Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 180mm (06001)

The Sakai Takayuki Kasumitogi Shirogami Carbon Steel Yanagiba Knife Yanagiba 180mm is a premium kitchen tool designed for precision and durability. Crafted with a single-edged blade made from reactive Shirogami carbon steel, this knife offers exceptional sharpness and a smooth cutting experience. Its 180mm length makes it ideal for slicing fish and seafood with ease and accuracy.

Handmade in Japan by Sakai Takayuki, a renowned manufacturer with centuries of cutlery expertise, this Yanagiba knife combines traditional craftsmanship with modern functionality. The carbon steel blade is known for its excellent edge retention and ease of sharpening, making it a versatile and reliable addition to any chef's kitchen.

• Product Material: Shirogami Carbon Steel

• Manufacturer: Sakai Takayuki

• Made in: Japan

• Single-edged blade designed for precision slicing, especially suitable for sushi and sashimi
• Made from high-quality Shirogami carbon steel for superior sharpness and edge retention
• 180mm blade length offers excellent control for delicate cuts
• Handcrafted in Japan by an established manufacturer with centuries of experience
• Traditional design with modern durability for everyday kitchen use

Use the Sakai Takayuki Yanagiba knife for slicing fish, seafood, and other delicate ingredients with smooth, precise strokes. Always cut on a wooden or soft plastic cutting board to maintain the blade's sharpness. After use, hand wash the knife gently with warm water and mild detergent, then dry thoroughly to prevent rust. Avoid using the knife on hard surfaces or for chopping bones to maintain the blade integrity.

To care for your Sakai Takayuki Yanagiba knife, always hand wash immediately after use and dry it completely with a soft cloth. Avoid dishwasher cleaning as harsh detergents and heat can damage the carbon steel blade and handle. Store the knife in a protective sheath or knife block to prevent damage and rust. Regularly sharpen the blade with a whetstone to maintain its sharp edge. Avoid prolonged exposure to moisture and acidic foods to prevent discoloration and corrosion.