Sakai Takahara Aogami Nashiji Gyuto 200mm
Sakai Takahara Aogami Nashiji Gyuto 200mm
Blade Steel: Yasuki Blue Steel No. 2
Handle: Composite Western Handle
Blade Length: 200mm (Heel to Tip)
Total Length: 323mm
Blade Height at Heel: 48mm
Spine Thickness at Heel: 1.85mm
Total Weight: 166g
Blade Steel: Yasuki Blue Steel No. 2
Handle: Composite Western Handle
Blade Length: 200mm (Heel to Tip)
Total Length: 323mm
Blade Height at Heel: 48mm
Spine Thickness at Heel: 1.85mm
Total Weight: 166g
Sakai Takahara Ai-Yanagiba 270mm
Sakai Takahara Ai-Yanagiba 270mm
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood D-Handle with Black Buffalo Horn Ferrule
Blade Length: 273mm (Machi to Tip)
Total Length: 415mm
Blade Height at Heel: 33mm
Spine Thickness at Heel: 3.68mm
Shinogi Line Thickness at Heel: 3.22mm
Total Weight: 155.5g
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood D-Handle with Black Buffalo Horn Ferrule
Blade Length: 273mm (Machi to Tip)
Total Length: 415mm
Blade Height at Heel: 33mm
Spine Thickness at Heel: 3.68mm
Shinogi Line Thickness at Heel: 3.22mm
Total Weight: 155.5g
Specification of the Masahiro Tokujou Yanagiba 270mm:-
Masahiro Tokujou Yanagiba 270mm
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood D-Handle
Blade Length: 273mm (Machi to Tip)
Total Length: 416mm
Blade Height at Heel: 34mm
Spine Thickness at Heel: 4.30mm
Shinogi Line Thickness at Heel: 3.99mm
Total Weight: 198.2g
Comparing against a standard Yanagiba side by side and measuring the knife dimension, the most prominent difference is in the thickness of the blade. With a thinner blade, it allows for extremely thin slices of delicate flesh fish, very similar to a Fugubiki.
Masahiro Tokujou Yanagiba 270mm
Blade Steel: Yasuki White Steel No. 2
Handle: Ho Wood D-Handle
Blade Length: 273mm (Machi to Tip)
Total Length: 416mm
Blade Height at Heel: 34mm
Spine Thickness at Heel: 4.30mm
Shinogi Line Thickness at Heel: 3.99mm
Total Weight: 198.2g
Comparing against a standard Yanagiba side by side and measuring the knife dimension, the most prominent difference is in the thickness of the blade. With a thinner blade, it allows for extremely thin slices of delicate flesh fish, very similar to a Fugubiki.
Sakai Takahara VG-10 Damascus Petty Knife 135mm
Sakai Takahara VG-10 Damascus Petty Knife 135mm
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 138mm
Total Length: 248mm
Blade Height at Heel: 30mm
Spine Thickness at Heel: 1.85mm
Total Weight: 90.3g
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 138mm
Total Length: 248mm
Blade Height at Heel: 30mm
Spine Thickness at Heel: 1.85mm
Total Weight: 90.3g
Sakai Takahara VG-10 Damascus Chef Knife 240mm
Sakai Takahara VG-10 Damascus Chef Knife 240mm
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 240mm
Total Length: 372mm
Blade Height at Heel: 51mm
Spine Thickness at Heel: 2.03mm
Total Weight: 245.8g
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 240mm
Total Length: 372mm
Blade Height at Heel: 51mm
Spine Thickness at Heel: 2.03mm
Total Weight: 245.8g
Sakai Takahara VG-10 Damascus Sujihiki/Slicer 240mm
Sakai Takahara VG-10 Damascus Sujihiki/Slicer 240mm
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 244mm
Total Length: 366mm
Blade Height at Heel: 37mm
Spine Thickness at Heel: 2.03mm
Total Weight: 192.7g
Blade Steel: VG-10, HRC 60 (Stainless Steel)
Handle: Western Style Pakka Wood Handle
Blade Length: 244mm
Total Length: 366mm
Blade Height at Heel: 37mm
Spine Thickness at Heel: 2.03mm
Total Weight: 192.7g
Sakai Takahara 125mm Cleaver (Carbon Steel)
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Sakai Takahara 150mm Cleaver (Carbon Steel)
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Sakai Takahara 180mm Cleaver (Carbon Steel)
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