Vintage Japanese Kikutake Betsu-uchi Yanagiba Knife 200mm Carbon Steel Made in Japan 1019

Experience Traditional Sashimi Preparation with a Vintage Kikutake Yanagiba

This vintage Japanese Kikutake Betsu-uchi Yanagiba knife combines a 200mm carbon steel blade with a lightweight magnolia wood handle. Its traditional single-bevel design supports controlled drawing cuts for delicate fish preparation, making it a one-of-a-kind piece for cooks and collectors who appreciate Japanese kitchen heritage.

The Specs

• Brand: Kikutake (菊武)
• Recorded engraving: 菊武別打 (Kikutake Betsu-uchi)
• Knife type: Yanagiba
• Steel: Carbon steel
• Hardness: 58 HRC
• Blade length: 200mm
• Overall length: 340mm
• Bevel: Single bevel
• Handle: Magnolia wood
• Origin: Sakai, Osaka, Japan, as recorded in the existing listing
• Condition: Vintage - one-of-a-kind

Kikutake Betsu-uchi Marking and Sakai Heritage

The existing maker notes identify the chiseled characters as 菊武別打. 菊武 (Kikutake) is the primary brand name, while 別打 (Betsu-uchi) is described as a traditional stamp meaning "specially forged" or "specially crafted". The original notes associate this stamp with higher-quality workmanship and premium high-carbon steels; it does not identify a specific steel grade for this knife.

The listing records production in Sakai, Osaka, a city renowned for its centuries-old tradition of hand-forging single-bevel culinary knives. The Yanagiba, or willow blade knife, is Japan's dedicated sashimi knife, designed for clean drawing cuts through raw fish without tearing the flesh. This 200mm carbon steel example offers precise handling, while the lightweight magnolia handle sits comfortably in the hand for detailed work.

Care & Maintenance

• Hand wash only - never put in the dishwasher
• Dry immediately after washing to help prevent rust
• Apply a light coat of food-safe oil before long-term storage
• Sharpen with a whetstone, preserving the single-bevel geometry
• Use professional sharpening if unfamiliar with single-bevel knives
• Store on a magnetic strip or in a knife roll - avoid loose drawers