Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 240mm
Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 300mm
Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 210mm
Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 270mm
Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 300mm
  • Load image into Gallery viewer, Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 240mm
  • Load image into Gallery viewer, Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 300mm
  • Load image into Gallery viewer, Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 210mm
  • Load image into Gallery viewer, Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 270mm
  • Load image into Gallery viewer, Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 300mm

Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife

Regular price
¥46,800
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¥46,800
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ks1-210 205 340 110
1ks1-240 230 380 155
1ks1-270 260 410 170
1ks1-300 290 440 195
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 Urushi Finish 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.

White Steel #1

Steel Material
White Steel #1 is the closest to traditional Japanese Tamahagane steel. The Steel is extremely pure , with a very high carbon content allowing for maximum edge retention.White Steel #1 is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.As a material, White Steel #1 is also very difficult to work with, requiring a significant level of skill to forge, shape, harden and temper into a usable blade.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.

Urushi Finish Handle

Handle
Akaro handles are made from Urushi lacquered handles that have been accented with traditional Japanese Akaro lacquer, creating a very glossy but durable finish .They are often reinforced with brass after the laquering process..These handles are stronger than regular Magnolia wood handles.

Forge Welding

Forging Process
Forging is the main process for producing high quality blades.A craftsmen will heat a piece of Steel in a forge, and repeatedly strike it with a hammer, shaping the Steel into the desired blade shape and also at the same time refining the grain size and driving impurities out of the Steel. The blade is then hardened and later tempered to relieve stress.Forging generally produces a superior blade to the more common stamping method used by large companies.

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.