This 270 mm yanagiba from Sakai Takayuki's Tokucho series is a traditional Japanese knife designed for precise cutting of raw fish and preparing sashimi. Its long, thin blade allows for clean cuts in a single motion, minimizing fiber tearing and preserving the texture of the fish. This model is a left-handed version, with an asymmetrical geometry adapted for use by left-handed users.
The blade is forged from Shirogami #2 (White Steel #2), a Japanese carbon steel renowned for its purity, ability to take an extremely fine edge, and ease of sharpening. The ni-mai construction and traditional polished finish highlight the typical geometry of Sakai knives, with a wide bevel allowing for precise control when cutting.
The knife features a Japanese-style handle made of ho wood (magnolia) with a black buffalo horn ferrule, a classic combination prized for its lightness and balance. This configuration provides a natural grip and allows for precise blade control during long preparation sessions.
In use, the yanagiba offers a very smooth cutting sensation, particularly suited to the long, continuous slices required for sashimi and certain fish fillets. Its specialized geometry excels at delicate cuts but remains less versatile than a chef's knife or gyuto for general kitchen tasks.
Like any carbon steel knife, the blade requires careful maintenance: it must be wiped and dried after each use to prevent oxidation. Over time, a natural patina may form, which is normal and helps protect the steel.
