Sakai Takayuki Nanairo Inox Yanagi 210mm (8.2") Kimidori Green Lacquered Handle

Specifications

• Brand: Sakai Takayuki
• Style: Yanagi (Sushi Knife)
• Length: 210mm (8.2")
• Weight: 5.3 oz (151g)
• Blade Steel Type: Molybdenum Vanadium
• Handle Material: ABS Resin
• Hardness: 60 HRC
• Bevel Angle Ratio: Single bevel (Right-Handed)
• Cover: Not included

Blade & Handle

The Sakai Takayuki Nanairo Inox Yanagi 210mm features INOX stainless steel, offering the sharpness of a traditional single-bevel blade with the added benefits of rust resistance and durability—ideal for cooks who prefer less maintenance. The blade is crafted in the traditional Kasumi style, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron.
The 210mm blade length provides easier handling and control compared to longer Yanagi knives, making it perfect for smaller workspaces or chefs seeking versatility without compromising slicing performance. The beautifully lacquered resin handle ensures excellent hygiene and comfort, ideal for those who work with fish or meat.

Yanagi Knife (Yanagiba)

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being a single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel.
These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)