Kirameki White Steel#1 Mirror Finish Akaro Handle Yanagiba Knife 300mm
Kirameki White Steel #1 Yanagiba with Akaro Handle ( Mirror Finish )
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  • Load image into Gallery viewer, Kirameki White Steel #1 Yanagiba with Akaro Handle ( Mirror Finish )
  • Load image into Gallery viewer, Shirokami1 Yanagiba Sashimi Knife
  • Load image into Gallery viewer, Shirogami1 Yanagiba Sashimi Knife
  • Load image into Gallery viewer, Carbon Steel Japanese Kitchen Knife
  • Load image into Gallery viewer, High Carbon Steel Sushi Knife
  • Load image into Gallery viewer, Urushi Japanese handle Yanagiba Knife
  • Load image into Gallery viewer, Japanese traditional knife handle
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  • Load image into Gallery viewer, White steel No.1 Sushi Knife
  • Load image into Gallery viewer, Urushi lacquered handle

Kirameki White Steel #1 Yanagiba with Akaro Handle ( Mirror Finish )

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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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An ideal Japanese Knife with a luxurious lacquer coating handle

A masterpiece of combination between two different Japanese traditional skills proudly presented: knife making and lacquering. It is not just used as a tool, but gives special satisfaction to both the user and the viewer.

  • Blade: White Steel No.1: An ideal knife steel which is superb sharp and easy to sharpen.
  • Mirror Finish Blade: A blade with luster that evokes the sense of luxury. This also grants more resistance to rust than other surface finishes.
  • Handle: Akaro Urushi Lacquered Handle

Comparison of Carbon Steels : White Steel #1

Chart of White Steel #1

The pinnacle of kitchen knives for Japanese Cuisine

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ks1-210 205 340 110
1ks1-270 260 410 170
1ks1-240 230 380 155
1ks1-300 290 440 195
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 Urushi Finish Handle

Yanagiba (Sashimi Knife)

Yanagiba knives are mainly used for cutting Sashimi. The sharpness and edge geometry is of the utmost important with a Yanagiba, as a dull knife will damage the delicate fibres of the fish. The blade is long, slender, thin and sharp for cutting sashimi in one stroke. In addition to cutting sashimi, this knife is also used for pulling the skin. Professionals use long Yanagiba knives with blades around 300mm. For home use, Yanagiba knives with a blade of around 210mm are popular.

White Steel #1

Carbon Steel

White Steel #1 is the closest to traditional Japanese Tamahagane steel. It is extremely pure, with a very high carbon content allowing for maximum edge retention.
White Steel#1 is a higher Carbon content version of White Steel#2, making the steel harder and better at cutting, but also more difficult to sharpen.
This is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.



*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Akaro Urushi Finish Handle

"Akaro" means red Urushi (a kind of lacquer) which is used in an "Urushi finish", the Japanese traditional coating technique inherited for thousands of years.

This octagonal handle is coated with raw lacquer on the entire surface and then coated with Akaro on two sides. Red lacquer is applied multiple times over many layers, then repeating the polishing process in order to give the lacquered surface a mirror-like luster and a luxurious finish. The scarlet vermilion color contrasted with the deep black lacquer tint creates a gorgeous impression.

This lacquer style is also highly resistant to water and less prone to damage than ordinary wooden handles.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

Optional Engraving

Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide