Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba  (270mm | 10.6")
Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba  (270mm | 10.6")
Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba  (270mm | 10.6")
Sakai Takayuki 33-Layer VG10 Damascus Kengata Yanagiba 270mm 10.6"
Sakai Takayuki 33-Layer VG10 Damascus Kengata Yanagiba 270mm 10.6"
Sakai Takayuki 33-Layer VG10 Damascus Kengata Yanagiba 270mm 10.6"
Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba  (270mm | 10.6")
Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba  (270mm | 10.6")

Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba (270mm | 10.6")

Normaler Preis$339.99
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  • WORLDWIDE SHIPPING AVAILABLE
  • MADE IN JAPAN
  • RETURN GUARANTEE
Size

For cooks looking for long, clean pull cuts for sashimi, sushi toppings, and delicate fish work, Sakai Takayuki 33 Layer Hammered Damascus Kengata Yanagiba 270mm is a strong choice. Its sharp VG10 steel construction supports a sharp edge and steady handling, while the overall profile feels purposeful rather than bulky. The hammered Damascus finish adds visual depth while giving the knife a distinctly handcrafted look. For sushi, sashimi, and raw fish presentation, it supports cleaner surfaces and more polished portions.

Brand Sakai Takayuki
Knife Type Yanagiba
Blade Length 270 mm
Overall Length 390 mm
Weight 190 g
Steel Core VG10
Steel Category Stainless Steel
Bevel Type Double Bevel
Handle Type Western Handle

Sakai Takayuki is a Japanese kitchen knife brand established in 1947 in Sakai, Osaka, a city with over 600 years of blade-making history. Operated by Aoki Hamono Co., Ltd., the brand collaborates with skilled craftsmen in Sakai to produce knives that reflect traditional Japanese forging and sharpening techniques. Sakai Takayuki offers a wide range of knives, from professional-grade carbon steel blades to modern stainless and Damascus constructions, serving both professional chefs and serious home cooks.

Yanagiba (柳刃) – The Traditional Japanese Sashimi Knife

Yanagiba is a traditional Japanese single-bevel knife specifically designed for slicing raw fish and preparing sashimi and sushi. The name “Yanagiba” means “willow blade,” referring to its long, slender shape.

Typically ranging from 240mm to 300mm in length, Yanagiba knives are engineered to make clean, single-pull cuts. This slicing technique minimizes cell damage, preserving the texture, flavor, and visual presentation of delicate fish.

Unlike Western-style knives, Yanagiba features a single-bevel edge, allowing for exceptional sharpness and precise control. It is primarily used by professional sushi chefs and requires proper technique to master.

For those dedicated to authentic Japanese cuisine and precision slicing, Yanagiba represents the pinnacle of traditional knife craftsmanship.

VG10 is a high-carbon stainless steel developed in Japan and widely used in premium kitchen knives. It contains added cobalt, molybdenum, and vanadium to enhance hardness, corrosion resistance, and edge retention. VG10 offers a refined grain structure and a balanced combination of sharpness, durability, and maintenance ease.

  • Versandland: Japan
  • Bearbeitungszeit: 1–5 Werktage (ausgenommen Wochenenden und japanische Feiertage)
  • Versandarten: Japan Post EMS oder DHL Express (mit Sendungsverfolgung)
  • Voraussichtliche Lieferzeit: ca. 2–10 Werktage nach Versand (abhängig vom Zielland und der Zollabfertigung)
  • Zölle & Steuern: Einfuhrabgaben, Mehrwertsteuer und ggf. Gebühren des Versanddienstleisters liegen in der Verantwortung des Käufers

Ausführliche Informationen zu Versand, Lieferbedingungen, länderspezifischen Anforderungen und Zollbestimmungen finden Sie in unseren Versand- & Lieferinformationen.

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