Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 330mm (06006)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 330mm is a premium Japanese kitchen knife designed for precision slicing, especially suited for preparing sushi and sashimi. Crafted with a high-quality single-edged blade made of Shirogami, or White Paper steel, this knife offers exceptional sharpness and edge retention, making it a valuable tool for both professional chefs and home cooking enthusiasts.

Hand-forged in the renowned Sakai region of Japan, this Yanagiba knife combines traditional craftsmanship with modern techniques to deliver a balanced and durable blade. Its 330mm length provides excellent control and reach, enhancing your culinary experience and allowing you to create clean, precise cuts effortlessly.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Sakai Takayuki

• Made in: Japan

• Single-edged blade made from high-quality Shirogami (White Paper) carbon steel for superior sharpness and edge retention
• 330mm blade length ideal for slicing sashimi, sushi, and other delicate ingredients with precision
• Hand-forged in Sakai, Japan, a region with over 600 years of knife making tradition
• Lightweight and well-balanced design enhances control and reduces fatigue during extended use
• Traditional Japanese craftsmanship combined with modern heat treatment for durability and performance

Use the Yanagiba knife primarily for slicing raw fish and delicate ingredients to achieve clean, precise cuts. Hold the knife firmly with a comfortable grip and use long, smooth slicing motions rather than chopping or sawing. Always cut on a soft cutting board to preserve the blade's sharpness. After use, hand wash the knife with mild detergent and warm water, then dry immediately to prevent rust.

Hand wash the knife immediately after use with mild soap and warm water; avoid using harsh detergents or abrasive sponges. Dry thoroughly with a soft cloth to prevent moisture-related damage and rust. Store the knife in a protective sheath or knife block to protect the blade edge. Avoid using the knife on hard surfaces like glass or stone, and do not put it in the dishwasher as this can damage the blade and handle.