G-Line Yanagiba Knife 300mm
G-Line VG-1 Yanagiba Knife
G-Line VG-1 Yanagiba Knife
G-Line VG-1 Yanagiba Knife
G-Line VG-1 Yanagiba Knife
G-Line VG-1 Yanagiba Knife
G-Line VG-1 Yanagiba Knife
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G-Line VG-1 Yanagiba Knife

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$125.46
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$125.46
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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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G-Line Series

  • Blade: VG-1 Stainless Steel
  • High Durability and good sharpness.
  • Hygienic and easy-to-use Western Style Handle.
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1sg-210 210 320 145
1sg-240 240 365 175
1sg-270 270 395 190
1sg-300 300 430 205
Blade Material Name Handle
Single Edged

Single Edged

VG-1 Compressed plywood handle with brim

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.

VG1

Stainless Steel

VG1 stainless steel is a high quality steel that has been used extensively in knife making. It features a high hardness and is manufactured with advanced steel making techniques, resulting in a steel with low impurities.
It can be a little difficult to sharpen but will hold its edge for longer than some other steels so it is recommended for people after a blade that will stay sharp for longer.

Compressed plywood handle with brim

Handle

Compressed Plywood handles are finished by hand and provide good balance and durable.

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

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