Vintage Japanese Sakai Kaneshige Yanagiba Knife 230mm Carbon Steel Made in Japan 1156

Experience Traditional Sashimi Slicing with a Vintage Sakai Kaneshige Yanagiba

This vintage Japanese Yanagiba bears the recorded Sakai Kaneshige inscription and pairs a 230mm carbon steel blade with a wood handle. Its longer reach supports slicing larger fish in a single clean pull-stroke, offering a distinctive piece for cooks and collectors of Japanese kitchen knives.

The Specs

• Recorded name: Sakai Kaneshige
• Knife type: Yanagiba
• Steel: Carbon steel
• Hardness: 58 HRC
• Blade length: 230mm
• Overall length: 380mm
• Spine thickness: 2.9mm
• Bevel: Single bevel, right-handed geometry
• Construction: Recorded as fully forged, full tang
• Handle: Wood
• Knife weight: Approximately 250g
• Origin: Japan
• Condition: Vintage, good overall condition

Inscription and Heritage

The recorded engraving includes 堺 (Sakai), referring to the cutlery-making city in Osaka prefecture, and 金重 (Kaneshige), identified in the existing notes as the maker name. The smaller boxed stamp is recorded as 特修 (Tokushū), interpreted in those notes as Special Quality and associated with a specially made or premium line. This interpretation does not establish a specific steel grade.

The Yanagiba's long, single-bevel design suits deliberate pull-stroke slicing for sashimi preparation. This 230mm example combines that traditional form with the character of a vintage carbon steel blade. Carbon steel develops patina with age, and the edge can be restored on Japanese water stones while preserving its right-handed geometry.

Care & Maintenance

• Hand wash only and dry immediately
• Wipe the reactive carbon steel blade dry after every use to help prevent rust
• Sharpen on Japanese water stones, preserving the right-handed single bevel
• Apply a light coat of food-safe oil before extended storage
• Store securely with the edge protected