Kaishin-Saku Yanagiba

¥23,500

The Kaishin-saku series is an affordable yet extremely performant line of Japanese traditional knives forged in Sakai, Osaka prefecture. Sakai has a long history of blacksmithing, and their work is of such quality that in March 1982, the Ministry of Trade, Economy and Industry of Japan designated Sakai cutlery as a National Traditional Craft. The Yanagiba is a single-beveled slicing knife used to make sashimi from filleted fish, just like the Takohiki.

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Description Comments Size Chart

The Kaishin-saku series is an affordable yet extremely performant line of Japanese traditional knives forged in Sakai, Osaka prefecture.

Sakai has a long history of blacksmithing, and their work is of such quality that in March 1982, the Ministry of Trade, Economy and Industry of Japan designated Sakai cutlery as a National Traditional Craft.

The Yanagiba is a single-beveled slicing knife used to make sashimi from filleted fish, just like the Takohiki.

These measurements are only of the blade length, not the whole knife as handles length vary.

mm	cm	in
120mm	12cm	~4"3/4
135mm	13.5cm	~5"5/16
150mm	15cm	~5"15/16
160mm	16cm	~6"5/16
165mm	16.5cm	~6"1/2
180mm	18cm	~7"1/16
210mm	21cm	~8"1/4
240mm	24cm	~9"7/16
270mm	27cm	~10"5/8
300mm	30cm	~11"13/16
330mm	33cm	13"
370mm	37cm	~14"9/16