Epicurean Edge The Knife that Makes the Meal Price Matching
ALL PRODUCTS
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

 CHEF'S KNIVES
Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel
      Santoku

 OTHER PRODUCTS
Graters & Peelers
Sharpening/Waterstones
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Blackwoods Yanagi

Blackwoods Yanagi
click for smaller images

click on thumbnail to see a larger photo
Rating: No reviews
add review | list reviews
Availability: In stock. Usually ships in 1-2 business days
Price:$1,525.00

product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Blade Style - Hon Kasumi Style
Carbon Steel - 52100
Japanese/Asian Knives
Sashimi Hocho
Sheep Horn
Single Bevel
Wood - African Blackwood
Yanagiba
Antler & Bone
Woods

Product Description for Blackwoods Yanagi

Maker: Bill Burke, M.S. (click to see more by this maker)
Price: $1,525.00
Item num: 87793
*** This is handmade and one-of-a-kind ***
Blade length: 9.50 in.
Total length: 15.13 in.
Blade width: 1.11 in.
Blade thickness: 0.14 in.
Item weight: 6.24 oz.
Blade: Kasumi construction - 52100 carbon steel cutting edge with antique wrought iron
Handle: African blackwood with a sheephorn spacer
Sheath: Ho wood saya made by Daniel O'Malley
Description: Bill Burke, who was honored as a Mastersmith June 2006, is known for creating some of the best chefs knives and hunters that can be found anywhere. His attention to geometry and balance on his chef's knives, not to mention the exceptional edge holding clearly sets him apart. This yanagi has been in a private collection and has never been used to cut. It was made in the spring of 2010 and was the first single bevel knife that Mastersmith Bill Burke made.
Yanagiba are used for slicing the raw fish (Sashimi) traditionally served by the Japanese and is also suitable for fine slicing of other meats. The knife is accompanied by a saya made specifically to the blade for a perfect fit. This ho wood sheath protects the blade for chefs on the go or while in the drawer.
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 hollowed for food release. Consequently, this right-handed knife can be honed to a sharper edge than can double bevel knives.
The blade was forged using the Kasumi technique -- a forging process which creates the misty appearance at the lamination line between two kinds of metal. It was hand forged from a combination of hard 52100 carbon steel (Hagane) forge-welded to a piece of soft, supportive wrought iron (Jigane). The wrought iron was recovered from an 1800's era anchor chain. The natural grain of the wrought iron is quite enticing! The most exacting standards as well as considerable time are required for this type of forge work. After forging and heat treatment, the blade is tempered for a razor sharp, long lasting edge.
The traditional octagonal handle is formed from African blackwood and has a front, blonde sheep horn ferrule. This spacer is created by taking two sheep horn end-cuts and aligning them outward, producing a very pleasing effect.
Exceptional work throughout!
Availability: In stock. Usually ships in 1-2 business days

 
Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Copyright 2011-2015 BladeGallery Inc. All rights reserved.