Availability: Normally ships the same day
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:
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
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.
The Kirisuke Yanagiba has a very similar blade profile to the ‘regular’ Yanagiba, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke Yanagiba functions in the same way as the ‘plain' Yanagiba or the Takohiki.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Kiritsuke Yanagiba
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Kiritsuke Yanagiba 240mm (9.4")|
Cutting edge length: 235mm
Blade Thickness: 3.6mm
Blade Width: 32mm
Total Weight: 143g
Kiritsuke Yanagiba 270mm (10.6")
Kiritsuke Yanagiba 300mm (11.8")
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 and production is very very limited.)
It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time 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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
The level of detail in this is extraordinary. The seem between the plastic cap on handle to the wooden rest is undetectable. The "wave pattern" on the blade adds elegance and the dimple above the kiritsuke tip is unique and found on the saya as well. Even the wooden peg fo the saya has a nice marbled effect. Best "house brand" of a knife I have ever seen.
Knife is outstanding :) I'm using it only for making sushi & sashimi :) works like a charm :)
Love it, great knife very beautifully crafted
This is knife is awsome! Love it. Shipping was fast!
I was always told the right tool for the right job, and there is no more perfect tool for the job.