Sakai Shigekatsu Yanagiba 240 mm SK White Steel (carbon steel)

Product description

This Yanagiba knife comes from the city of Sakai - the cradle of Japanese knifemaking, where some of the finest blades in the world have been handcrafted for centuries. Each knife is hand-forged and finished by skilled craftsmen who maintain the traditional methods of Japanese knife making.

The blade is made of White Steel (Shironi / White Ni) carbon steel with a soft iron coating, which ensures exceptional sharpness, easy sharpening and a lightweight construction. The single-sided sharpening (for right-handed people) allows for precise slicing of sashimi, fish and thin slices of meat with minimal damage to the structure of the ingredients.

The lightweight Paulownia wood handle is round, comfortable and fits well in the hand, making the knife an ideal choice for beginners and experienced chefs who want to explore the world of Japanese knives.

Thanks to its elegant appearance and handmade workmanship, this knife also makes a great gift - for example, for a birthday or retirement.

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 precision slicing knife)
Country of origin: Made in Japan
Manufacturer: Sakai Shigekatsu
Place of manufacture: Sakai

Knife specifications

Total length: 375 mm
Blade length: 240 mm
Blade height: 32 mm
Blade thickness: 3 mm
Handle length: 133 mm
Weight: approx. 148 g
Sharpening: single-sided (for right-handed people)

Materials used

Blade core: White Steel (Shironi / White Ni)
Blade - sheath: soft iron
Handle: Paulownia
Ferrule: plastic

Blade features

Traditional construction with a White Steel carbon steel core ensures extreme sharpness and easy sharpening.
Single-sided grinding for right-handed people allows precise slicing of sashimi with minimal damage to the structure of the ingredients.
Lightweight and well-balanced design ideal for home cooks and beginners.
Universal Yanagiba profile suitable for slicing sashimi, fish and delicate ingredients.
The round paulownia handle is comfortable and fits well 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 performance.
Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.

Warning – carbon steel knives

White Steel is more prone to rust, so it is important to handle the knife with care and dry it thoroughly after each use.
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 - there may be minor differences in the surface, polishing or shape of the handle, which are a natural part of handmade production.