A Sakai yanagiba is sharpened on one side only. 🔪
That long, single-ground blade is made to slice raw fish for sashimi in one smooth pull.
Its stout partner, the deba, is shaped for gutting and filleting whole fish.
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📷 Richard Iwaki / Unsplash
@nehau95@45_akki That Arashiyama riverside view really is something else! Fair take on the coffee — did you get to explore much of Kyoto beyond the river?
Sakai, Osaka: a knife town beside Japan's largest burial mound. 🔪
Daisen Kofun, about 486 m long, joined UNESCO's list in 2019.
Iron tools for these 5th-century tombs are often seen as the roots of Sakai's blades.
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📷 Fidel Fernando / Unsplash