Saji Yanagiba G3 270mm (10.6")
- Knife Care
A true connoisseur of Japanese knives will be able to tell straight away that this is a Takeshi Saji knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives.
Saji Yanagiba G3 in 270mm (10.6") blade length is a heavy traditional Japanese knife originally used for cutting thin slices of raw fish - yes, sushi! 😃 Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish. Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade.
It's a single bevel knife (for explanation read the Blade Construction: Geometry article), which means only right-handed users can wield it. Yanagiba is a proud member of the traditional Japanese trio (along with deba and usuba knives).
The construction of this deba is ni-mai (read more about it in the article Blade construction: Lamination). The heart of this knife is made from Hitachi's Silver III steel (also named Ginsan steel or Ginsanko - for more go to Steel: the heart of Japanese knives) which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. Read more about how to take care of Japanese knives in our Knife maintenance blog post.
The handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of stag antlers and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet.
It’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives, you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.
Blade shape: Yanagiba
Steel type: Silver Steel III
Blade construction: Ni-mai / migaki
Hardness (HRC scale): 63
Overall length: 420mm (16.5")
Blade length: 265mm (10.4")
Blade height: 35mm (1.4")
Spine thickness: 3.8mm (0.15")
Weight: 210g (7.4 oz)
Handle length: 150mm (5.9")
Handle type / wood: Western / Stag bone
Kanji on the blade:
Blacksmith: Takeshi Saji
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.