Material: White steel No.1
White Steel No.1 is an upgraded version of White Steel No.2, a standard blade steel.It has been made harder by increasing the carbon.
White steel No.2 has few impurities so it has excellent sharpness and is easy to resharpen.
In the same way, White Steel No.1 still keeps those advantages.Moreover, it is harder and the longevity of a blade is also improved.
White Steel No.1 is an ideal of steel for knife.
We recommend this knife to those who are looking for the best sharpness.
Anyway, the carbon steel gives a very sharp edge, but it will rust if it is exposed to water or salt.
Application of Yanagiba Knife
Yanagiba knives are mainly used for cutting Sashimi.
Originally used as sashimi knives in the Kansai region, these knives are called "Yanagiba" ("Yanagi" means "willow tree","ba" means "blade" in Japanese) and sometimes called "Shobu" (meaning "iris" in Japanese) because of their similarity in shape to those things.
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.
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.
|Product number||Actual Blade Length (mm)||Full Length (mm)||Total Weight (g)|
|White Steel #1||Yew octagonal handle|
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.
White Steel #1
White Steel #1 is the closest to traditional Japanese Tamahagane steel. The Steel is extremely pure , with a very high carbon content allowing for maximum edge retention.White Steel #1 is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.As a material, White Steel #1 is also very difficult to work with, requiring a significant level of skill to forge, shape, harden and temper into a usable blade.NOTE* This is a Carbon Steel , which means it is susceptible to rust if not properly cared for. Please clean and dry the blade regularly in between use.
Yew octagonal 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.
Forging Process : Forged Welded
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 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.