Suminagashi Yanagiba, 210mm (8 1/4 in)
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|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.