Sakai Takayuki Kengata Yanagiba 300mm

Specifications

Brand

Sakai Takayuki

Type

Kengata Yanagiba knife, a long sashimi slicer with a sword-style tip

Model

2145

Blade Length

300 mm

Blade

blue steel No.2

Maker

Sakai Takayuki

Features

300 mm Kengata Yanagiba: The blade is 300 mm long in the kengata yanagiba shape, a long sashimi slicer with a sword-style tip.

Blue steel no.2: The listing names blue steel No.2 for the blade, a carbon steel with added alloy for edge holding; dry it after use.

Balanced Handle: The handle is fitted to the blade so the knife sits steady in your hand through long prep work.

Hand-Finished Edge: The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it.

Shipped From Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you.

Maker-Packed Knife: The knife is supplied in the maker's packaging.

Benefits

A 300 mm kengata yanagiba blade for precise cutting: The blade is 300 mm long in the kengata yanagiba shape, a long sashimi slicer with a sword-style tip. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of blue steel No.2 chosen for its edge: The listing names blue steel No.2 for the blade, a carbon steel with added alloy for edge holding; dry it after use. These details tell you exactly what you are getting before you order.

A handle fitted to the blade for balance and control: The handle is fitted to the blade so the knife sits steady in your hand through long prep work. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

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 kengata 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 kengata yanagiba gives you a 300 mm blade of blue steel No.2. 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 kengata 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 300 mm kengata yanagiba of blue steel No.2. 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

• Kengata Yanagiba 300 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

Blue steel no.2: Blade material

Comparison

Quick Answer

Our 300 mm kengata yanagiba is a long sashimi slicer with a sword-style tip. The blade is blue steel No.2. We ship the knife directly from Japan in the maker's packaging. Wash and dry the blade by hand after use. It comes in the maker's packaging.