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Sakai Takayuki  |  SKU: SATA_INOX_YA270

Sakai Takayuki INOX Stainless Yanagiba 270mm (10.6")

$4,523.00 $5,321.00

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

Detailed Specifications
Line Sakai Takayuki Inox
Profile Yanagiba
Bevel Type Single Bevel
Weight 173 g | 6.1 oz
Edge Length 269 mm | 10 19/32″
Heel Height 34 mm | 1 11/32″
Width @ Spine 3.8 mm | 5/32″
Width @ Mid 3.2 mm | 1/8″
Width @ 1cm from Tip 1.3 mm | 3/64″
Steel Inox | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 57 - 59
Surface Finish Migaki
Handle D Shaped Ho Wood Black Ferrule
Region Sakai
Best for
  • First-timers
  • Pro chefs
  • Students
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Sakai Takayuki Inox series is a line that covers most of the needs for single bevel knives in a stainless package, Inox being the generic term used for stainless steel, doesn’t specifically refer to a grade or composition, it is commonly used for steels that are on the low end that doesn’t have a shiny, famous name like VG10 or SG2. 

    It is not necessarily a bad thing to have a lower grade steel on single bevel knives. For Deba and Honesuki, they are designed to be used in tougher conditions that require stronger edges, lower grade stainless steel, despite having less edge retention, tend to have better toughness thus less prone to chipping. For Yanagiba, less wear resistance means less work when sharpening the primary bevel, and that is one of the reasons that carbon steel Yanagiba with iron cladding is favoured by professionals. For the same reason, Ginsan is commonly used on single bevel knives as it is easy to forge and sharpen, but you would usually find those knives at higher price.

    For a more budget line, Sakai Takayuki still treats these knives with great attention to details. The Deba and Yanagiba all have the right weight and thickness, with chamfer and rounding at the choil and spine to improve comfort in use. The Migaki finish on the Hira and Urasuki looks refined and uniform, and the bevel has a uniform Kasumi finish that is sandblasted to further enhance the hazyness on the soft steel.

    Knives and Stones have been offering Inox series for a long time, and this line is chosen by many as their first and only single bevel knife. Their stainlessness and proper construction made them great tools for professional and home users, and the Deba stands out upon all profiles as many users carry it on their boat and need something that works properly and can resist the corrosive environment on board. 

    This is my most recommended line for those who seek a single bevel knife that has low maintenance, it will give you an idea about what it's really like to use a single bevel knife built traditionally, and when speaking about tradition, I think Sakai is best in keeping theirs.

    Pros Cons
  • Budget friendly
  • Easy to look after
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  • Non-premium steel
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    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.

    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: Inox

      The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.

      Manufacturer:

      Nature: Stainless

      Hardness: 57- 59

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    • Construction: Nimai - Stainless 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.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

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    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

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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.

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