Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya
Sakai Kikumori Shironiko Yanagiba 240mm w/Saya

Sakai Kikumori Shironiko Yanagiba 240mm w/Saya

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Specifications

Style: Yanagiba
Blade Length: 232mm
Overall Length: 380mm
Weight: 161g
Blade Height @ Heel: 31mm
Bevel: Single Bevel
Spine Thickness @ Heel: 4mm
Blade Material: White 2 Carbon Steel Core + Soft Iron Clad
Handle Material: Octagon Walnut w/Pakka Wood Bolster
HRC: 62-63

 

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. The Tomoshibi is a collaboration between Sakai Kikumori and Myojin Riki Seisakusho in Kochi prefecture, which is run by Myojin Tateo and Myojin Naohito. Naohito-San is widely recognised in Japan as one of its top sharpeners with 10 years of experience. Tateo-San is the blacksmith, and he has trained under some of Sakai's most talented smiths before establishing Myojin Riki Seisakusho.

Blade Type

The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.

Steel Type

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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