Kirameki VG-10 Mirror Finish Suzutirashi Handle Yanagiba Knife 300mm
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )
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Kirameki VG-10 Suzuchirashi Yanagiba Knife ( Mirror Finish )

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¥70,700
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¥70,700
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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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A Stainless Japanese Knife with a luxurious lacquer coating handle

A masterpiece of combination between two different Japanese traditional skills proudly presented: knife making and lacquering.

  • Blade: VG10 Stainless Steel; Sharp and long edge retention, easy to sharpen, rust resistant.
  • Mirror Finish Blade; The blade with luster that evokes a sense of luxury. Also, more resistant to rust than other surface finishes.
  • Handle: Suzuchirashi; Urushi Lacquered, accented with tin and reinforced with brass.
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ks3-240 230 375 130
1ks3-270 260 420 165
1ks3-300 290 450 200
Blade Material Name Handle
Single Edged

Single Edged

VG-10 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.

VG10

Stainless Steel

VG10 is one of the most popular stainless steels on the market today. It has very few impurities and maintains a good hardness with the added benefit of being easy to sharpen and rust resistent.

Suzuchirashi Urushi Finish Handle

Our "Suzuchirashi" (literally, "scattered tin") refers to a black "Urushi finish" with powdered tin particles scattered at the bottom part of the handle. This is one of Japanese traditional coating techniques passed down through the generations.

This octagonal handle is coated with raw lacquer on the entire surface and then coated with Kuroro (black lacquer) on two sides. Kuroro lacquer is applied multiple times over many layers, and then the polishing process is repeated in order to give the lacquered surface a mirror-like luster and a luxurious finish. Additionally, the dispersed silver tin on the black lacquer provides a striking accent and 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

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