Yanagiba (9-1/2 in.) with African Blackwood and Buffalo Horn

Product Description for Yanagiba (9-1/2 in.) with African Blackwood and Buffalo Horn

Maker: Bill Burke, M.S. (click to see more by this maker)
Price: $2,150.00
Item num: 90312
** This is handmade and one-of-a-kind **
Blade length: 10.25 in.
Cutting edge length: 9.40 in.
Total length: 15.65 in.
Blade height (at heel): 1.30 in.
Blade thickness (near bolster): 0.17 in.
Item weight: 7.00 oz.
Blade: Hand forged, water quenched Aogami 2 carbon steel
Bolster: Blond buffalo horn
Handle: African blackwood
Sheath: Ho wood saya
Description: Bill Burke, who was honored as a Mastersmith June 2006, is known for creating some of the best chef’s 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. This knife was kept in a private collection since it was made in 2012. It is in new condition and by all appearances, Burke could have made it yesterday.
The yanagi is a traditional Japanese knife used to cut 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 was hand forged to shape from Aogami2 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. 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 slightly more fragile than other knives and can chip, crack, or break if used improperly.
The traditional octagonal handle is African blackwood and has a blond buffalo horn ferrule. The handle is extremely comfortable even after many hours of use. Like other knives, this knife should not be put in the dishwasher.
A ho wood saya with retention pin is included to keep the knife safe during storage and transportation.
Exceptional work throughout!


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