Sakai Kikumori - Gokujyo Yanagiba

  • £266.00


The classic Japanese knife, long, thin, single bevel, made for slicing sushi, the Yanagiba is the knife we think of when we think of Japanese knives, it's an absolute beauty but it's not for everyone. If you find yourself reading this then you might be one of the people that has a need for a knife like this, or, you might just be interested, either way we're glad you came! The Yanagiba, with its extra long blade (the cutting edge on this one is 26cm) is especially designed for making long even strokes, already capable of cutting soft fleshy fish as cleanly as possible, but coupled with the concave back (Urasuki), aiding food release and minimising drag you've a tool perfectly engineered for the task at hand.

The Yanagiba falls into the category of single bevel knives, a traditional style of Japanese knife which, with the exception of chefs and knife enthusiasts, is still largely unknown to western cooks. Sharpened on only 1 side with a flat back the single bevel knives are able to take the sharpest of edges and excel at the tasks for which they're intended, but are not usually a great choice for those looking for an all rounder, for this we recommend Gyutos or Santokus.

Forged by Yoshikazu Tanaka, one of the most respected blacksmiths in the Sakai region, the Gokujyo line is an exceptional range of knives, capable of taking and holding a great edge. Finished to an excellent standard they would make a great choice for keen home cooks or professionals working within the industry.  

Yanagiba 270mm

Blade Material – White (Shirogami) #2 Carbon Steel 

Handle Material – Walnut

Blade length – 270mm

Total Length – 410mm

Blade Height – 34mm

Weight – 180g

Hardness – 62-63 HRC

Sakai, in the Osaka region of Japan has been a thriving hub for Japanese blade making for over 600 years. Sakai Kikumori, itself approaching 100 years in business, continue to work with some of the areas most skilled craftspeople to produce a broad range of high end cutlery.

A note on carbon steel - Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife (or even during use if you've a long prep session ahead of you!) we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like your knife developing its own fingerprint!

And for many reasons - Never put your knives in the dishwasher


Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.