Maker: Yoshikane (click to see more by this maker)
Item num: 87561
Blade length: 10.63 in.
Total length: 16.80 in.
Blade width: 1.36 in.
Blade thickness: 0.15 in.
Item weight: 6.56 oz.
Shipment weight: 14.64 oz.
Blade: V2C carbon steel forge welded to suminagashi (damascus), Hrc 63
Bolster: Double buffalo horn ferrules
Handle: Ho wood
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.
Yoshikane's Suminagashi Traditional Hocho are each handmade and feature a Jigane which is made by repeatedly folding together two layers of different types of steels, creating a unique "wood pattern" on the side of the knife called suminagashi or damascus. This is then forge-welded to a layer of high carbon V2C steel. V2C comes from Takefu, is easy to sharpen, and holds an excellent edge. The blade is tempered to Rockwell c63. This process imparts a visual tension to the blade and a brilliant sharpness to the cutting edge. Because V2C is a carbon steel, these knives 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.
The half octagonal handle is formed from ho wood, a close relative of magnolia. The handle has front and rear ferrules formed from buffalo horn. Each blade comes razor sharp. Designed for left-handed use.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Designed for left-handed use
Availability: Backordered - usually ships in 1-2 months