Sakai Takayuki Damascus Yanagiba Knife

The Yanagiba is a traditional Japanese slicing knife specifically designed for preparing sashimi and thinly slicing raw fish. Its long, single-bevel blade allows you to slice through protein in a single, clean motion without tearing the delicate flesh.

VG10 is a high-carbon stainless steel that offers excellent edge retention and corrosion resistance. While it is easier to maintain than traditional high-carbon steel, you should still hand wash and dry the blade immediately after use to prevent any potential spotting.

No, this is a specialized tool. The Yanagiba's long, thin blade is optimized for slicing fish and is not designed for chopping vegetables, disjointing poultry, or cutting through bone, which could chip or damage the edge.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the wooden handle and dull the fine Damascus steel edge, so it must be hand washed and dried.

Beyond its striking aesthetic, the 33-layer Damascus construction provides structural integrity to the blade. It surrounds the hard VG10 core with softer layers of steel, which helps protect the core while maintaining the knife's exceptional sharpness.