Sakai Takayuki have a long and distinguished history of excellent knives. Using expertise that has been passed down generations, they have produced a superb hand-forged collection of shirogami 3 knives.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. It has the traditional single bevelled edge so is only suitable for right handed users.
STEEL: Shirogami 3, the lowest carbon count out of the shirogami series. It has lower finished hardness which makes it tough ("less chippy") and easy to sharpen.
HANDLE: D-shaped Magnolia handle, plastic ferrule. (Right handed)
MAKER: Sakai Takayuki
BEST FOR: Fine slicing of premium sashimi.
SAUNDERS SAYS: "As smooth as a knife through o-toro..."
Traditional single bevel Japanese knives, such as this, should exclusively be sharpened by hand on Whetstones.