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Sakai Kikumori "REN" Blue 1 Sakimaru Yanagiba 300mm

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$507.00 USD

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Blade Type

The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.

Steel Type

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

Let customers speak for us

from 1864 reviews
Great purchase

Love it, I should have got the size down though as it is big lol. Great though.

Kylie McGuiness
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Shanthi Malpress
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This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze
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Excellent. Highly recommend!

Jonathan Biebl
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Excellent blade and Excellent service!

christian batarse
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Stunning

I will definitely be getting another knife from this blacksmith that's for sure

Kenneth Pinney
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Raindrop bunka

This knife is beautiful and so much fun to work with.

Shareef Badawy
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It is a very sharp kitchen knife.

This is an undisputed kitchen knife that is worth the money you spend. You will end up spending less money on this one anyway. The hammer pattern makes cutting vegetables much easier and it stays sharp for a long time. I didn't dare to sharpen it myself, so I had to find a technician to sharpen it for me because I was afraid it wouldn't be as sharp as before. Finally, be careful about rust.

Visrut angsumalee
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Perfect honing rod for Japanese knives!

Love love love it, perfect for quickly bringing the edge back in my knives just before service. 100% recommend for all chefs

Christopher Groenheide
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As Described

Knife arrived in a short time and is very sharp. I little larger than my prior one, though as I ordered. Would recommend this company to buy through.

Trevor Pacholok
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Amazingly sharp

Fantastic

Rf Jose Polo
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Good

Fast

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Blade Guard

Jericho Wills Ambasan
Blade Guard

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Ally Klopp
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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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