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Blacksmith and Sharpener : Mr.Yasuaki Taira born in 1965. 

In 1983, after graduating from high school, he studied at the "Ajioka Cutlery
Factory"  in Sakai City, Osaka Prefecture, where he learned to sharp knives.
After that, he acquired the old-fashioned forging method under the original
Morihiro woh is  his father. Today, he consistently manufactures everything
from forging to sharpening in Yame City, Fukuoka Prefecture, Kyushu. Sakai's
kitchen knife is basically made, and blacksmithing and sharpening are performed
by different craftsmen, but he is a rare person who performs blacksmithing and
sharpening by himself. In 2019, he will be certified by the Japanese Food Culture
Tradition Association, which is responsible for cooking the Japan Imperial Family.
He has also appeared on many televisions. Currently, his third son is entering
the manufacturing site and undergoing training.

Sakimaru Yanagi Sword type Shirogami-1 (WS#1) 610mm Double Welding Kasumi By Yasuaki Taira

Recommended for Head Chef : should also be proficient at sharpening.
In stock

This product is limited to one item and will not be restocked.

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Be sure to select whether the handle is attached or not.

!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.


Brand New/unused
Rust prevention:
The rust-proof liquid vinyl that looks like a rainbow is painted.
Use applications:
Tsuna Knife (Maguro Knife)
Country/Region of Brade:
Fukuoka Pref.
Yasuaki Taira (Fukuoka Pref)
Yasuaki Taira (Fukuoka Pref)
Knife Type:
Maguro (Tuna) Knife
Constraction of Knives:
Double Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #1 Steel (edge) and Soft iron
Forge Welding:
Three-layer Welding (San-Mai constraction)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
Finish and design:
Front Mirror finish (Flat)
Cutting Blade Length (From tin to chin) :
approx 610mm ±1mm
Blade Length (from tip to core's hips) :
approx 785mm ±1mm
Blade Height (Maxim point) :
approx 37.6mm ±1mm
Thickness(Maxim point) :
approx 6.15mm ±1mm
Handle Tyep:
Octagonal KABUKI special handle
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Equipped Magnolia White Saya
Certificate or Booklet:
Equipped Certificate
Dominant hand:
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Professional use (for top chef )
Display Goods:
Knife holder is not included.


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Important Notice

*Colour and shape can differ from the photo and actual product due to camera and lighting.

*Also, you may see difference in colour due to the oil applied to protect from rust.

*For handmade products, there may be small scratches. There is no problem in use at all.

*In addition, vintage products may have minor scratches due to long-term storage.

*Wood products may age over time.

Please check the image well before purchasing.