Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
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.
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.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Yanagiba
Blade Material: Gingami No.3
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 240mm (9.4")
Yanagiba 270mm (10.6")
| Yanagiba 300mm (11.8")|
Cutting edge length: 295mm
Total Length: 455mm
Blade Thickness: 4mm
Blade Width: 36mm
Handle Length: 145mm
Total Weight: 220g
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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
같은 가격대 다른 은삼강 보다 마감이나 제품은 정말 좋은거 같습니다! 추천 합니다! 한자루 더 구매 하고 싶네요! All prices are reasonable good price! The finish and product seem to be really good compared to other silver samgangs in the same price range! I recommend it! I want to buy one more bag!
I am a home chef and wanted to step up my game when preparing sushi and sashimi. One of the missing ingredients was this knife. The yanagiba is really a game changer and this knife works out perfectly for me. Cuts through fish effortlessly, easy to maintain and clean. Knife came quickly, well packaged with the saya. Some general instructions completed the package. Great service and high quality tool!
Steel is good easy to maintain fast shipping with no tax I would definitely oder again.
I Am only 16 and I'm on my way to becoming a shushi chef (hopefully) and so far I don't think any of the other knives I was looking at buying for my first would have compared. It is able to hold an edge through restaurant service (in a restaurant that is quite hectic) for several weeks. I am very impressed with how it feels in the hand I normally prefer a D shaped handle, however with the extra attention put into the machi it is the most comfortable yanagiba I've held. (Used to borrow before I got this one). Not as sharp as it could be out of the box but that was expected, but it on a stone and it's one **** of a knife.
Bought 270mm yanagiba It’s just beautiful and perfect weight! Would definitely recommend this to other chefs!