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Sakai Takayuki Damascus Shirogami #2 Sushi Sashimi Yanagiba Knife 270mm Uzushio

Sakai Takayuki

  • $290.00
  • Save $33


Type: Sashimi Yanagiba Knife
Blade Material: Shirogami Steel (White Steel) Clad Damascus
Core: Shirogami Steel (White Steel)
Outside: Damascus Soft Iron
Handle Material: Magnolia Wood
Bolster: Water Buffalo
Blade Length: 270 mm(10.6")
Total Length: 415 mm (16.3")
Blade type: single bevel & right handle
Weight: 200 g (7 oz)
Made in Japan

The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Like a Japanese sword "Katana", the blade is made with low and high carbon stainless steel. The same wave pattern does not exist.

Shirogami / White Steel #2
Shirogami #2 is a high-carbon steel that is hard and that removes impurities and is easy to sharpen. It is needed to care for rust.

Sakai Takayuki Knives
Sakai cutlery has been cultivated by the long history of 600 years. And Sakai cutlery produced by the craftsmen of reliable skill is famous for high quality and sharpness in all of the world. Sakai Takayuki, the company inherits the tradition, makes new technology fused and is producing high-quality kitchen knives. Japanese knives are actually works of art descended from Japanese swords, and Sakai Takayuki proudly present them to the world. The quality of meticulous workmanship represents the pride of masters who create quality knives, and the quality is ensured by traditional skills that have been continuously inherited from their predecessors. Japanese knives have their own unprecedented shapes and are without parallel in the world as knives created for cutting different foods, including fishes and vegetables, and are vital for delicate Japanese dishes. 

Note:
Carbon Steel is sharp. So many chefs prefer the sharpness of carbon steel. But carbon steel is not rust resistance. Rust will appear. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness. 


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