Sakai Kikumori Ren Aoichi Sakimaru Yanagiba 300mm
About Sakai Kikumori Ren - Like many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.
About the Shape - The Sakimaru Takobiki is a type of shape within the Yanagiba family. The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape.
The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades. Traditionally used for slicing sashimi, they are equally at home with roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
Original: $598.66
-65%$598.66
$209.53Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Sakai Kikumori Ren - Like many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.
About the Shape - The Sakimaru Takobiki is a type of shape within the Yanagiba family. The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape.
The Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades. Traditionally used for slicing sashimi, they are equally at home with roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.
