Sakai Takayuki Yanagiba 270mm

Specifications

Brand

Sakai Takayuki

Type

Yanagiba knife, a long single-bevel slicer for sashimi

Model

718

Blade Length

270 mm

Blade

molybdenum steel

Handle

plastic (PC resin)

Maker

Sakai Takayuki

Features

270 mm Yanagiba in detail: Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful.

Molybdenum steel in detail: Draw the blade toward you from heel to tip without sawing, so each slice keeps a clean, glossy surface.

Plastic (PC resin) Handle in detail: Hold the handle with a pinch grip just ahead of the bolster for control and a relaxed wrist.

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: A whetstone restores the edge when the cut softens, and a few light passes at a steady angle are usually enough.

Maker-Packed Knife in detail: Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel.

Benefits

A 270 mm yanagiba blade for precise cutting: The blade is 270 mm long in the yanagiba shape, a long single-bevel slicer for sashimi. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of molybdenum steel chosen for its edge: The listing names molybdenum steel for the blade, a stainless-type steel that resists rust and keeps a good edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A plastic (PC resin) handle fitted for steady control: The listing names plastic (PC 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 a damp cloth under the cutting board so the board stays still while you work.

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. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.

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. Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

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 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 yanagiba gives you a 270 mm blade of molybdenum steel and a plastic (PC 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 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 yanagiba of molybdenum steel with a plastic (PC 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

• 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

Molybdenum steel: Blade material

Plastic (PC resin): Handle material

Comparison

Quick Answer

Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise. Let hot food cool a little before you cut it, since steam and heat make the handle slippery. Choose the knife that matches the task, because a well-matched shape needs less effort and gives neater cuts.