{"product_id":"inox","title":"Sakai Takayuki 300mm Yanagiba - INOX (AUS-8) Stainless Steel","description":"\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTraditional Yanagiba Performance, Made Easier to Live With\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eA professional Yanagiba should help you concentrate on the fish — not constantly worry about the blade.\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakai Takayuki 300mm INOX Yanagiba\u003c\/strong\u003e combines the traditional form and cutting geometry of a Japanese Yanagiba with the practical advantages of \u003cstrong\u003eAUS-8 stainless steel\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFor chefs who appreciate the precision and control of a traditional single-bevel Japanese knife but prefer easier everyday maintenance than conventional carbon steel, this is a highly practical choice.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e300mm — A Professional Length for Sashimi\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003e300mm blade\u003c\/strong\u003e provides the length required for long, controlled slicing strokes.\u003c\/p\u003e\n\u003cp\u003eRather than repeatedly sawing through delicate fish, a properly used Yanagiba allows the chef to draw the blade smoothly through the ingredient in a long, continuous motion. This helps produce clean cut surfaces while minimizing unnecessary damage to the texture of the fish.\u003c\/p\u003e\n\u003cp\u003eFor professional sushi, sashimi, and Japanese cuisine, 300mm offers an excellent balance of reach, control, and efficiency.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAUS-8 Stainless Steel — Practical Performance Where It Matters\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA professional knife does not only need to cut well. It also needs to fit the reality of a working kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAUS-8 is a Japanese stainless cutlery steel valued for its practical balance of sharpness, corrosion resistance, toughness, and ease of sharpening.\u003c\/strong\u003e Rather than pursuing extreme hardness or edge retention at the expense of maintainability, AUS-8 offers characteristics that make sense for a knife intended to be used regularly.\u003c\/p\u003e\n\u003cp\u003eFor a chef, that balance solves several everyday problems.\u003c\/p\u003e\n\u003cp\u003eIts \u003cstrong\u003egood corrosion resistance\u003c\/strong\u003e reduces the constant concern over rust and oxidation associated with traditional carbon steels — particularly useful when working around fish, water, and moisture throughout service.\u003c\/p\u003e\n\u003cp\u003eAt the same time, AUS-8 remains \u003cstrong\u003erelatively straightforward to sharpen\u003c\/strong\u003e, an important advantage for a professional knife. A blade that can be efficiently maintained and brought back to a clean working edge can be more valuable in daily use than a harder steel that is considerably more demanding to sharpen.\u003c\/p\u003e\n\u003cp\u003eIts balanced toughness also makes AUS-8 a practical choice for a long 300mm Yanagiba, where controlled cutting performance and dependable everyday usability matter more than simply chasing the highest possible hardness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe advantage is not one extreme specification. It is balance.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor chefs who want the traditional precision of a single-bevel Yanagiba without making the maintenance demands of highly reactive carbon steel part of every working day, AUS-8 offers a sensible middle ground: \u003cstrong\u003eprofessional cutting performance, easier care, and practical long-term maintainability.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eTraditional Single-Bevel Geometry\u003c\/h2\u003e\n\u003cp\u003eDespite its practical stainless-steel construction, this remains fundamentally a \u003cstrong\u003etraditional Japanese Yanagiba\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts single-bevel geometry is designed for precise slicing and controlled cutting, allowing the blade to move cleanly through fish while helping create the smooth, refined surfaces expected in sashimi preparation.\u003c\/p\u003e\n\u003cp\u003eThis combination gives the knife its particular appeal: \u003cstrong\u003etraditional Japanese cutting geometry with modern everyday practicality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eA Working Knife, Not Simply a Showpiece\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThere are more exotic steels and considerably more expensive Yanagiba knives.\u003c\/p\u003e\n\u003cp\u003eBut the most expensive knife is not necessarily the right knife for every chef.\u003c\/p\u003e\n\u003cp\u003eFor someone who needs a dependable 300mm Yanagiba for regular professional use, the balance between \u003cstrong\u003ecutting performance, corrosion resistance, ease of maintenance, and value\u003c\/strong\u003e can be far more important than prestige or specifications alone.\u003c\/p\u003e\n\u003cp\u003eThat is where the Sakai Takayuki INOX series makes sense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt is a serious Japanese knife designed to be used.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMade in Sakai, Osaka, Japan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eMade in \u003cstrong\u003eSakai, Osaka\u003c\/strong\u003e, one of Japan's most important centers of professional kitchen-knife craftsmanship, this Yanagiba carries the traditional form and functionality of Sakai cutlery into a practical stainless-steel format.\u003c\/p\u003e\n\u003cp\u003eFor chefs who want the precision of a traditional 300mm Yanagiba without making carbon-steel maintenance part of every service, the \u003cstrong\u003eSakai Takayuki INOX AUS-8\u003c\/strong\u003e offers a particularly well-considered balance of \u003cstrong\u003etradition, performance, maintainability, and everyday usability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003cbr\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Yanagiba \/ Sashimi Slicing Knife\u003cbr\u003e\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 300mm\u003cbr\u003e\u003cstrong\u003eSteel:\u003c\/strong\u003e INOX – AUS-8 Stainless Steel\u003cbr\u003e\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e Traditional Single-Bevel\u003cbr\u003e\u003cstrong\u003ePrimary Use:\u003c\/strong\u003e Sashimi and precision fish slicing\u003cbr\u003e\u003cstrong\u003eHandle:\u003c\/strong\u003e Magnolia Wood with Water Buffalo Horn Ferrule\u003cbr\u003e\u003cstrong\u003eMade in:\u003c\/strong\u003e Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Without Saya","offer_id":46079018401978,"sku":null,"price":200.0,"currency_code":"USD","in_stock":true},{"title":"With Saya","offer_id":46079018434746,"sku":null,"price":235.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/060ADE21-77E3-4FBB-A381-6959F04493D1.jpg?v=1789032036","url":"https:\/\/yamani-shodoshima.com\/products\/inox","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}