Kaishin-Saku Yanagiba
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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 |
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