Sakai Ajin Yanagi Sushi Sashimi Knife Yasuki Hagane Carbon Steel Made in Japan

Yanagi-ba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes. However, they can also be used to fillet small to medium-sized fish and are often used for skinning fish.
The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients.
The long blade allows the fish to be cut in one single drawing motion, from heel to tip.

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface.
This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

Yanagi-ba roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. Similarly, the knife is also sometimes called Shobu, because the blade resembles the spear-shaped leaves of the iris plant.

Although variety of regional and task-specific variations of the Yanagi-ba exist, the leaf-shaped Yanagiba, which originated in the Sakai region of Japan, is the most commonly used.

Condition: Brand New
Brand: Sakai Ajin
Blade material: Yasuki Hagane Steel
Region of Manufacture: Japan
Product Details: Yanagi-ba /Sushi Knife
Blade length: 210mm, 240mm, 270mm
Handle material: Magnolia wood
Specification: For Right Handed Customer

Please choose it among the following various type.

1. Only Yanagi-ba /Sushi Knife

2. Yanagi-ba /Sushi Knife + Scabbard/ Magnolia wood

*210mm or 270mm of knives are possible to sale by bulk per 10 pieces.

Sakai knives are carefully made one by one.
They have received good reviews from many professional chefs and now it's said most of the knives they use are from Sakai.

Similar to Japanese swords, Sakai cutlery is also produced through a process of forging.
The features of Sakai cutlery are rooted in superior metalworking and sharpening techniques.
This is a traditional characteristic of Sakai cutlery, recognition of which has resulted in designation as a traditional craft product by the Japanese Minister of Economy, Trade and Industry.

Sakai knives manufacturing process is divided into 3 stages; forging, grinding, and attaching the handle.
It's a division of work in which each craftsman creates using special skills.
In the forging process, the hardness as well as the stickiness of steel are improved in order to make the knife sharp and difficult to chip. There are technical processes such as Hagane-zuke (forging 2 kinds of steel - soft steel and steel), Yaki-Namashi (slowly annealing hot knife-shaped steel), Yaki-ire (immediately chilling steel in the water right after heating it to 780 - 800 degrees), and Yaki-Modoshi (heating steel to 160 - 180 degrees again in the furnace).
In this way, the process of making each product requires very difficult and professional techniques which only experienced craftsmen can perform.

Use & Care
Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
Use a clean dry cloth to wipe and dry it immediately after every use.
Use sharpening stones to sharpen Japanese knives do not use a sharpening steel.
For less frequently used knives apply oil very thinly after the knives are sharpened cleaned and dried.
Do not cut frozen foods.

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Delivery Days	3 - 7 days	3 - 7 days	3 - 7 days	4 - 9 days