Sakai Shigekatsu Yanagiba 180 mm SK White Steel (carbon steel)

Product description

This Yanagiba knife comes from the city of Sakai , the cradle of Japanese blade making. Each piece is hand-shaped, sharpened and polished by master knifemakers with an emphasis on the perfect cut and authentic character of a traditional Japanese knife.

The blade is made of Japanese SK (Shironi / White Steel) carbon steel , clad with soft iron . This combination allows for easy sharpening, exceptional sharpness and a fine, clean cut when preparing sashimi.

The model is single-sidedly sharpened for right-handed use , fully utilizing the traditional principles of Japanese sashimi knives. With a length of 180 mm, it is ideal for home use - long enough for filleting fish, but still easy to use even for beginners.

The Paulownia wood handle is lightweight, durable and comfortable to hold. This knife is an excellent choice for those who want to experience the sharpness of hand-forged Japanese steel in their kitchen for the first time.

Knife category

This knife belongs to the category of standard Japanese knives that have been available for a long time and are intended for regular use in the kitchen. It is not a limited edition or a one-off piece, but a traditional working tool.
Knife type: Yanagiba (sashimi and thin-slicing knife)
Country of origin: Made in Japan
Manufacturer: Sakai Shigekatsu
Place of manufacture: Sakai

Knife specifications

Total length: 310 mm
Blade length: 180 mm
Blade height: 28 mm
Blade thickness: 3.5 mm
Handle length: 128 mm
Weight: approx. 109 g
Sharpening: single-sided (for right-handed people)

Materials used

Blade – core: Japanese SK steel (White Steel / Shironi)
Blade - sheath: soft iron
Handle: Paulownia wood
Ferrule: plastic

Blade features

Traditional construction with a SK carbon steel core ensures easy sharpening and exceptional sharpness.
The single-sided sharpening for right-handed people uses the traditional principles of Japanese sashimi knives.
Authentic Yanagiba shape suitable for preparing sashimi, filleting fish and precise slicing.
The round paulownia handle is light and comfortable in the hand.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.
Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.

Warning – carbon steel knives

Carbon steel SK (White Steel) can rust, so we recommend occasional treatment with mineral oil.
Proper care will ensure a long life and consistent performance of the blade.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is original – slight differences in surface finish, polish or handle color are natural.