Sakai Takayuki | Honyaki Ao-ni Steel | Sword-shaped Yanagiba (Flying Swallow) | 300mm | Ebony and octagonal buffalo wood

[The pinnacle of Sakai forged cutlery] The sharpness and beauty of a Japanese sword, sword-shaped yanagiba (Hien) made of honyaki blue steel, 300mm

• Uses: Among the yanagiba knives used for cutting sashimi, this one has a sharp, pointed tip called the "sword-shaped (hien)" shape. The long blade length of 300mm not only allows you to fillet a large fish with a single stroke, but also captivates customers at the counter with its impressive presence. The sharp tip is also effective for decorative cutting and other intricate work.
• Material and manufacturing method: Rather than combining mild steel and steel, this knife is made using a single "Aogami No. 2" steel, which is forged and then rapidly cooled in water using the "honyaki" (water-firing) technique. This requires extremely advanced techniques and is a rare item that can only be made by a select number of master craftsmen. The pure steel has incredible sharpness, and the cross-section of sashimi is shiny like a mirror, with no cells crushed.
• Design: The elegant "Hien" (flying swallow) form, reminiscent of a flying swallow, is combined with the ripples (hamon) that appear on the blade due to the honyaki (hon-yaki) quenching process. It is the very definition of a Japanese sword, and radiates a cool beauty that will overwhelm anyone who sees it.
• Sharpness: The hardness and lack of distortion that only a honyaki knife can provide allows for a sharp edge that clings to food. The properties of blue steel ensure that this extremely sharp edge lasts for a long time.

It represents the pinnacle of uncompromising technique, ingredients, and beauty. It is the ultimate treasured sword, a mirror that reflects the chef's soul and is worthy of being kept with you for a lifetime.