Sakai Takayuki Kasumitogi Yanagiba 270mm

The Sakai Takayuki Kasumitogi Yanagiba 270mm is a traditional Japanese slicing knife designed for preparing sashimi and slicing fish for sushi. Its long, narrow blade allows you to draw through boneless fish in a smooth pulling stroke, helping produce clean slices with minimal disturbance to the flesh.

Sakai Takayuki is the knife brand of Aoki Hamono, a company established in 1947. Based in Sakai, Japan, it draws on the city’s long tradition of specialist knife making, with craftspeople working across forging, sharpening and finishing.

The 270mm length provides useful reach for slicing fish portions without repeatedly sawing through them. It suits chefs and home cooks who want to develop their sashimi preparation and learn to work with a traditional single bevel knife.

This model is designed for right handed use. Its specialised geometry rewards practice and a controlled slicing technique.

Steel and Construction

The blade combines a Shirogami #3 carbon steel cutting layer with soft iron cladding. Also known as White #3 or White Paper #3, this steel is valued for its ability to take a fine edge and its responsive feel on a whetstone.

The kasumi finish creates a soft, misty appearance on the iron cladding, contrasting with the harder cutting steel. Both the steel and the cladding are reactive, so the entire blade requires care to prevent rust.

A traditional magnolia wood handle with a reinforced plastic collar keeps the handle light and simple.

Maintenance and Care

Wipe the blade clean during preparation and dry it whenever you pause. After use, hand wash with mild detergent and a soft sponge, then dry thoroughly before storing. Do not leave the knife soaking or put it in the dishwasher.

The blade will develop a patina with use. This natural change in colour is normal for carbon steel, but it does not remove the need to keep the knife clean and dry. For longer storage, apply a thin coat of food safe knife oil.

Use a wooden cutting board and reserve the knife for controlled slicing of boneless ingredients. Avoid bones, frozen food, chopping and twisting the blade in the cut.

Sharpen on whetstones using the correct technique for a traditional single bevel knife. Preserve the blade’s original geometry and avoid pull through sharpeners. If you are unfamiliar with single bevel sharpening, ask us for guidance or professional sharpening.

Best for: Sashimi, slicing boneless fish for sushi and precise fish presentation.

Kitchen Samurai Ease of Use Rating: Specialist. Best suited to cooks willing to learn single bevel technique and maintain a fully reactive carbon steel blade.

Made in Japan.

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