A Japanese yanagiba designed as a collector 's item
The handcrafted Sakai Takayuki Ten Ryū Japanese yanagiba knifeis first and foremost a collector’s item, notable for its 30-centimeter blade adorned with a three-clawed celestial dragon. Its original engraving is the work of Michiko Kubota; the blade, forged in Japan by Kenji Togashi, was then sharpened by Mitsuo Yamatsuka. These three areas of expertise come together to create a unique handcrafted knife—both a work of art and a testament to the craftsmanship of several artisans. Its Shirogami #2 steel core, ebony handle, and colorful decoration make it a piece to be handled and cared for with great care.
A San Mai blade engraved with the Ten Ryū dragon
The 30-cm blade is crafted using the San Mai structure, which combines three layers of steel: a hard core in the center, surrounded by two softer outer layers. For this knife, the core is made of Japanese Shirogami #2 steel, also known as White Steel #2, with approximately 1.3% carbon. This high-carbon steel produces a fine cutting edge. Its hardness of approximately 62 HRC ensures its durability. However, it requires skilled handling and careful maintenance.
The asymmetrical grind is designed for right-handed users. The unique geometry of the yanagiba facilitates a long, even cut, particularly when slicing fish. The blade features a rough, forged finish, whose textured appearance contrasts with the precision of the decoration.
The engraving, depicting Ten Ryū—a three-clawed celestial dragon from Japanese mythology—was created by Michiko Kubota. The gold and copper areas are not painted; they are achieved through plating, a process that deposits a thin layer of metal onto the blade’s surface. This decoration requires special care: excessive rubbing or the use of abrasive products can gradually alter its colors.
The blade was forged by Kenji Togashi, a craftsman based in Sakai who has been a blacksmith since 1966 and is particularly renowned for his expertise in the heat treatment of steel. Mitsuo Yamatsuka, a Master Traditional Craftsman, sharpened this knife, ensuring it will perform exceptionally well from the very first cut.
An elegant ebony handle
The handle is made ofebony, a dark wood that complements the understated look of the forged blade. Its octagonal profile provides multiple contact points for the fingers and helps you orient the knife in your hand. This traditional shape offers a structured grip while complementing the long, slender silhouette of the yanagiba.
Where the handle meets the blade, a black horn bolster ensures a harmonious visual transition with the ebony. The overall design is intentionally understated to let the dragon engraving take center stage.
This piece is intended more for a collection than for daily use in the kitchen. It can, however, be used with care by someone accustomed to long blades and asymmetrical grinding. Its high-carbon steel, high hardness, and inlaid decoration require careful handling. The knife comes in a box with a blue floral design, suitable for both display and storage.
Features and Benefits
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- 30 cm blade: ideal for long, even cuts
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- Three-layer San Mai construction: a hard core surrounded by softer steel
- Shirogami #2 core: allows for a fine cutting edge
- Hardness of approximately 62 HRC: promotes edge retention
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- Asymmetrical grind: geometry designed for right-handed users
- Raw forged finish: gives the blade its handcrafted appearance
- Ten Ryū engraving by Michiko Kubota: decorative element
- Forged by Kenji Togashi: the craftsmanship of a renowned artisan from Sakai
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- Sharpening by Mitsuo Yamatsuka: the edge is entrusted to a specialized Master Craftsman
- Octagonal ebony handle: provides a textured grip
- Black horn bolster: complements the handle’s dark aesthetic
- Blue floral presentation box: allows for the display and storage of the piece
Caring for the blade and its engraving
If you use this knife in the kitchen, work on a wooden or synthetic cutting board and avoid bones, frozen foods, and twisting or side-to-side movements. After each use, wash the blade by hand, dry it immediately, and store it completely dry. A patina may develop on the high-carbon steel. This is normal and does not affect the blade’s performance. Do not put it in the dishwasher or leave it soaking in the sink. Avoid abrasive sponges, harsh cleaning agents, and vigorous scrubbing on the colored areas. To preserve the edge, use a whetstone suitable for an asymmetrical blade.
Three artisans, three areas of expertise
Forged in Sakai, Japan, by Kenji Togashi, this yanagiba is the work of a craftsman who has been forging since 1966. His expertise lies particularly in the heat treatment of steel, a crucial step in blade production. He regularly works for the Sakai Takayuki brand.
The engraving was entrusted to Michiko Kubota, head of engraving at Sakai Takayuki, based in Takatsuki, Osaka Prefecture. Her work draws inspiration from Japanese culture and natural landscapes. On this piece, she depicted the Ten Ryū dragon with its colorful details, achieved through metal plating.
Finally, Mitsuo Yamatsuka, a Traditional Master Craftsman specializing in this stage of the process, handled the sharpening. The knife thus brings together the work of the blacksmith, the engraver, and the sharpener.
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