Blue Steel#1 Montanren Kiritsuke Yanagiba Knife 300mm
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
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  • Load image into Gallery viewer, Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
  • Load image into Gallery viewer, Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya
  • Load image into Gallery viewer, Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya

Blue Steel #1 Montanren Yanagiba Knife ( Kiritsuke Type ) with Saya

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¥43,700
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¥43,700
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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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Montanren

Montanren refers to the wavy pattern on the back side of the blade, where the boundary between soft iron and steel is wavy like the blade pattern of a Japanese sword. This requires a high level of skill, and there are only a limited number of craftsmen in Sakai who are able to do this.


Comparison of Carbon Steels : Blue Steel #1

Chart of Blue Steel 1

Outstanding edge retention and exceptional cutting power

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1sk7-240 235 385 170
1sk7-270 265 425 205
1sk7-300 290 460 235
1sk7-330 320 495 270
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #1 Yew octagonal handle

Kiritsuke-Yanagiba

The Kiritsuke Yanagiba is also known as "K-tip Sashimi Knife". It is slightly larger than a regular Yanagiba, with the tip of the blade cut of diagonally giving it a sharper point and more aggressive style. It's used in much the same way as a regular Yanagiba, for slicing Sashimi in one clean 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.

Blue Steel #1

Carbon Steel

Like Blue Steel #2, Blue Steel #1 contains a small amount of Tungsten which improves hardness and Chromium which improves overall toughness, but it has a higher carbon content than Blue Steel #2. This makes Blue Steel #1 harder than Blue Steel #2, leading to good sharpness and better edge retention. It is recommended for people who need a long lasting edge for long periods of cooking.



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

Yew octagonal handle

Handle

These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.

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