Sakai Takayuki Yanagiba Knife, Sharpened, Water Buffalo Handle, Sashimi Knife, Superior Work, 270mm

Sakai Takayuki Yanagiba Knife, Sharpened, Water Buffalo Handle, Sashimi Knife, Superior Work, 270mmSakai Takayuki Yanagiba Knife The Yanagiba is a traditional Japanese knife ideal for thinly slicing sashimi and other raw fish. This is a 9 sun (approx. 27 cm) professional grade piece from the Sakai Takayuki brand, with a newly replaced, pristine handle. Made from single edged high carbon steel, it offers excellent sharpness. The knife has been sharpened, so it is ready to use immediately upon arrival. Please handle with care when unpacking. The

Sakai Takayuki Yanagiba Knife

The Yanagiba is a traditional Japanese knife ideal for thinly slicing sashimi and other raw fish. This is a 9-sun (approx. 27 cm) professional-grade piece from the Sakai Takayuki brand, with a newly replaced, pristine handle. Made from single-edged high-carbon steel, it offers excellent sharpness.

The knife has been sharpened, so it is ready to use immediately upon arrival. Please handle with care when unpacking. The price includes the sharpening fee.

It features engravings "登録" (Registered), "堺孝行" (Sakai Takayuki), and "上作" (Superior).
A full-length, professional Yanagiba with exceptional craftsmanship and sharpness.

Length: 415mm
Blade Length: 270mm
Blade Width: 29mm
Blade Thickness: 3-4mm
Weight: 169g

SHARPENED by a Japanese Sharpener. Razor sharp. The sharpener is in Kyoto, the traditional city in Japan as you know. You can use without maintenance. You don't need to pay maintenance costs after receiving. If any, please feel free to ask, English available.

- SHIPPING NOTE from Japan

・A PHONE NUMBER may be required for delivery
・Delivery to P.O. Box is not available in some countries
・Some remote areas may incur an additional fee (usually $25 or more)

Please note that your payment to our shop covers the item price + shipping cost only.
Import taxes (such as VAT or sales tax) may apply upon arrival, depending on your country’s regulations.