3 Steel) has been selected. It has a carbon content of 0.95% and 13% chromium. Carbon is the essential element that confers increased hardness to your blade, bearing in mind that high hardness confers excellent edge retention.

The hardness of this blade is 60HRC on the Rockwell scale, giving you a cutting edge that performs and lasts! Thanks to this, you can space out your sharpening sessions!

Chromium is the element that adds resistance to corrosion. However, your handcrafted knife needs careful maintenance to avoid any risk of oxidation.

Next, an outer layer of steel covers the core of the blade to complete the San Maï. Its purpose is to protect the core from the micro-shocks that can occur when cutting in the kitchen. This layer of steel also balances the rigidity of the core to minimize the risk of breakage, and gives your blade flexibility of use.

A sturdy, ergonomic wooden handle

The handle of this handcrafted Japanese knife is made from ebony, a precious tropical species renowned for its dark, almost black color. Its high density makes it resistant to humidity and the risk of cracking: it's a durable wood, ideal for use in the kitchen.

The handle is octagonal in shape to suit the hands of all cooks, left- and right-handed alike. It offers an ergonomic grip for perfectly controlled handling, particularly during long-duration use.

A black buffalo horn Bolster completes the handle! It blends perfectly with the deep nuances of ebony for a most elegant result. Horn is a living material, so it can vary slightly from one piece to another: which makes each Sakai Takayuki knife unique!

Looking at the blade, you might think that it doesn't fit properly into the handle, but this is not the case! This is machi apparent, a Sakai tradition aimed at improving the balance of your Japanese kitchen knife by adjusting its center of gravity.

Finally, wood putty has been added to fill the small gaps where the blade meets the handle. This ensures a watertight seal and prevents water infiltration.

To care for your handcrafted Japanese knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Once cleaned, dry immediately with a clean cloth to remove all traces of moisture before storing in a dry place. Do not use the dishwasher, or leave to soak in the sink.

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