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The Sakai Takayuki handmade Yanagiba knife!
30cm Honyaki blade: technique used for katanas
Forged from Japanese VG10 steel with approximately 1% carbon enrichment
Hardness of 60HRC Rockwell: excellent edge retention
Wenge wood handle and black buffalo horn bolster
Octagonal cut for ergonomic grip
Comes with a protective wenge wood saya
Handcrafted in Sakai, Japan
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This 30cm Japanese knife features a blade forged using the honyaki technique, an ancestral method used to create the katanas of the Japanese samurai, considered the most accomplished sword of all civilizations. This handcrafted Japanese knife is made from a single piece of high-grade steel, with a very precise, multi-step tempering process that only an experienced blacksmith can perform. This is authentic craftsmanship inherited from the blacksmiths of yesteryear.
To forge the blade of this Japanese kitchen knife, we usedJapanese VG10 steel, an alloy produced by the renowned Takefu Special Steel. It features a high carbon content of around 1%, which is essential for increasing the blade's hardness. High hardness ensures excellent edge retention. This Japanese knife achieves a hardness of 60HRC on the Rockwell scale, demonstrating the performance and durability of its cutting edge. Very practical, it allows you to space out sharpening sessions.
VG10 steel also contains 15% chromium, enhancing corrosion resistance. However, due to its high carbon content, this blade remains prone to oxidation and needs careful maintenance to avoid the risk of corrosion.
The blade has been sharpened on one side only, giving it a bevelled edge. This feature makes it easy to spread the slices you're cutting, facilitating the cutting process.
The blade of this handcrafted Japanese knife features a polished cutting surface and is also adorned with a Shoryu engraving, hence the name of this range of Japanese knives. The Shoryu represents a flying dragon, an emblematic symbol of Japanese mythology.
The apparent space between blade and handle is deliberate! Known as machi, this is a tradition from the Sakai region that aims to balance the knife by acting on its center of gravity.
The handle of this Sakai Takayuki knife is made from wenge wood, a durable, dense and moisture-resistant species. This tropical wood comes from East Africa, offering a unique veining on each piece as well as a distinctive dark hue.
To complete the handle, a black buffalo horn bolster has been added. This bolster provides the link between handle and blade, reinforcing the character of your honyaki knife while adding a touch of elegance.
The handle of this knife has been shaped octagonally to suit the hands of all cooks! It offers an ergonomic grip for optimum ease of use and perfectly controlled maneuverability, especially over long periods of use.
Finally, wood paste has been added to the junction between the blade and the handle, filling any small gaps. This guarantees the knife's watertightness, preventing any infiltration of water or small food residues.
This top-of-the-range Japanese knife comes with a protective saya, also in wenge wood. This sheath adjusts perfectly to the curves of the blade, ensuring optimum protection and avoiding the risk of injury.
Sakai Takayuki was established in the Sakai region in the 1950s. With decades of experience, this Japanese manufacturer has developed in-depth expertise in the field of cutlery. It perpetuates the region's traditional methods, which were employed by blacksmiths of yore to create Japan's illustrious swords. With this knowledge, Sakai Takayuki now offers you quality Japanese knives, combining modernity and authenticity.
The Yanagiba knife is specially designed for cutting fish! Thanks to its long, thin blade, it can be used to make fine, even slices from large pieces of fish. Its kiritsuke tip allows you to work with greater precision! However, it is not recommended for use on excessively hard foods, such as squash, bones, etc.
To best preserve your handcrafted knife, it should be washed exclusively by hand with a non-abrasive sponge and a mild detergent, avoiding wetting the handle. After cleaning, wipe immediately with a clean cloth to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
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