Yakitoriguy x Sakai Takayuki Wa-Garasuki 180mm Yakitori Knife VG10 Suminagashi Urushi Oak Handle

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Multipurpose knife made in collaboration with Yakitoriguy and Sakai Takayuki, this light wa-garasuki is a great addition to the smaller honesuki kaku.

In addition to being a great butchery and cooked meat knife it is able to do smaller vegetable prep such as green onions, mushrooms, everything you might want to add to your konro grill.

While garasuki and honesuki kaku are typically intended for poultry butchery this one also does great with lots of other meats; steaks, chops, turkeys wherever a nimble hard worker is needed. Avoid going through thick bones with this knife, best to work at joints and muscle seams. 

Right hand biased suminagashi clad VG10 stainless blade with octagonal Yakiurushi finished burnt oak handle, made in Japan. 

Brand: Yakitori Guy x Sakai Takayuki
Producing Area: Sakai, Japan
Profile: Garasuki
Size: 180mm
Blade Type: Stainless Steel
Steel Type: VG-10
Handle: Urushi Oak Octagonal
Total Length: 330mm
Handle Length: 140mm
Handle to Tip Length: 190mm
Blade Height: 45mm
Edge Length: 182mm
Thickness: 2.80mm
Weight: 164g
Hand Orientation: Right-handed

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

Yakitoriguy x Sakai Takayuki Wa-Garasuki...

Regular Price
£202.58
Sale Price
£202.58
Regular Price
Sold Out
Unit Price
per