White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 240mm
White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 270mm
White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 300mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 240mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 270mm
  • Load image into Gallery viewer, White Steel#1 Montanren Yanagiba Knife Black Ebony Handle 300mm

White Steel #1 Montanren Yanagiba Knife with Ebony Handle

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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 : White Steel #1

Chart of White Steel #1

The pinnacle of kitchen knives for Japanese Cuisine

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1s9s-e240 230 375 155
1s9s-e270 260 410 190
1s9s-e300 290 445 215
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 Octagonal Ebony

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.

White Steel #1

Carbon Steel

White Steel #1 is the closest to traditional Japanese Tamahagane steel. It is extremely pure, with a very high carbon content allowing for maximum edge retention.
White Steel#1 is a higher Carbon content version of White Steel#2, making the steel harder and better at cutting, but also more difficult to sharpen.
This is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.



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

Ebony octagonal handle

Handle

Ebony octagonal handle
We use an ebony handle that brings high durability and balance to the knives.
Because of its beauty and robustness and the difficulty of processing
It is popular as the most exclusive wood and is used in Buddhist altars.
The unique grain of the wood will naturally become more comfortable in your hand as you use it.

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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