Suminagashi Yanagiba - 270mm (10-2/3 in)
Product Description for Suminagashi Yanagiba - 270mm (10-2/3 in)
Maker: Tatsuo Ikeda (click to see more by this maker)
Item num: 86490
Blade length: 10.60 in.
Total length: 16.40 in.
Blade height (at heel): 1.32 in.
Blade thickness (near bolster): 0.15 in.
Item weight: 7.20 oz.
Shipment weight: 7.3 oz.
Blade: Kasumi-yaki blade formed from a suminagashi jigane and aogami #2 hagane (Hrc 63-64)
Bolster: Buffalo horn ferrule
Handle: Macassar ebony octagonal handle
Sheath: Ho wood saya with ebony pin
Description: 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.
This sushi knife is hand forged by renowned Sakai bladesmith Tatsuo Ikeda. Ikeda, now 70 years old, is a bladesmith who creates Japanese knives using a traditional technique called Sakai Uchihamono (cutlery). He is the third generation of Ikeda Cutlers and takes an active role as a swordsmith with the signature name of Masayuki. In 1993, Tatsuo received the Science and Technology Director Award for the development of Montanren, a forging technique for applying the beauty and strength of Japanese swords to Japanese kitchen knives. His knives are among the sharpest and have the longest lasting edges that I have ever felt. His knives have a balance and spirit that I have rarely found elsewhere.
The blade features a jigane, which is made by folding together layers of different types of carbon steels. This unique process creates a Jigane with exceedingly thin, alternating layers, called suminagashi or damascus. This is then hand forged to a layer of high carbon steel (aogami #2) and tempered to Rockwell c63 - 64. This process imparts a visual tension to the blade and a brilliant, long lasting cutting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish. The maker's mark is hand chiseled on the blade and a ho wood and buffalo horn handle is installed.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The knife is accompanied by a ho wood saya with ebony pin so as to protect the knife during storage and transport.
- Carbon steel damascus "kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Designed for right-handed use
Availability: Not currently available