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Sakai Kikumori Gokujyou White Steel (Shiroko) Yanagiba (Sashimi) Knife

$252.00
| /

Sakai Kikumori Gokujyou White Steel (Shiroko) Yanagiba (Sashimi) Knife

$252.00
| /

Delivery times may be longer than usual

Although mail items to the United States from Japan are currently being accepted, it is expected to take more than two to three weeks to load the items that have already been accepted on airplanes to that country due to the significant reduction and suspension of flights.
We sincerely apologize that delivery will take more time than usual. It would be appreciated if you would kindly understand this situation in advance.

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Made in Osaka Japan

Sakai Kikumori master artisans have handed down their expertise throughout the generations, and they are still creating beautiful and sharp knives today. This ancient tradition includes heating Shiroko, or white steel, to unimaginable temperatures and then forcing it into cold water, and takes a real craftsman to tell when the metal is ready to be worked. The impurities in the metal are hammered out, and the steel is strengthened. Each and every single knife receives the same care and attention to detail, polished and sharpened, and prove that they can cut through food with ease.

Yanagiba (Sashimi) Knife

The Yanagiba (Sashimi) Knife is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is 8.25 to 10.6 inch and unlike the Deba Knife the blade of the knife is thin up until the tip of the knife.

White Steel [Shiroko]

White Steel is the next highest steel material after Blue Steel and has good edge retention, and is easy to sharpen. At Jikko White Steel is our number 1 recommendation to chefs. For those uncertain which steel type is best, we think you should buy white steel as you should not have any problems.