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

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Suminagashi Yanagiba, 210mm (8 1/4 in)
Write Review  Product Details

Functional beauty   
Victor  MA, USA  12/14/2009

My first carbon steel single-bevel Japanese knife. Handsome water resistant ebony handle; fine fit and finish; sharpens more easily (#1000/4000) to a wicked edge than my old no-name/near-zero maintenance carbon China cleaver a pleasant surprise; definitely easier than VG10. My concern was the care of such an expensive knife... slicing pork loin started the patina, subtle blue at the edge and pale yellow further up. So far mineral oil and a dry northeast climate are going well for it. Used at home, this looks to be a fine heirloom.

 
[1]
 
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.