The "Kairyo-Kasumitogi" series is an improved version of the original "Kasumitogi" series from Sakai Takayuki. Hand-forged with the affordable Kigami steel (Yellow steel), clad with soft iron and heat-treated to 60 HRC, this ultra-affordable Yanagiba line is suitable as your first Yanagiba. For professionals, this knife is great as a backup knife or a shared knife used in professional kitchens.
- Origin (Made in): Sakai, Japan
- Brand: Sakai Kikutaka (Part of Sakai Takayuki)
- Knife Type: Yanagiba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Kigami (Yellow Steel)
- Jigane (Cladding): Soft Iron
- Hardness: 60 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 240mm (9.4") / 270mm (10.6")
- Blade Height (at heel): 32mm / 35mm
- Spine Thickness
- Above heel: 3.8mm / 3.9mm
- Middle: 3.5mm / 3.5mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Resin
- Length: 135mm / 139mm
- Overall Length: 377mm / 413mm
- Weight: 151g (5.33oz) / 180g (6.35oz)
- Engraved Mark: In Japanese Kanji "Sakai Kikutaka" (堺菊孝)
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.