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.
|Product number||Actual Blade Length (mm)||Full Length (mm)||Total Weight (g)|
|VG-1||Compressed plywood handle with brim|
Yanagiba knives were originally used to cut sashimi in Japan.It is a tool to maximize the texture and flavor of raw fish.The sharpness of the knife is of utmost importance, and this is what makes it different from knives from other regions.Yanagiba knives are mainly used for cutting sashimi.This knife was originally used as a sashimi knife in the Kansai region and is sometimes called a ""Shobu"" because it resembles an Iris' leaf.To cut sashimi in one go, the blade is long and slender, and the edge is thin and sharp .Professionals use knives of around 300mm. For household use, usually around 210mm are used.
VG-1 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.
Compressed plywood handle with brim
Compressed Plywood handles are finished by hand and provide good balance and durable.
Forging is the main process for producing high quality blades.A craftsmen will heat a piece of Steel in a forge, and repeatedly strike it with a hammer, shaping the Steel into the desired blade shape and also at the same time refining the grain size and driving impurities out of the Steel. The blade is then hardened and later tempered to relieve stress.Forging generally produces a superior blade to the more common stamping method used by large companies.
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.
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.