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Honyaki Yanagiba, 270mm (10 2/3 in)

Honyaki Yanagiba, 270mm (10 2/3 in)
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Availability: In stock. Usually ships in 1-2 business days

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Related Products:
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Product Description for Honyaki Yanagiba, 270mm (10 2/3 in)

Maker: Jyunichi Takagi (click to see more by this maker)
Price: $769.00
Item num: 86474
Blade length: 10.63 in.
Total length: 17.63 in.
Blade height (at heel): 1.25 in.
Blade thickness (near bolster): 0.16 in.
Item weight: 7.45 oz.
Shipment weight: 14.75 oz.
Blade: Hand forged honyaki (or "true-forged") aogami #1 carbon steel
Handle: Ho wood with a buffalo horn ferrule
Description: Bladesmith, Jyunichi Takagi, was born in 1937. He is well known as one of the last traditional adze makers and a skilled knifemaker. He began his apprenticeship in 1952, when he was 15 years old. Until recently, Jyunichi worked at the side of his brother. At 71 years old (in 2008), this skilled craftsman sadly does not have any apprentices; as he explains, though he would like to teach his skills, knifemaking is a very difficult process and takes many years to learn.
Takagi's traditional knives are highly sought after by professional chefs and show tremendous skill. This knife is in the honyaki style. His honyaki (or "true-forged") knives are forged from one piece of carbon steel. They take more skill to forge and shape than Honkasumi knives and are also more difficult to sharpen. Of all the Japanese knives, honyaki knives have the greatest kirenaga (staying sharp the longest) but they are also more fragile than other knives and can chip, crack, or break if used improperly.
The yanagiba is a traditional Japanese knife used to cut boneless fish fillets. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats.
The right-handed 'D' shape handle fits comfortably and securely in the hand and is best used by a right-handed user. It is formed from ho wood, the traditional wood for Japanese handles. This wood, which is a relative of magnolia, holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule adds nice contrast. Each knife is accompanied by a kiri wood presentation box.
Availability: In stock. Usually ships in 1-2 business days

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