{"product_id":"sakai-takayuki-inox-yanagi-270mm-10-6","title":"Sakai Takayuki Yanagi 270mm (10.6\") – Inox Sashimi Knife","description":"\u003cp\u003eThe \u003cstrong\u003eSakai Takayuki Yanagi 270mm\u003c\/strong\u003e is a traditional Japanese sashimi knife made for slicing raw fish in one long, clean stroke. Crafted by Aoki Hamono in Sakai, it brings the razor sharpness of a classic single-bevel yanagiba together with rust-resistant Inox steel — so you get pro-level sashimi cuts without the delicate upkeep of carbon steel.\u003c\/p\u003e\n\u003ch2\u003eSakai Takayuki Yanagi – Made for Sashimi and Sushi\u003c\/h2\u003e\n\u003cp\u003eThis is a \u003cstrong\u003esingle edged\u003c\/strong\u003e knife: the blade is sharpened on one side only, which lets it pass through fish with minimal cell damage for glossy, smooth slices. The 270mm (10.6\") length is a popular all-round size for sushi chefs and serious home cooks, and the 60 HRC blade holds a keen edge. It makes an impressive \u003cstrong\u003egift for a sushi lover\u003c\/strong\u003e or anyone learning Japanese cuisine.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eStyle: Yanagi\u003c\/li\u003e\n\u003cli\u003eLength: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eWeight: 7.04 oz\u003c\/li\u003e\n\u003cli\u003eBlade Steel Type: Molybdenum Vanadium\u003c\/li\u003e\n\u003cli\u003eHandle material: POM Resin\u003c\/li\u003e\n\u003cli\u003eHRC: 60\u003c\/li\u003e\n\u003cli\u003eBevel Angle Ratio: Single bevel\u003c\/li\u003e\n\u003cli\u003eCover: Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eBlade \u0026amp; Handle\u003c\/h2\u003e\n\u003cp\u003eAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don't want to work with a delicate knife. The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron. The anti-bacterial handle ensures hygiene standards and is ideal for cooks who butcher fish or meat.\u003c\/p\u003e\n\u003ch2\u003eYanagi Knife\u003c\/h2\u003e\n\u003cp\u003eCreated for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.\u003c\/p\u003e\n\u003ch2\u003eSakai Takayuki Yanagi FAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs this yanagi right- or left-handed?\u003c\/strong\u003e\u003cbr\u003eSingle-bevel yanagi knives are made for one hand. Contact us before ordering if you need to confirm the handedness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill the Inox blade rust?\u003c\/strong\u003e\u003cbr\u003eThe Inox and stain-resistant steel layers resist rust much better than carbon steel. Hand wash and dry after use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it for meat?\u003c\/strong\u003e\u003cbr\u003eYes. Besides sashimi, it is excellent for carving cooked meat and slicing terrines.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":67758101561713,"sku":"8004","price":240.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1014\/7459\/9281\/files\/8004__14441.1466628608.1280.1280.jpg?v=1792272259","url":"https:\/\/asc-forge.com\/products\/sakai-takayuki-inox-yanagi-270mm-10-6","provider":"ASC Forge","version":"1.0","type":"link"}