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.
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: 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.
Yanagiba 240mm (9.4")
Cutting edge length: 232mm
Blade Thickness: 3.5mm
Blade Width: 30mm
Total Weight: 135g
Yanagiba 270mm (10.6")
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). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
To start off I want to thank JCK for excellent shipping service and great product. Knife came in excellent condition, finished edge was put by me but edge that came from factory was great; it just needed some uraoshi touch up. Been using it for sushi and sashimi prep and it's great. Really hard steel and edge retention is awesome, the price its good for the quality of knife you are getting. Hard to beat when comparing against other name brands out there. If thinking to buy one don't hesitate, it's a gorgeous, nimble, light and thin blade. Will recomend it and buy from company again. Trust worthy and can tell they care and stand behind their product. Thanks a lot Mr. Koki Iwahara. Mr. Santiago
This is a beautiful kitchen device. well crafted. my first Japanese knife and won't be my last. great value. thank you.
I am using everydays this knife very sharpen knife If i need one more knife i will buy from japanese chef knife again
was, is and it will be amaising experience