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Takeshi Saji


Takeshi Saji Urushi & Makie Series "Japanese Pine, Bamboo, Plum Motif" Gingami No.3 Yanagiba (270mm and 300mm)

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Beautiful collaborative works of art, which is produced by two of Japan's government-certified traditional craftsmen, Master Takeshi Saji and Master Koichiro Tsukada.

Master Saji makes Gingami No.3 Japanese traditional-style single bevel edged knife, which better suit the traditional aesthetics of the Urushi & Maki-e artwork that decorates the handle and Saya. In addition, Master Saji has used a brass ring for the ferrule / bolster and the butt cap of the handle, which enhances the appearance of the glossy black Urushi lacquer and the colorful Maki-e artwork. Whenever you hold the Japanese traditional works of art, it will provide you with endless beauty and provoke profound emotions.

The laminated blade that is made from the very popular and reliable Hitachi Gingami No.3 stainless steel and soft stainless steel.

In addition to the decorative Urushi / Maki-e Saya (Sheath), each knife also comes with a traditional Nishijin-ori woven cloth pouch and braided tassel (Nishijin-ori textiles use a traditional Japanese weaving technique that was invented by weavers who settled in the Nishijin district of Kamigyō-ku ward in the city of Kyoto).

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are 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 Urushi & Makie Series “Japanese Pine, Bamboo, Plum Motif” Yanagiba

Blade Material: Gingami No.3

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Urushi & Makie Handle

Saya Included: No.

 

Yanagiba 270mm (10.6")
Cutting edge length: 265mm
Total Length: 425mm
Blade Thickness: 3.6mm
Blade Width: 35mm
Handle Length: 150mm
Total Weight: 242g
Yanagiba 300mm (11.8")
Cutting edge length: 290mm Total Length: 450mm
Blade Thickness: 3.6mm
Blade Width: 36mm
Handle Length: 150mm
Total Weight: 263g

 

 

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.

 

Important

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.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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