| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| bss-240 | 230 | 380 | 160 |
| bss-270 | 260 | 410 | 200 |
| bss-300 | 290 | 455 | 250 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Blue Steel Super | Ebony octagonal handle |
Yanagiba Knife
Yanagiba knives were originally used to cut sashimi in Japan.It is a tool to maximize the texture and flavor of raw fish.The sharpness of the knife is of utmost importance, and this is what makes it different from knives from other regions.Yanagiba knives are mainly used for cutting sashimi.This knife was originally used as a sashimi knife in the Kansai region and is sometimes called a ""Shobu"" because it resembles an Iris' leaf.To cut sashimi in one go, the blade is long and slender, and the edge is thin and sharp .Professionals use knives of around 300mm. For household use, usually around 210mm are used.
Blue Steel Super
Steel Material
Blue Super Steel is essentially Blue Steel with a significantly higher Carbon content and the addition of Vanadium and Molybdenum to increase the overall hardness and durability of the steel.This is an extremely durable steel that maintains its sharpness very well, but can be more difficult to sharpen than regular steels.NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.
Ebony octagonal handle
Handle
Ebony octagonal handle
We use an ebony handle that brings high durability and balance to the knives.
Because of its beauty and robustness and the difficulty of processing
It is popular as the most exclusive wood and is used in Buddhist altars.
The unique grain of the wood will naturally become more comfortable in your hand as you use it.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.