Our JCK Original Fu-Rin-Ka-Zan brand of Japanese traditional-style knives are hand forged and hand sharpened by top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka.
They take exceptional care to ensure that every single detail of their knives is correct, from the initial forging to the final sharpening, the fit and finish of these knives is outstanding.
This is the special order made Fu-Rin-Ka-Zan Limited Model, VG-10 Yanagiba and available with limited quantity.
VG-10 blade has strong corrosion-resistance and can provide very good edge sharpness and edge retention.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
Knife Model: JCK Original Fu-Rin-Ka-Zan Limited Yanagiba Perfectly Mirror Polished
Blade Material: Solid VG-10
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Yanagiba 270mm (10.6")|
Cutting edge length: 265mm
Blade Thickness: 4mm
Blade Width: 33mm
Total Weight: 162g
| Yanagiba 300mm (11.8")|
Cutting edge length: 295mm
Blade Thickness: 4mm
Blade Width: 35mm
Total Weight: 212g
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 60 to 90 days for delivery. Please contact us first for the availability at email.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
I love this. That’s what I find
My girlfriend and I love sashimi, as well as the beautifully crafted knives found on JCK, so this was a logical choice for our next knife. This knife represents my third purchase and will not be my last. While I am a huge fan of San Mai blades, the option to go with a solid VG-10 blade was too good to pass up. VG-10 is an excellent steel that I have had a lot of experience with through my pocket knives. Its extremely corrosion resistant, very easily sharpened, and all while still being able to attain a very respectable Rockwell hardness. I cannot say enough good things about it and its clear that the master craftsmen JCK collaborates with get the best out of every steel they work. When we prepare sashimi now, we have the perfect blade for the occasion and it is truly a work of art. The customer service at JCK is top notch and the products offered are unrivaled in quality and craftsmanship. I will certainly continue to be a loyal customer for many years to come!