Sakai Takayuki Kiritsuke Yanagiba 260mm

Specifications

Brand

Sakai Takayuki

Type

Kiritsuke Yanagiba knife, a long slicer with an angled sword-style tip for sashimi

Model

491

Blade Length

260 mm

Blade

Swedish stainless steel

Handle

POM resin

Maker

Sakai Takayuki

Features

260 mm Kiritsuke Yanagiba in detail: The angled tip is good for detail work, and the long, flat edge lets you make clean push or pull cuts.

Swedish stainless steel in detail: A fine-grained stainless steel gives a smooth, clean edge, and it is simple to keep with a regular whetstone routine.

POM resin Handle in detail: Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

Hand-Finished Edge in detail: Use the knife for the food it was made for, and leave bones, frozen food and prying jobs to a heavier tool.

Shipped From Japan in detail: Keep the knife out of the dishwasher, because heat, detergent and knocking against other items damage the edge and the handle.

Maker-Packed Knife in detail: Hold the knife with a pinch grip between thumb and forefinger just ahead of the handle for control.

Benefits

A 260 mm kiritsuke yanagiba blade for precise cutting: The blade is 260 mm long in the kiritsuke yanagiba shape, a long slicer with an angled sword-style tip for sashimi. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of Swedish stainless steel chosen for its edge: The listing names Swedish stainless steel for the blade, a stainless steel that resists rust and takes a fine edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A POM resin handle fitted for steady control: The listing names POM resin for the handle. It is fitted to the blade so the knife sits steady in your hand through long prep work. A resin handle needs no special care beyond washing by hand and drying the knife.

An edge finished for sharp cutting from day one: The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it. Keep the knife out of reach of children, and pass it to another person handle first.

A knife we send directly from Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. Keep a damp cloth under the cutting board so the board stays still while you work.

A knife supplied in the maker's packaging: The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Craft-Knife Cook: You want a fine kiritsuke yanagiba from a Japanese blade maker, built for steady and careful work at the board. A poorly shaped blade makes precise work slow and tiring, and that is not your fault. Our kiritsuke yanagiba gives you a 260 mm blade of Swedish stainless steel and a POM resin handle. The listing describes the knife in detail, and every figure here comes from it. Choose it when you work with the long, precise reach of a proper kiritsuke yanagiba, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents a 260 mm kiritsuke yanagiba of Swedish stainless steel with a POM resin handle. The listing gives the blade length in millimetres, so you can judge the reach of the knife at your board before you order it from us. It arrives in the maker's packaging. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Kiritsuke Yanagiba 260 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying. Store with the edge covered. Do not use a dishwasher.

Ingredients and Materials

Swedish stainless steel: Blade material

POM resin: Handle material

Comparison

Quick Answer

Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful. Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel. Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise.