Vintage Japanese Kanehide Saku Yanagiba Knife 200mm Carbon Steel Made in Japan 95

Experience traditional slicing with a vintage Kanehide Saku yanagiba

This pre-owned yanagiba pairs a recorded 200mm carbon steel blade with a wooden handle and right-handed single-bevel geometry. Its specialised slicing format offers an option for controlled pull cuts through boneless fish, subject to the individual knife's condition.

The Specs

• Recorded listing identification: Kanehide Saku
• Recorded maker marking: 兼秀, read as Kanehide in the earlier listing; not independently authenticated
• Knife type: yanagiba
• Steel recorded: carbon steel; exact alloy not specified
• Hardness recorded: 58 HRC; not independently verified
• Blade length recorded: 200mm
• Overall length recorded: 340mm
• Spine thickness recorded: 2.4mm; measurement location not specified
• Bevel recorded: single bevel, right-handed; edge angle not specified
• Construction recorded: fully forged, full tang; not independently verified
• Handle recorded: wood; species not specified
• Weight recorded: approximately 250g
• Origin recorded: Japan
• Condition: vintage, pre-owned; production date not recorded

Heritage & Use

The earlier reading of 兼秀 as Kanehide is retained without adding a specific artisan biography or workshop attribution. Previous references to Seki and Sakai provide regional context only and do not establish this knife's manufacturing location. The yanagiba format is intended for pull-stroke slicing, while results depend on the existing edge, technique and ingredient. A hollow-ground back was described in the earlier narrative but has not been independently verified for this blade. Assess the edge, blade integrity and handle security before use; no exclusive availability or ready-to-use condition is claimed.

Care & Maintenance

• Hand wash only; never use a dishwasher
• Dry immediately and avoid soaking the wooden handle
• Wipe the reactive blade during use and remove active rust before food preparation
• Apply a light coat of food-safe blade oil before extended storage
• Avoid routine honing rods on the recorded single-bevel edge
• Sharpen on suitable water stones using a technique that preserves the right-handed main bevel and back-face geometry; consult a specialist if unsure
• Do not sharpen only the flat face or convert the edge to a double bevel
• Avoid bones, frozen ingredients, impact work and twisting through hard food
• Store clean and dry with the edge protected in a suitable sheath or knife roll