A precise yanagiba knife for cutting fish
Made in Japan by Kenji Togashi and sharpened by Mitsuo Yamatsuka, this Sakai Takayuki Honkasumi Japanese yanagiba knife is designed to make clean, even cuts on raw fish. Its blade features a San Mai construction, with a core of Shirogami #3 Japanese steel protected by outer layers of softer steel. Its asymmetrical grind is suitable for left-handed users.
The yanagibahas a long, thin blade, designed to perform a continuous cutting motion. This allows you to slice fish without having to make multiple passes over the flesh. Its 27-centimeter length is ideal for preparing sashimi, sushi, and fillets.
A Japanese blade designed for a clean cut
The core of the blade is made of Shirogami #3 steel, also known as White Steel Paper #3. This Japanese steel contains approximately 0.9% carbon and achieves a hardness of about 60 HRC. It produces a fine cutting edge, ideal for precise cuts of fish.
The San Mai construction combines this hard core with outer layers of softer steel. This design protects the central steel, makes the blade more resistant to micro-impacts, and gives it a simple, traditional appearance. The yanagiba features an asymmetrical grind, with one side designed to guide the cut and a flatter side to follow the contours of the flesh.
Here, the grind provides a yanagiba designed for left-handed users: the cutting edge is positioned to suit the left hand. The blade should be used with a fluid motion, without repeated back-and-forth movements. Its 27-cm length allows you to make even slices in a single pass once you’ve mastered the technique.
A traditional magnolia handle
The magnolia wood handle features the characteristic D-shape found on many Japanese knives. This shape provides a natural guide for the hand and makes it easier to control the blade while cutting. It is particularly well-suited for a precise grip, with the thumb and index finger positioned near the heel of the handle.
The black buffalo horn ferrule connects the handle to the blade. It provides a traditional finish and reinforces the joint. Magnolia wood has a soft, light texture that is comfortable during extended use.
The transition between the blade and the handle reveals the machi, in keeping with a tradition from the Sakai region. This visible metal section provides an authentic finish and helps position the knife’s center of gravity.
Key Features
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- 27 cm blade: produces long, even slices
- San Mai construction: combines a hard core with protective layers
- Shirogami #3 steel: provides a fine, precise edge
- Hardness of approximately 60 HRC: ensures the blade holds its edge well
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- Asymmetrical grind: suitable for left-handed users
- Magnolia handle: light and comfortable grip
- Black buffalo horn bolster: reinforces the handle-blade joint
- D-shape: facilitates cutting control
- Hand-forged by Kenji Togashi in Japan
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- Sharpened by Mitsuo Yamatsuka: optimal cutting edge
Use and Care
Use this yanagiba on a suitable cutting board, using a long, steady cutting motion. It is designed for preparing fish and should not be used to cut bones, frozen foods, or very hard items.
Wash the blade by hand only, using a soft sponge and a mild dish soap. Dry it immediately after washing. Do not put it in the dishwasher, and do not use an abrasive sponge. Be sure to protect the blade properly before storing the knife in a drawer. To preserve the edge, use a cutting board made of wood or a soft material, and have the blade sharpened with a whetstone suitable for Japanese knives.
The Craftsmanship of Japanese Artisans
This handcrafted Japanese knife was made for the Sakai Takayuki brand, a Japanese company based in Sakai, in Osaka Prefecture. This city is renowned for its knife-making expertise and traditional manufacturing methods.
The blade was forged by Kenji Togashi, whose work relies on the precise shaping of the steel and rigorous control over the various stages of production. It was then sharpened by Mitsuo Yamatsuka, a craftsman specializing in finishing the cutting edge and achieving a geometry optimized for cutting.
Sakai Takayuki enlisted these two artisans to create this model according to precise specifications. Their complementary skills combine Kenji Togashi’s forging expertise with Mitsuo Yamatsuka’s sharpening expertise to produce a handcrafted Japanese blade made exclusively for the brand.
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