Japanese Artisan Yanagiba Knife 27cm Sakai Takayuki Ginsankou

Established in Sakai, Japan, in the 1950s, Sakai Takayuki is a company renowned for its mastery of knife-making. Heir to the ancestral know-how of the blacksmiths who created the samurai's katanas, the brand perpetuates this tradition by passing on manufacturing methods and techniques from generation to generation. As a result, Sakai Takayuki offers top-quality Japanese knives!

The Yanagiba knife occupies an important place in Japanese cuisine! Recognizable by its long, bevelled blade, it is designed for the precise cutting of raw fish and is mainly dedicated to the preparation of sashimi and sushi. Be careful not to use it on excessively hard foods such as frozen foods or bones.

An efficient blade for a Yanagiba knife

The blade of this yanagiba is designed according to the traditional Japanese San Maï technique (meaning "3 layers"). This consists of forging a rigid steel core, which is enveloped by a softer layer of steel that folds in on itself to form the three distinct layers. This method is designed to protect the core while ensuring optimum blade balance.

Japanese Ginsan steel (also known as Silver 3 Steel) is used to manufacture this blade. It has a carbon content of 0.95% and 13% chromium. The presence of carbon in the blade gives it greater rigidity than knives made from standard steel, enabling it to maintain a straight, clean edge for a long time to come.

On the Rockwell scale, its hardness is 60HRC Rockwell, which means that the cutting edge is powerful and durable. So you can space out your sharpening sessions.

Thanks to the presence of chromium, the knife offers enhanced resistance to oxidation, an appreciable advantage in the kitchen. However, this Japanese knife requires careful maintenance to avoid any risk of corrosion.

A top layer of softer steel envelops the rigid core, forming the two additional layers. Its main role is to protect the core from potential micro-shocks that may occur during cutting. This layer of steel balances the rigidity of the core to minimize the risk of breakage, and gives your blade flexibility in use.

A knife with a sturdy wooden handle

This handcrafted 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 offers greater resistance to the risk of cracking, and its durability makes it an ideal choice for regular, even daily, use in the kitchen.

The octagonal shape of the handle ensures an optimum grip, particularly suited to long-term use. This shape helps reduce fatigue resulting from prolonged cutting.

The deep shades of ebony are combined with a black buffalo horn Bolster. As horn is an organic material, it can vary slightly in appearance from one model to another, adding a unique touch to your Japanese kitchen knife!

Looking at this knife, it might appear that the blade is not properly inserted 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 added to fill the small gaps between the blade and the handle, ensuring optimum watertightness. This prevents any infiltration of cut food or water.

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

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