Overview

The Sakai Takayuki White #3 Kasumi 240mm Yanagiba with Magnolia Wa Handle is a classic Sakai sashimi knife built for clean, one-stroke cuts. Forged from Shirogami (White) #3 carbon steel and clad in soft iron with a traditional kasumi (hazy) finish, it’s designed to pull whisper-thin slices of sashimi, nigiri toppings, crudo, and carpaccio without tearing delicate proteins. At 240mm with a light 140g body and magnolia wa handle, it’s an ideal size for home cooks, smaller prep areas, and working chefs who want a precise yet manageable yanagiba.

White #3 is a bit more forgiving than the harder White #1 and #2 steels while still taking on a screaming-sharp edge. Paired with Sakai Takayuki’s single-bevel grind (right-handed) and a spine that starts stout at the heel and tapers toward the tip, this yanagiba glides through fish with minimal resistance and excellent feedback. It’s a fantastic “first real” single-bevel for sushi enthusiasts, line cooks stepping into traditional Japanese knives, or pros who want a reliable workhorse that won’t destroy their budget.

Because this is carbon steel, it will develop a patina over time and can rust if neglected. Rinse, wipe dry immediately after use, and avoid bones, frozen foods, or hard rinds. For extra protection between services, a light coat of blade oil such as our 100% Pure Tsubaki (Camellia) Oil works beautifully. To keep the edge laser sharp, we recommend pairing it with our Tokushu Premium XL Buffalo Leather Strop and a knife-friendly board like a Hasegawa Pro Cutting Board.

If you’d like this yanagiba to arrive fully dialed-in and sushi-bar ready, you can add our in-house Tokushu Knife Sharpening Service at checkout for a custom, service-ready edge.

Common Questions

Q: Is the Sakai Takayuki White #3 Kasumi 240mm Yanagiba a good choice for home cooks or beginners to single-bevel knives?

A: Yes, this is an excellent “first yanagiba.” The 240mm length is easier to control than a 270mm or 300mm for smaller home cutting boards, and the White #3 steel balances sharpness with slightly more forgiveness. As long as you keep it dry, avoid bones and frozen foods, and touch up the edge on a stone or strop, it will reward you with ultra-clean sashimi slices. If you’re nervous about sharpening a single bevel, our sharpening service can give you a perfect starting point.

Q: What is this 240mm yanagiba best at, and when would I want a longer blade?

A: The 240mm size shines for home sushi nights, small to medium fillets, nigiri toppings, and precise slicing of raw fish, cured fish, and boneless proteins. It’s long enough to make single-stroke pulls on most portions without sawing, yet compact enough to feel nimble on a crowded line. If you routinely break down very large fillets or work in a high-volume sushi bar, a 270mm or 300mm yanagiba gives you more one-stroke reach—but many chefs happily live on a 240mm for years.

Q: How do I care for a White #3 carbon steel yanagiba so it doesn’t rust?

A: Think “sharp, dry, and gentle.” Wash by hand with mild soap, rinse, and dry immediately with a soft towel—never leave it in a sink or dishwasher. Use a soft cutting surface like a Hasegawa Pro Cutting Board, and avoid glass, marble, bamboo, or steel pans. After service, many chefs wipe on a thin film of tsubaki oil to protect the blade. For edge maintenance, a few light laps on our leather strop between full sharpenings will keep it gliding like silk.

Specifications

Brand: Sakai Takayuki

Model: White #3 Kasumi Yanagiba 240mm

Core Steel: Shirogami (White) #3 high-carbon steel

Cladding Type: Soft iron (carbon steel) with traditional kasumi finish

Blade Length: 240mm

Overall Length: Approx. 380mm

Spine Thickness (Heel): Approx. 3.8mm

Spine Thickness (Mid): Approx. 2.5mm (may vary slightly by knife)

Blade Height at Heel: Approx. 32mm

Weight: Approx. 140g

Handle Material: Magnolia wa handle with black reinforced resin ferrule

Hardness (HRC): ~59–61 HRC

Edge Geometry: Single bevel, right-handed (not ideal for left-handed users)

Finish: Kasumi (hazy, soft-contrast polish)

Made In: Sakai, Osaka, Japan