Sakai Kiyohiro, from Sakai City, Japan, has a rich history in knife making, dating back to the 16th century. Originally crafting samurai swords, Sakai artisans shifted to kitchen knives as demand changed.
Sakai Kiyohiro knives are hand-forged using traditional techniques like forge welding and differential tempering. They use premium materials, such as high-carbon steel, ensuring sharpness and durability.
Sakai Kiyohiro also preserves traditional skills through apprenticeships and workshops, ensuring the craft's future.
A Yanagiba knife (刺身包丁/柳刃包丁）is mainly for sashimi slicing. The blade is thicker with a long slim profile and single bevel edge. But some people use it for meat slicing too. If you love raw fish dishes, then you will need one in your kitchen.
