Sakai Takayuki Kengata Yanagiba 270mm

Name: Sakai Takayuki Kengata Yanagiba 270mm
Brand: Sakai Takayuki
SKU: JPRIME-HOME-SKTK-YK484
Price: 660.00 USD
Availability: InStock

Brand Sakai Takayuki

$660.00

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Brand Attributes

Sakai Takayuki

Maker founded 1947Brand trademarked 1964

Knife: Kengata Yanagiba 270 mm

Kengata Yanagiba 270 mm

Our 270 mm kengata yanagiba is a long sashimi slicer with a sword-style tip. The blade is silver steel No.3. The handle is water buffalo horn. We ship the knife directly from Japan in the maker's packaging. Wash and dry the blade by hand after use.

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Vendor:Sakai Takayuki

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Sakai Takayuki Kengata Yanagiba 270mm

$660.00

Brand	Sakai Takayuki
Type	Kengata Yanagiba knife, a long sashimi slicer with a sword-style tip
Model	484
Blade Length	270 mm
Blade	silver steel No.3
Handle	water buffalo horn
Maker	Sakai Takayuki

A 270 mm kengata yanagiba blade for precise cutting
The blade is 270 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 silver steel No.3 chosen for its edge
The listing names silver steel No.3 for the blade, a stainless-type steel that resists rust and keeps an edge. Store the blade covered, so the edge does not meet other metal and stays sharp.
A water buffalo horn handle fitted for steady control
The listing names water buffalo horn for the handle. It is fitted to the blade so the knife sits steady in your hand through long prep work. Keep the horn and wood dry after washing, because long soaking can loosen the joint.
A Damascus-pattern blade that shapes how the blade looks
The listing describes Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for. Silver steel No.3 is a stainless-type steel that resists rust and keeps a fine edge through regular use.
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 the knife out of reach of children, and pass it to another person handle first.
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. Keep a damp cloth under the cutting board so the board stays still while you work.

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.

PREPARATION

No preparation required — ready to use as packaged.

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.

Specifications

Brand: Sakai Takayuki
Type: Kengata Yanagiba knife, a long sashimi slicer with a sword-style tip
Model: 484
Blade Length: 270 mm
Blade: silver steel No.3
Handle: water buffalo horn
Maker: Sakai Takayuki

Features

270 mm Kengata Yanagiba in detail: Always cut away from your body and keep your guiding hand curled so the fingertips stay behind the knuckles.

Silver steel No.3 in detail: A knife with a hard edge keeps cutting cleanly for longer, but it needs careful use to avoid chipping.

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

Damascus-pattern blade in detail: A yanagiba is a long, thin single-bevel knife made to slice raw fish for sashimi in one smooth pull stroke.

Shipped From Japan in detail: A sword-tip shape has an angled point, which lets you start a cut precisely and work into corners of the board.

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 270 mm kengata yanagiba blade for precise cutting: The blade is 270 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 silver steel No.3 chosen for its edge: The listing names silver steel No.3 for the blade, a stainless-type steel that resists rust and keeps an edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A water buffalo horn handle fitted for steady control: The listing names water buffalo horn for the handle. It is fitted to the blade so the knife sits steady in your hand through long prep work. Keep the horn and wood dry after washing, because long soaking can loosen the joint.

A Damascus-pattern blade that shapes how the blade looks: The listing describes Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for. Silver steel No.3 is a stainless-type steel that resists rust and keeps a fine edge through regular use.

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 the knife out of reach of children, and pass it to another person handle first.

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. Keep a damp cloth under the cutting board so the board stays still while you work.

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 270 mm blade of silver steel No.3 and a water buffalo horn 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 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 270 mm kengata yanagiba of silver steel No.3 with a water buffalo horn handle, Damascus-pattern blade. 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 270 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

Silver steel No.3: Blade material

Water buffalo horn: 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.

The 270 mm Kengata Yanagiba Cook

You want a 270 mm kengata yanagiba blade for precise cutting. Slice with a smooth, drawing motion instead of pressing down, which keeps the cut clean and protects the edge.

The Silver steel No.3 Cook

You want a blade of silver steel No.3 chosen for its edge. The listing names silver steel No.3 for the blade, a stainless-type steel that resists rust and keeps.

The Water buffalo horn Handle Cook

You want a water buffalo horn handle fitted for steady control. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.

The Damascus-pattern blade Cook

You want a Damascus-pattern blade that shapes how the blade looks. A Damascus-pattern blade shows layers of steel along its sides, which add a decorative ripple to the surface.

Frequently Asked Questions

What is this knife best used for?

The pointed tip is useful for fine work such as scoring, trimming and opening small cuts, and it also slices with a long stroke. The length of a yanagiba lets you cut a whole fillet block in one pass, which keeps the fibres of the fish intact. Draw the blade toward you from heel to tip without sawing, so each slice keeps a clean, glossy surface.

What size is this knife?

The blade is 270 mm long in the kengata yanagiba shape. Store the knife with its edge covered, in a block, on a magnetic strip or with a blade guard, rather than loose in a drawer. A wood or soft plastic cutting board protects the edge, while glass, stone and ceramic boards dull it quickly.

How should I care for this knife?

Wash the blade by hand with warm water soon after use and wipe it fully dry before you store it. Avoid bones, frozen food and prying, which can chip a fine edge, and keep it out of the dishwasher. When the cut softens, a whetstone restores the edge for continued daily use. Keep the handle clean and dry, since grease and water make the grip slippery.

What comes in the package?

You receive 1 knife, supplied in the maker's packaging. We ship it directly from Japan, packed carefully so it arrives safely. Cut with the part of the edge that suits the food: the tip for detail, the middle for slicing, the heel for firm food. Wash the knife separately from other cutlery, so the edge never knocks against hard objects.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Tracking is provided so you can follow your parcel from our shipping point to your door. Any item with a shelf life ships with a minimum of 6 months remaining. Your knife is packed carefully so it arrives safe and ready for your kitchen, and we are glad to help if you have questions before you order.