Kengata Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kasumi finish, Homura series - Sakai Takayuki

Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.

SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.

FINISH: Kasumi polish - a hazy, almost matte, effect on the blade.

HANDLE: Octagonal Yew handle with black buffalo horn ferule

LENGTH: 300mm

MAKER: Sakai Takayuki

SERIES: Homura, forged by Itsuo Doi

Custom made Saya included with the knife.