SAKAI TAKAYUKI Japanese knife Aonikou Yasuki Blue-2 Steel Ebony wood Yanagiba Sashimi [Sashimi and Fugu hiki]

SAKAI TAKAYUKI Japanese knife Aonikou Yasuki Blue-2 Steel Ebony wood Yanagiba Sashimi

The knives are forged with traditional Sakai techniques and is one of the highest-grade, superb examples of Sakai knives, using Yasuki blue-2 steel with an ebony wood handle.

-- Item number,Type,Blade length --
Prices vary with the length.

01203 Sashimi knife 240ml
Total length 383mm, Cutting edged length 234mm, Blade width 20 to 31mm, Blade thickness 2.0 to 3.5mm, 178g

01204 Sashimi knife 270ml, Total length 410mm, Blade width 31mm, Blade thickness 1.5 to 4mm, 212g

01205 Sashimi knife 300ml, Total length 450mm, Blade width 15 to 33mm, Blade thickness 2.0 to 4.5mm, 250g

01206 Sashimi knife 330ml, Total length 488mm, Cutting edged length 322mm, Blade width 38mm, Blade thickness 2.0 to 4.5mm, 320g

01207 Sashimi knife 360ml

01213 Fugu-Sashimi 240mm
Total length 373mm, Cutting edged length 230mm, Blade with 12 to 28mm, Blade thickness 0.8 to 2mm, 117g

01214 Fugu-Sashimi 270mm
Total length 410mm, Blade width 13 to 30mm, Blade thickness 0.8 to 2mm

01215 Fugu-Sashimi 300mm, Total length 445mm, Cutting edged length 289mm, Blade with 13 to 23mm, Blade thickness 1.1 to 2.3mm, 152g

01216 Fugu-Sashimi 330mm, Total length 485mm, Cutting edged length 320mm, Blade with 13 to 31mm, Blade thickness 1.0 to 3mm, 211g

-- Material --
*Blade: Aonikou Yasuki Blue-2 Steel, single edged for right hand
*Handle:Natural wood (Ebony wood, octagon shape) :colors varies
*Bolster: Water Buffalo :colors varies

-- About Fugu-Sashimi --
The knife is used for cutting fish, such as fugu blowfish, paper-thin, and it is thicker and not as wide as sashimi knife. The knife is also called the "tessa knife".

-- SAKAI TAKAYUKI recommend movie --

Mr. ItsuoDoi was born in 1948 and at 24 years of age, he became the apprentice of Mr. Keijiro Doi, his father. Following in the footsteps of his grandfather, Mr. Doi was trained in the secrets of his family’s craft, continuously producing excellent knives as a knife smith in the Sakai tradition.

Each knife is made using different techniques, and passes through the hands of various craftsmen such as knife smiths and polishers. In addition to traditional techniques, the passion and training of the craftsmen are embedded into each piece, and each one continues to receive high marks as a superior knife.

Mr. Norikatsu Nishimura, a craftsman who makes the edge of a knife’s blade with superior sharpness and beauty. Sakai Takayuki

-- Sakai's celebrated swords handed down from ancient times SAKAI TAKAYUKI --

Japanese swords have been status symbol from ancient times.The core blade is forged by folding selected steel many times and features supreme sharpness and brilliance;it is has been said that the human soul dwells in the sword.Japanese knifes are actually works of art descended from Japanese swords,and we proudly present them to the world.

The quality of meticulous workmanship represents the pride of masters who create quality knives,and the quality is ensured by traditional skills that have been continuously inherited from their predecessors,Japanese knifes have their own unprecedented shapes and are without parallel in the world as knives created for cutting different foods,including fishes and vegetables,and are vital for delicate Japanese dishes, All of our staff members wish that you would pick up the Sakai Takayuki brand products which maintain the traditional skills of Sakai's Japanese knives and demonstrate hte skill of world-class masters.

-- Craftsman of SAKAI TAKAYUKI--

The title "Meister" or traditional craftsman is authorized by the Minister of International Trade and Industry only to craftsmen who have inherited and improved their skills over a long period of time in the field of Japanese traditional industries and craftwork and have passed strict screening tests. Sakai knives have a 600-year history supported by the excellent skills inherited from generation to generation by Meisters.

Item Description

Note 360mm type is build-to-order, making time 30 to 60 days

Other Images

  • Japanese yew wood which is harder and more water-resistant than magnolia wood is also used for the wooden handle, as well as Ebony wood which is the hardest and most water-resistant of all. Processing Ebony wood is difficult, and it is expensive because it is a prized wood. But it is beautiful and elegant, and is also highly durable so it is mostly used in upscale knives.
SAKAI TAKAYUKI Japanese knife Aonikou Yasuki Blue-2 Steel Ebony wood Yanagiba Sashimi [Sashimi and Fugu hiki]

selling price: US$456.00 - US$802.00

Prices vary according to options.



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