Sakai Takayuki Kasumi – Yanagiba 270mm

R2,850.00

Sakai Takayuki

Sakai Takayuki was founded in 1947 in Osaka, Japan. The Company has n number of craftsmen who work together to create a large verity of kitchen knives. There knives aren’t only used and loved in Japan but has picked up lots of traction world wide. They make use of inherited techniques while suiting modern times and needs of users.

They also hosts one of the most famous blacksmiths in Japan, Itsuo Doi and built him a factory to produce his amazing pieces of art. The well respected Yamatsuka knife-sharping family is also part of there team.

 

The Kasumi series is forged with White Carbon steel and cladded in soft Iron. White carbon steel has great edge retention, has amazing sharpness and is easy to sharpen. It does require additional maintenance and kept clean and dry at all times. It is a reactive steel and can rust of not taken care of properly.

 

Yanagiba

Yanagiba Knife (柳刃包丁 – pronounced: Yanagi-ba Bōchō) literally translated from Japanese means ‘willow leaf blade’. The name refers to its blade shape being long, slender in a leaf shape. An alternative name Shobu refers to the Iris shaped leaf in the Kansai region.

The Yanagiba knife is best for slicing raw fish, especially for the preparation of sashimi and nigiri sushi dishes. The thinness and length of the blade profile allow for Japanese pull-cutting techniques. The sharpness of the blade makes it possible to do so in one clean sweep preventing tearing or bruising of the fish. The cut surfaces stay smooth, fresh, shiny and deliver delicate flavours and soft textures.

The Yanagiba’s long, thin and narrow blade allows the user to cut through a fish fillet using just one single long stroke instead of back and forth “sawing”. The weight of the blade is enough to ensure minimum pressure while slicing fresh fish fillets. The Yanagiba has a single-bevel edge allowing it to be extremely sharp. Traditional Japanese knives characteristically have single-bevel edges. Most single-bevel knives are right-handed so if you are left-handed make sure to request.

Type: Traditional

Best for: Fish

Kitchen Samurai Ease of Use Rating: Precise – Knowledge of the knife and limited use cases

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

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