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")

Precio habitual$339.99
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  • 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.

El VG10 es un acero inoxidable de alto contenido de carbono desarrollado en Japón y ampliamente utilizado en cuchillos de cocina premium. Contiene cobalto, molibdeno y vanadio, que mejoran la dureza, la resistencia a la corrosión y la retención del filo. Gracias a su estructura de grano fino, el VG10 ofrece un equilibrio excelente entre filo, durabilidad y facilidad de mantenimiento, siendo una opción de alta gama tanto para profesionales como para entusiastas.

  • Origen del envío: Japón
  • Tiempo de preparación: 1–5 días laborables (excepto fines de semana y festivos japoneses)
  • Métodos de envío: Japan Post EMS o DHL Express (con seguimiento)
  • Plazo de entrega estimado: aprox. 2–10 días laborables tras el envío (según el destino y los trámites aduaneros)
  • Impuestos y aranceles: Los aranceles de importación, IVA/impuestos locales y posibles gastos del transportista son responsabilidad del cliente

Para información completa sobre el envío, las condiciones de entrega, los requisitos específicos por país y la aduana, consulte nuestra Política de Envío y Entrega.

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