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Aogami Yanagiba - 240mm (9 1/2 in)

Aogami Yanagiba - 240mm (9 1/2 in)
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Product Description for Aogami Yanagiba - 240mm (9 1/2 in)

Maker: Keijiro Doi (click to see more by this maker)
Item num: 86548
Blade length: 9.50 in.
Total length: 15.00 in.
Blade height (at heel): 1.22 in.
Blade thickness (near bolster): 0.17 in.
Item weight: 5.75 oz.
Blade: Kasumi-yaki blade formed from a mild steel jigane and aogami #2 hagane (Hrc 63-64)
Bolster: Buffalo horn ferrule
Handle: Octagonal ho wood handle
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 bladesmith Keijiro Doi. Doi who was born in 1927 and apprenticed at 19 years old to his father. Today, at 83 years hold, he is considered one of the greatest living bladesmiths. In 1987, the Japanese Ministry of International Trade and Industry gave Mr. Doi their highest honor. His blades are among the sharpest that money can buy.
A soft, mild steel jigane was hand forged to a layer of high carbon steel (aogami #2) and tempered to Rockwell c63-64. Because blue steel is a carbon steel, this knife must be dried after use to prevent rust or tarnish.
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.

  • Carbon steel "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

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Epicurean Edge, Cutlery, Kirkland, WA
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