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Sakai Kikumori Nakagawa | 270mm Kiritsuke Yanagiba Knife

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Sakai Kikumori Nakagawa | 270mm Kiritsuke Yanagiba Knife

Crafted by blacksmith Satoshi Nakagawa, we rarely see single bevel knives forged with SG2 stainless steel. High edge retention and sharpness, plus easier maintenance than most knives at this level.

  • Sakai Kikumori Nakagawa Japanese Knife
  • 270mm Kiritsuke Yanagiba Knife
  • Satoshi Nakagawa Blacksmith
  • SG2 Steel, Soft Stainless Clad
  • Ebony Handle, Buffalo Ferrule
  • Hand-Crafted in Japan
  • Edge Length: 261mm |Overall Length: 416mm | Blade Height: 33mm | Weight: 202g
  • Blade Thickness: (A) 3.9 (B) 3.1 (C) 0.7
  

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 

    Crafted by blacksmith Satoshi Nakagawa, we rarely see single bevel knives forged with SG2 stainless steel. High edge retention and sharpness, plus easier maintenance than most knives at this level.

    • Sakai Kikumori Nakagawa Japanese Knife
    • 270mm Kiritsuke Yanagiba Knife
    • Satoshi Nakagawa Blacksmith
    • SG2 Steel, Soft Stainless Clad
    • Ebony Handle, Buffalo Ferrule
    • Hand-Crafted in Japan
    • Edge Length: 261mm |Overall Length: 416mm | Blade Height: 33mm | Weight: 202g
    • Blade Thickness: (A) 3.9 (B) 3.1 (C) 0.7
      

    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Yanagiba (Slicing Knife)

    The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 

      $878.00
      Sakai Kikumori Nakagawa | 270mm Kiritsuke Yanagiba Knife—
      $878.00

      Description

      Crafted by blacksmith Satoshi Nakagawa, we rarely see single bevel knives forged with SG2 stainless steel. High edge retention and sharpness, plus easier maintenance than most knives at this level.

      • Sakai Kikumori Nakagawa Japanese Knife
      • 270mm Kiritsuke Yanagiba Knife
      • Satoshi Nakagawa Blacksmith
      • SG2 Steel, Soft Stainless Clad
      • Ebony Handle, Buffalo Ferrule
      • Hand-Crafted in Japan
      • Edge Length: 261mm |Overall Length: 416mm | Blade Height: 33mm | Weight: 202g
      • Blade Thickness: (A) 3.9 (B) 3.1 (C) 0.7
        

      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.

        
      Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Yanagiba (Slicing Knife)

      The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving.