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Sakai Takayuki  |  SKU: SATA_FJTRB2_YA300

Sakai Takayuki 'Fujitanren' Blue 2 Yanagiba 300mm by Itsuo Doi w/ Saya

$17,304.00 $20,356.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line To Be Added - Non Stainless Clad
Profile Yanagiba
Bevel Type Single Bevel
Weight 258 g        9.1 oz
Edge Length 291 mm   .11.46 inch
Heel Height 38 mm     .1.5 inch
Width @ Spine 4.3 mm     0.17 inch
Width @ Mid 3.6 mm     0.14 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction To Be Added
Hardness (HRC) 61 - 63
Surface Finish To Be Added
Handle
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This is a prototype made by Itsuo Doi-san a few years back, and we are honoured to be the only vendor to have this piece. Utilising the character of the Nimai construction of single bevel knives, makers in Sakai able to turn the Ura side of their knives into a canvas. The Fujin pattern is a result of the precise control over the welding boundary of two steels, achieved by sculpting the hagane into a specific shape before forge-welding it to the jigane. Matched with the clean mirror polish on the Hira and hazy Kasumi on the bevel, this is a texture-rich knife that is unique-looking at every angle.

    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.

    • 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: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Handle Specs

      Profile:

      Material:

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