Sakai Takayuki 17-Layer VG10 Damascus Hammered Kiritsuke - Yanagiba 300mm

Sakai Takayuki

  • $225.00

Yanagiba/ Sujihiki

The most popular knife for cutting fish and also called shobu-bocho (sashimi knife). It is used to highlight different textures of fish in the techniques hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. General size is 210 mm to 330 mm.


Knife Type: Kiritsuke Yanagiba Knife

Steel Type: 17 Layers Damascus Hammered Stainless Steel, VG10 Alloy Core

Blade Type: Double edged blade

Blade Length: 300mm

Handle: Desert iron wood, brown

Hardness: HRC 60

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
  • Hand wash with warm water and towel dry. NO DISHWASHER
  • Use a sharpening stone to maintain the sharpness of the blade.

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