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Sakai Takayuki  |  SKU: SATA_W3NK_YA300

Sakai Takayuki White 3 Japan Kinse Yanagiba 300mm

$199.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Sakai Takayuki Kinse White 3
Profile Yanagiba
Bevel Type Single Bevel
Weight 200 g        7.05 oz
Edge Length 290 mm   .11.42 inch
Heel Height 36 mm     .1.42 inch
Width @ Spine 3.8 mm     0.15 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 1.5 mm     0.06 inch
Steel White 3 / Shirogami #3 | Carbon
Blade Construction Nimai- Soft Iron Clad
Hardness (HRC) 59 - 61
Surface Finish Kasumi
Handle D Shaped Ho Wood Black Horn
Region Sakai
Best for
  • Pro chefs
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Sakai Takayuki Kinsei(謹製) line contains a series of single bevel knives in Hitachi Yasugi White #3 carbon steel, made for entry level Japanese chefs who are in need of an entry level but authentic WA Hocho. These knives are forged in the classic Nimai soft iron clad fashion, paired with a Ho wood handle, offering an affordable way to get into the world of single bevel knives as they are a bit harder to find.

    The steel used is White #3 carbon steel, although the less carbon content have lead to a slightly lower hardness, the ease of sharpening can be an advantage for a beginner's knife. As single bevel sharpening is different from double bevel, and the amount of material removal required on the bevel is much greater, a softer steel can be beneficial as is can regain its sharpness sooner.

    The chipping and damages can also be repaired much easily, which is a big plus considering that many of the single bevel knives have a thinner edge and some of them will be put to heavy use(Deba). The user can repair these damage much easily and modify the profile and geometry with a stone instead of machinery. For those who want to learn advanced sharpening and polishing, the soft iron cladding also offers a great testbed, where a Hongasumi polish can be effectively achieved.

    Of course the downside would be the need for maintenance for a carbon steel, plus the Ho wood handle which is not as resistant to moistures and stains. But they are exactly how WA honcho been built for hundreds of years, and I wouldn't be complaining with the price that Sakai Takayuki offers for getting into the world of traditional single bevel knives.

    Pros Cons
  • Budget friendly
  • Great for professionals
    		•
  • Prone to rust
  • Non-premium steel
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Sakai Takayuki

    Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

    Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: White 3 / Shirogami #3

      White Steel No.3, while not as commonly referenced as White Steel No.1 or No.2, is another variant in the family of Japanese high-carbon steels, known as Shirogami steels. It has a lower carbon content (0.8%) compared to White Steel No.1 (1.2%) and No.2 (1.0%), making it slightly softer and thus more forgiving during use. This characteristic makes it easier to sharpen and less prone to chipping, but it may not hold an edge as long as its higher carbon counterparts. White Steel No.3 is suited for those seeking the fine edge and purity of traditional Japanese cutlery but prefer a blade that requires less meticulous maintenance. Like other Shirogami steels, it is highly reactive and requires proper care to prevent rust and corrosion. This steel is appreciated for its balance between ease of sharpening and performance, offering a good entry point for those new to high-carbon Japanese knives or for applications that benefit from a more durable edge.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 59- 61

      << Slide for more >>

    • Construction: Nimai- Soft Iron Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

      << Slide for more

    Sakai Takayuki

    Sakai Takayuki White 3 Japan Kinse Yanagiba 300mm

    $199.95

    The Sakai Takayuki Japan Kinse line is a special offering from Sakai Takayuki. White three-carbon steel provides a guarantee for good cutting performance. The unique lettering gives it a more unique appearance. The polishing of the details is also excellent.

     

    Measurements

      Measurements

    Weight 

    		 200 g

    Total Length

    		 448 mm

    Tip to Heel Length

    		 290 mm

    Blade Height at Heel

    		 36 mm

    Width of Spine Above Heel 

    		 3.8 mm

    Width of Spine at Middle of Blade

    		 3.2 mm

    Width of Spine at about 1cm From the Tip

    		 1.5 mm

     

    Maintenance: 

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