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

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)
Price: $2,250.00
Item num: 91517
** This is handmade and one-of-a-kind **
Blade length: 11.10 in.
Cutting edge length: 10.60 in.
Total length: 17.00 in.
Blade height (at heel): 1.45 in.
Blade thickness (near bolster): 0.12 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.03 in.
Item weight: 6.30 oz.
Blade: Hand forged, water quenched W2 carbon steel
Bolster: Mokume gane hand 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 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. It was kept in a private collection since it was made. It is in brand new condition and by all appearances, Bill could have made it yesterday!
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 was forged to shape from W2 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 handle combines presentation grade Arizona desert ironwood with a mokume gane ferrule hand forged from copper and nickel. The ferrule draws the eye for a masterful finish and brings out warm tones in the ironwood.
A ho wood saya is included to protect the knife during storage.
Truly a work of functional art!


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