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Yanagiba (Honyaki) with Ironwood and Mokume Gane - 270mm (10 2/3 in.)

Yanagiba (Honyaki) with Ironwood and Mokume Gane - 270mm (10 2/3 in.)
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product description

Related Products:
Burke, Bill, M.S.
Carbon Steel
Work by Mastersmiths
Blade Style - Hon Yaki Style
Carbon Steel - W2
Distal Taper
Heat Treat - Clay Hardened
Heat Treat - Differential
Japanese/Asian Knives
Mokume Gane
Single Bevel
Wood - Ironwood

Product Description for Yanagiba (Honyaki) with Ironwood and Mokume Gane - 270mm (10 2/3 in.)

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91517
*** This is handmade and one-of-a-kind ***
Blade length: 10.60 in.
Total length: 17.00 in.
Blade width: 1.45 in.
Blade thickness: 0.12 in.
Item weight: 6.30 oz.
Blade: Water quenched W2 carbon steel
Bolster: Mokume gane forged from copper and nickel silver
Handle: Presentation grade Ironwood
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 traditional single bevel yanagi immediately grabbed my attention.
The yanagi is a traditional Japanese knife used to portion 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.
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. Consequently, this right-handed knife can be honed to a sharper edge than can double bevel knives.
This knife is in the honyaki style, meaning it is forged from one piece of carbon steel and differentially hardened. This is accomplished by coating the spine of the knife with clay prior to quenching in water, causing the spine to cool more slowly than the blade-edge. The resulting undulating heat treatment line is called a hamon and shows the transition between hard edge-steel and soft spine-steel. This technique takes far more skill to forge and shape than kasumi knives. Of all the Japanese knives, honyaki 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 blade was forged to shape from W2 carbon steel, which is well known for its exceptional edge holding ability. The handle combined presentation grade Arizona desert ironwood that displays a subtle chatoyancy when turned in the light - an effect similar to a tiger's eye gemstone. A mokume gane ferrule forged from copper and nickel draws the eye for a masterful finish and brings out warm tones in the ironwood.
Truly a work of art!
Availability: Not currently available

 
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