Migaki Shirogami Yanagiba-Kiritsuke, 240mm (9-1/2 in)

Product Description for Migaki Shirogami Yanagiba-Kiritsuke, 240mm (9-1/2 in)

Maker: Keijiro Doi (click to see more by this maker)
Item num: 99523
Blade length: 9.60 in.
Cutting edge length: 9.10 in.
Total length: 15.25 in.
Blade height (at heel): 1.44 in.
Blade thickness (near bolster): 0.18 in.
Blade thickness (at midpoint): 0.14 in.
Blade thickness (near tip): 0.07 in.
Item weight: 7.20 oz.
Shipment weight: 13.2 oz.
Blade: Single bevel white steel #2 (shirogami) carbon steel forge-welded to mild steel for an extremely hard (62-63 Rc) cutting edge that will be easy to maintain
Bolster: Black buffalo horn
Handle: Shinogi ho wood
Sheath: Ho wood saya with ebony pin
Description: Keijiro Doi was one of the most legendary Japanese blacksmiths of all times. He was born in 1927 and apprenticed at 19 years old to his father. In 1987, the Japanese Ministry of International Trade and Industry gave Mr. Doi their highest honor. His blades are among the sharpest that money can buy. He retired a few years ago and this exceptional kiritsuke has been cherished in a private collection. It has been stored in its box and has never been used to cut. By all appearances, Keijiro Doi could have made it yesterday. Doi made his famous kitchen knives for chefs and collectors worldwide. The creations of this blacksmith have become scarce. His most popular knives, including this deba, are no longer for sale. This knife was originally sold by Sakai Takayuki and is in absolute new condition.
Kiritsuke are one of the few multipurpose traditional Japanese blades and can be used as a yanagi for slicing fish or an usuba for slicing vegetables. This sword-shaped knife features a straighter edge than a yanagi (for easy vegetable slicing) and a longer blade than an usuba (for slicing fish with ease). The user must be highly skilled with traditional Japanese knives and this knife is traditionally used by the executive chef.
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, these knives can be honed to a sharper edge than can double bevel knives. Like other sushi knives, this deba is created specifically for right-handed use.
This professional level blade was forged using the hon kasumi technique -- a forging process which creates the misty appearance at the lamination line between the two kinds of metal. It was hand forged by Master Doi from a combination of hard Shirogami Hagane 'white steel' forge-welded to a piece of Jigane mild steel. The most exacting standards as well as considerable time are required for this type of forge work. After forging, the blade was individually tempered to Rockwell 62-63 (very hard!) leaving a razor edge that is very easy to keep sharp.
The shinogi "Wa" style handle is carved from ho wood with a buffalo horn ferrule. This natural, right-handed handle is easy to grip and lasts a lifetime. Like other kitchen knives, this knife should not be put in a dishwasher or soaked in water.
This knife is accompanied by a ho wood saya with ebony pin. Not only does the saya protect the edge during transportation, but ho wood gives off an inert gas that helps stop a knife from oxidizing.
This is a Yanagiba-Kiritsuke with tremendous soul.

Availability: Not currently available