Kitchen knife - Steel, Wood - Japan - 伝統的和菜切・柳刃包丁 清綱作/堺大進作安木鋼

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Vintage Japanese Nakiri & Yanagiba Knife Set – “Kiyotsuna Saku” (清綱作) & “Sakai Daishin Saku” (堺大進作) – Yasuki Steel (安来鋼) – Traditional Japanese Kitchen Knives

Offered here is an attractive pair of vintage Japanese kitchen knives, combining a broad Nakiri vegetable knife bearing the inscription “清綱作” (Kiyotsuna Saku) and a long, elegant Yanagiba sashimi knife marked “堺大進作” (Sakai Daishin Saku).

Both knives retain traditional wooden Wa handles and distinctive Japanese markings.

The Nakiri on the left retains an old gold-colored label reading “手打本刃付” (Hand-Forged / Traditionally Sharpened) on its wooden handle.

The Yanagiba on the right is particularly interesting because it carries three different identifying markings:

Blade inscription: 堺大進作

Reverse blade inscription: 安来鋼 (Yasuki Steel)

Wooden handle branding: 堺政綱別打

The combination of these inscriptions, the surviving vintage label, traditional blade profiles and visible signs of age gives this set considerable character.

An interesting pair for collectors of Japanese cutlery, sharpening enthusiasts and buyers who enjoy restoring traditional Japanese kitchen knives.

1. Nakiri Vegetable Knife – “清綱作” (Kiyotsuna Saku)

The knife on the left is a traditional Japanese Nakiri, distinguished by its broad, rectangular blade and relatively straight cutting edge.

Nakiri knives have long been used in Japanese kitchens for preparing vegetables, including slicing, chopping and finely cutting ingredients.

Their broad blade profile is particularly characteristic of traditional Japanese vegetable knives.

The blade bears the inscription:

清綱作

Kiyotsuna Saku

The characters “清綱” (Kiyotsuna) identify the name inscribed on the blade, while “作” (Saku) means “made by” or “work of.”

The inscription is an attractive identifying feature of this vintage knife.

The traditional wooden Wa handle retains a partially worn, gold-colored vintage label reading:

手打本刃付

This can be translated approximately as “Hand-Forged / Traditionally Sharpened.”

The label is particularly interesting because it preserves terminology associated with traditional Japanese knife manufacturing and blade finishing.

However, the wording is presented as the surviving original label inscription rather than independent verification of the precise manufacturing or sharpening process.

The knife features a broad steel blade, a dark ferrule and a traditional wooden handle showing signs of age and previous use.

Its surface displays scratches, discoloration, oxidation and wear, giving it an unmistakable vintage appearance.

Approximate Dimensions

Overall length: 31 cm

Blade length: 17 cm

Maximum blade width: 4.8 cm

2. Yanagiba Sashimi Knife – “堺大進作” / Yasuki Steel (安来鋼)

The knife on the right is a traditional Japanese Yanagiba, characterized by its long, slender blade and pointed tip.

Yanagiba knives are traditionally used for preparing sashimi and sushi. Their elongated blades are designed to allow smooth drawing cuts through fish, making them one of the most recognizable forms of Japanese culinary cutlery.

The blade bears the Japanese inscription:

堺大進作

Sakai Daishin Saku

The inscription includes “堺” (Sakai), referring to the historic Japanese knife-making center in Osaka Prefecture.

Sakai has a centuries-old tradition of producing specialized Japanese kitchen knives, particularly those associated with professional Japanese cuisine.

The reverse side of the blade bears the additional inscription:

安来鋼

Yasuki Steel

This is a particularly noteworthy feature.

Yasuki Steel is a recognized name associated with Japanese specialty steels used in traditional cutlery and other edged tools.

The name derives from Yasugi in Shimane Prefecture, a region with a long history of ironmaking and specialty steel production.

Yasuki Steel includes several different types of cutlery steel, making it an interesting name to find on a vintage Japanese kitchen knife.

However, the “安来鋼” inscription alone does not establish the exact steel grade or composition of this particular knife. No unsupported claim is made regarding White Paper Steel, Blue Paper Steel or another specific grade.

The traditional wooden Wa handle also retains a branded marking:

堺政綱別打

Sakai Masatsuna Betsuuchi

The wording includes “別打” (Betsuuchi), a traditional cutlery designation that may be interpreted as “Special Forging” or “Specially Made.”

The difference between the blade inscription “堺大進作” and the handle branding “堺政綱別打” is preserved accurately in this description.

These are distinct markings found on the same knife; they are not presented as proof that the names identify the same maker or workshop.

The knife features a long, narrow blade, a traditional dark wooden Wa handle and a silver-colored metal ferrule.

The blade displays visible oxidation, scratches, discoloration and wear consistent with age and previous use.

Approximate Dimensions

Overall length: 35 cm

Blade length: 22 cm

Maximum blade width: 2.8 cm

Please note: All dimensions are approximate estimates based on the measuring tape visible in the photograph. Minor differences from actual measurements should be expected.

A Distinctive Combination of Traditional Japanese Markings

One of the most attractive features of this lot is the variety of Japanese inscriptions and markings preserved across the two knives.

Nakiri – Left

Blade inscription: 清綱作 (Kiyotsuna Saku)

Wooden handle label: 手打本刃付

Broad, rectangular vegetable-knife blade

Traditional wooden Wa handle with dark ferrule

Yanagiba – Right

Blade inscription: 堺大進作 (Sakai Daishin Saku)

Reverse blade inscription: 安来鋼 (Yasuki Steel)

Wooden handle branding: 堺政綱別打 (Sakai Masatsuna Betsuuchi)

Long, slender sashimi-knife blade

Traditional wooden Wa handle with metal ferrule

The surviving “手打本刃付” label, “安来鋼” inscription and “堺政綱別打” handle branding make this set particularly interesting from the perspective of traditional Japanese cutlery history and presentation.

The two contrasting blade shapes also demonstrate the specialized design of Japanese culinary knives: the broad Nakiri for vegetable preparation and the slender Yanagiba for precise fish slicing.

Condition – Important Information for Bidders

These are vintage, pre-owned Japanese kitchen knives and show clear signs of age, previous use and storage.

Their condition includes:

Age-related dirt, staining and discoloration

Rust and oxidation

Scratches, rubbing marks and scuffs on the blades

Wear from age and previous use

Chipping or damage to the blade tips

Chips and imperfections along the cutting edges

Dirt and signs of wear around the ferrules

Dirt and signs of previous use on the wooden handles

Wear and deterioration of the vintage label

Other age-related and use-related imperfections

The knives are offered in their present vintage condition and may require substantial cleaning, sharpening, maintenance or restoration.

Please examine all photographs carefully before bidding. The photographs form an essential part of the description and show the actual condition of the blades, cutting edges, tips, ferrules, wooden handles, inscriptions, branding and surviving label.

These are vintage working knives, not fully restored or maintenance-free modern kitchen knives.

Depending on their condition and intended use, cleaning, rust removal, sharpening, adjustment or repair of the ferrules and handles, and other restoration work may be necessary before practical use.

Traditional Japanese wooden handles are replaceable components. Age-related drying, shrinkage, looseness or cracking may require adjustment, repair or replacement.

Please bid only if you fully understand and accept the vintage condition—including dirt, rust, scratches, wear, tip damage, edge chipping, ferrule imperfections and handle wear—and are capable of carrying out the necessary cleaning, sharpening and repair or restoration yourself.

An Appealing Pair for Collectors and Restoration Enthusiasts

With the “清綱作” Nakiri, retaining its vintage “手打本刃付” handle label, and the “堺大進作” Yanagiba, bearing the “安来鋼” inscription and “堺政綱別打” handle branding, this set offers a distinctive combination of traditional Japanese knife forms and surviving historical markings.

An interesting pair for collectors of vintage Japanese cutlery, sharpening and restoration enthusiasts, and admirers of traditional Japanese culinary craftsmanship.

■ IMPORTANT NOTICE - PLEASE READ BEFORE BIDDING

● NO SHIPPING TO DENMARK,UNITED KINGDOM,UNITED STATES (USA)

● bidding and payment
please do not place a bid if you do not intend to complete the purchase and make payment. by placing a bid, you confirm full intention to complete payment if you win. non-paying bidders cause serious delays. if payment is not completed after reminders from catawiki, the order may be cancelled under catawiki policy.

● condition of the item
all items are vintage, antique, or pre-owned unless stated otherwise. signs of age, wear, scratches, stains, rust, oxidation, patina, repairs, sharpening marks, and other imperfections should be expected.
please carefully examine all photos before bidding. photos form an important part of the description.
please also understand that some defects or imperfections may not be visible in photographs. hidden or non-visible flaws may exist.
in addition, the condition of the item may change during transport due to vibration, impact, temperature, humidity, or handling.
therefore, items are sold strictly for buyers who have knowledge and ability to perform cleaning, sharpening, restoration, or repair if necessary. this lot is not suitable for buyers expecting fully restored or ready-to-use items without maintenance.
all measurements are approximate.

● important notice regarding traditional japanese knife handles
traditional japanese kitchen knives (wa-bocho) use replaceable wooden handles. handles are consumable parts and may require repair or replacement due to age, drying, shrinkage, cracking, looseness, or transport stress. replacement parts are not included.

● shipping restrictions - knives
due to uk law, we do not ship knives to the united kingdom. due to strict regulations, we also do not ship knives to denmark. shipments to other countries may also be restricted depending on local laws. bids from restricted countries will be cancelled.

● international shipping - customs
import rules for knives vary by country. buyer confirms legality of import. seller ships from japan with accurate customs declarations. customs delays, inspections, confiscations, taxes, or import issues are outside seller control.

● countries we do not ship to
We do not ship to the United States at this time due to ongoing international shipping restrictions.
Shipping service to the United States remains temporarily suspended and we are currently unable to accept orders with US delivery addresses.
We also temporarily do not ship to Portugal due to logistics instability.
Bids from these countries will be cancelled.

● international situation - shipping limitations
due to global conditions, sanctions, transport restrictions, or postal issues, shipping may become impossible to certain countries. in such cases, orders may be cancelled.

● important notice for italy
delivery to italy may take one month or longer due to customs and postal delays. please bid only if you accept this.

● no combined shipping
each item will be shipped separately even if multiple items are purchased.

● shipping method and delivery time
all items are shipped from japan via japan post. estimated delivery time is 3?4 weeks. delivery time is not guaranteed.

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● force majeure
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● agreement
by placing a bid, you confirm you have read and accepted all conditions and understand the item may contain non-visible defects and may require cleaning, sharpening, restoration, or repair.