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Sakai Takayuki Yanagiba Sashimi Knife, Sugihara Custom, Stainless Steel, 270mm / 10.6"
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Sakai Takayuki Yanagiba Sashimi Knife, Sugihara Custom, Stainless Steel, 270mm / 10.6"


Score: 5.00 (votes: 1)

This is a spectacular knife, made by custom Japanese knife craftsman Mr. Keido Sugihara. It features the traditional yanagiba sashimi (often generically called "sushi knives" here in North America) shape, in a long pro-grade length, but a few innovations allow for some modern conveniences: first, it's made of a hard stainless steel instead of carbon steel, meaning it is corrosion resistant and won't blacken or rust easily like the traditional carbon knives will, and yet it is still VERY hard and VERY sharp, for fantastic performance. Also, it features an incredibly beautiful ironwood handle, polished and held in place with 8 pins.

Only 1 left in stock
  • CDN$549.95
Retail price: CDN$819.00, you save CDN$269.05
  • 33% off
Qty:  
  • Weight
    1.5 kg
  • SKU
    SAK-4324

This is a spectacular knife, made by custom Japanese knife craftsman Mr. Keido Sugihara. It features the traditional yanagiba sashimi (often generically called "sushi knives" here in North America) shape, in a long pro-grade length, but a few innovations allow for some modern conveniences: first, it's made of a hard stainless steel instead of carbon steel, meaning it is corrosion resistant and won't blacken or rust easily like the traditional carbon knives will, and yet it is still VERY hard and VERY sharp, for fantastic performance. Also, it features an incredibly beautiful ironwood handle, polished and held in place with 8 rivets/pins (instead of the usual 3 rivets of Western knives). This handle is denser, tougher and more resistant to water and abuse than the lighter coloured woods in traditional Japanese knife designs. It includes In all, a great knife for the collector, serious sushi chef, or makes a great high-end/corporate gift for any knife enthusiast. Includes a beautiful wooden fitted and locking scabbard, with a unique black crackle finish. This knife is sharpened entirely on the right side, and features a thick blade which tapers to a very thin edge and point, so great care must be taken to avoid cracking or chipping the blade or tip -- it's a very strong knife, but like all such precision cutting tools, it's designed for proper handling, and a side blow or knocking the tip or using it on frozen foods or hard shells or bones could chip it. It's not a common problem, but I did want to point it out... it's a serious tool that requires care and skill (but certainly much less so than a carbon steel version of the same shape, which is even MORE hard and so more fragile and prone to cracks or chips if abused).

  • Manufacturer
    Sakai Takayuki
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Score: 5.00 (votes: 1)
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