Sakai Takayuki Tokujo White #2 Yanagi 300mm (11.8")

This "Tokujyo", supreme series, represents the finest craftsmanship from the skilled artisans of Sakai City. With over 40 years of experience, master blacksmith Kenji Togashi and expert sharpener Norikatsu Nishimura have created these remarkable knives under the esteemed Sakai Takayuki brand, specifically designed for professional chefs.

Specifications

• Style: Yanagi (Sushi Knife)
• Length: 300mm (11.8")
• Weight: 7.7 oz (220g)
• Blade Steel Type: White #2 Steel
• Handle Material: Octagonal Ho (Japanese Magnolia) wood and Buffalo Horn Ferrule
  Note: Buffalo horn is a natural material and it may be solid black, blonde or a mixture thereof. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn.
• HRC: 61-62
• Blacksmith: Kenji Togashi
• Sharpener: Norikatsu Nishimura
• Bevel Angle Rati: Single bevel (Right-Handed)
• Cover: Not included

Blade & Handle

White 2 steel is revered among chefs and knife enthusiasts for its exceptional balance between sharpness retention and ease of sharpening. With a hardness rating of 61-62 on the Rockwell scale, knives crafted from White 2 steel can achieve an excellent edge while remaining straightforward to sharpen. This makes them ideal for those who value performance and maintenance simplicity in their culinary tools.

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)