Yanagiba (Honyaki) with Redwood and Buffalo Horn - 13 in. - Aogami 2

Product Description for Yanagiba (Honyaki) with Redwood and Buffalo Horn - 13 in. - Aogami 2

Maker: Bill Burke, M.S. (click to see more by this maker)
Price: $2,600.00
Item num: 112214
** This is handmade and one-of-a-kind **
Blade length: 13.20 in.
Cutting edge length: 13.00 in.
Total length: 18.60 in.
Blade height (at heel): 1.48 in.
Blade thickness (near bolster): 0.16 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.03 in.
Item weight: 8.00 oz.
Blade: Hand forged Aogami 2 with a hand rubbed satin finish
Bolster: Black buffalo horn
Handle: Stabilized redwood
Description: Mastersmith Bill Burke's chef's knives are among the highest performing cutlery found anywhere. His heat treatment technique, combined with his choice of steel, results in edge holding that is far beyond other knives. This is a knife that you won't want to put down.
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.
The blade is forged to shape from Aogami 2 carbon steel, which is well known for its exceptional edge holding ability. This knife features a honyaki clay zone heat treatment, 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. 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 slightly more fragile than other knives and can chip, crack, or break if used improperly. Bill's touchmark and M.S. mark are handl engraved on the right side of the blade.
The ambidextrous Japanese-inspired handle is a style called a half-octagonal. The faceted top is matched with a rounded base for comfort. It combines a central section of stabilized redwood with black buffalo horn front and rear bolsters. Aluminum spacers set in between add a dramatic contrast while keeping this long knife light and nimble. Like other knives, this knife should not be put in the dishwasher.
Excellent work throughout!


Availability: In stock. Usually ships in 1-2 business days