Japanese Sushi Chefs Crazy Sharp Yanagiba That Made Sashimi & Sushi World Famous

Description: This 堺孝行上作 Sakai Takayuki's masterpiece yanagiba has a lot going for it and will suit a chef or a keen home cook. Sakai Takyuki knives are very well respected in Japan and are highly sought after by chefs and home cooks. This is only the second Sakai Takayuki masterpiece that I have had the opportunity to restore in over five years. This is the most iconic Japanese knife shape. The Yanagiba is a sleek and pointy knife that specializes in the preparation of Sushi. If you've ever been to a good sushi restaurant, you've probably seen the chefs working with a yanagiba. A crazy sharp, long thin knife with which they very precisely cut thin slices of salmon or tuna. A yanagiba is explicitly made for cutting sashimi; that's why they are also called sashimi knives. Every serious sushi chef or home cook that wants to prepare these sort of meals will look to knives that will allow them to be as creative as they can. This knife blade is 279mm long 290 if you measure the yanagiba from the machi gap. This length of blade is sought after by busy sushi chefs because it cuts down on the the amount of strokes required to prepare fish for sashimi, nigiri and sushi. Photos 6 and 7 show the kanji, I little unusually the same kanji are on both sides of the blade but in different “fonts” for want of a better expression. THE HANDLE The handle has a some damage to it, mainly on the buffalo horn collar has a few cosmetic chips. The end of the handle has been capped with a sandwich of Mahogany (directly attached to the handle) and Goncalo Alves on the very end. This will prevent water seeping into the handle. THE VIDEO Shows some of the initial repair work on the handle and some work on the blade. There is some sharpening in progress and then showing the knife slicing cucumber and carrot in slices no more than a few cells thick. NERD BLURB The knife industry in Sakai boasts a history of more than 600 years. Sakai is one of the three great knife and bladed tool producing regions in Japan. The knives individually hand-forged by craftspeople are particularly famous, boasting a domestic share for use by 98% of professional chefs*. Their incredible cutting edge, coupled with the massive boom of Japanese cuisine, makes them the focus of attention for the chefs from around the world. *Sakai Tourism and Convention Bureau Photo 10 shows the knife in the process of being hand sharpened. All knives restored and sold by me are hand sharpened on a variety of stones ranging from 400, 1000, 3000, 5000, 8000, 9000 and 12,000 grit. Knives leaving my workshop can trim down free standing magazine paper. DETAILS AT A GLANCE Spine Thickness above heel: 4.49mmBevel: single RH bevelHandle: woodHandle Treatment: WaxedBlade length: 279mmKnife length: 440mm Yanagiba 柳刃包丁 roughly translates in to English as "willow-leaf blade", a simile which perfectly describes the long and slender leaf-shaped blade of the knife. Yanagiba knives are mostly used to slice boneless fish and meats. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface preserving the flavour of your food. Please note that I will combine shipping on multiple items or purchases made at the same time. Please ask questions if you wish. I generally get back within an hour or two. Please note that none of my knives come with a saya. Shipping Info: Generally, any item paid for before 08:00 on a weekday morning will be posted on my 09:00 postal run.

Price: 139 AUD

Location: Armidale, NSW

End Time: 2024-12-01T09:09:15.000Z

Shipping Cost: 16.46 AUD