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At the first glance, you might think that the unfamiliar features of these Japanese traditional-style knife will mean that it is not suitable for use in your kitchen. However, Master Saji has made no compromises in the cutting performance or functionality of this unconventional looking knife.
The blade is made of Hitachi Gingami No.3 stainless steel, which is highly regarded for its edge sharpness and edge retention, in addition to its strong resistance to corrosion and low maintenance requirements.
To ensure that the stag antler handle is comfortable and secure to grip, Master Saji carefully selected the material for each handle and checked the consistency of its diameter and overall shape.
The Yanagiba is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but it can also be used to fillet small to medium-sized fish, and is often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Knife Model: Takeshi Saji Gingami No.3 Yanagiba
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Stag Handle with Brass Ring
Saya Included: No.
Yanagiba 240mm (9.4")
Total Length: 385mm
Blade Thickness: 3.6mm
Total Weight: 181g
Yanagiba 270mm (10.6")
Total Length: 415mm
Blade Thickness: 4mm
Total Weight: 242g
Yanagiba 300mm (11.8")
Total Length: 450mm
Blade Thickness: 4mm
Total Weight: 256g
Sorry. This knife is not available for left handed version.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
I am a big fan of Saji and I really impressed with this knife. First of all, this stag handle catches my eye. the shape of the handle is very useful and comfortable. It is a bit narrow and thin to grip, so someone who has big hands would feel uncomfortable. However it was good to me. The next one should I say is about blade. Gingami is very nice material for bignners to skillful chef. Because, it is easy to sharpend and maintained. Also, it has good cutting force. Overall, I love this knife and will recommenf, if, someone asked me about knives.
This is my second one that i bought for my other locations. Its that good. I used it everyday for the past 2 years and i loved it. Highly recomended
Lovely knife with beautiful balance a real joy to ise
The first thing you may worry about is an unusual handle. But in practice it even beats traditional handle in some aspects. It is thinner and curved, and allows to perform draw cuts in a more comfortable wrist position. Thinner handle does not allow to exert pressure, which may help beginners to execute proper cut. The blade shape is excellent and sharp out-of-the-box. I also should mention attention to detail on that knife: every small aspect is taken care of (like small bevel on the mune and ago bevels).