Over 80 years of experience in knife making and knowledge of ancient forging techniques have enabled Sukenari to create fine masterpieces with special steels “Super X”
Super X is a new generation of special Powdered Powdered Steel HRC64 to 65.
The Super X cutting edge is forge-welded with soft stainless steel for improved toughness and ease of maintenance.
Finely mirror polished, Super X Yanagiba knife (HRC66) is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
Sukenari Super X Yanagiba knife is fitted with a comfortable octagonal Ebony wood handle that has a water buffalo horn ferrule / collar. And it comes with magnolia wood Saya (Sheath) is also supplied 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: Sukenari Super X Yanagiba
Blade Material: Super X Powdered High Speed Steel
Rockwell Hardness (HRc): 66
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
|Yanagiba 240mm (9.4")|
|Yanagiba 270mm (10.6")|
|Yanagiba 300mm (11.8")|
|Yanagiba 330mm (12.9")|
Sorry. This knife is not available for left handed version.
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 Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
The handle and spine were finished nicely, and the blade gets very sharp however, for the price I the blade should have come in better condition, there were still deep grooves on the bevel edge which I have not been able to remove yet, I think ill need to order a 400 grit stone to get the job done. Aside from the finish though everything is really good.
If you want the best angle to slice a delicate product, you got a serious knife! Very rare steel.
I used to use a HAP 40 yanagi from echefknives.com(yoshihiro) and I wanted a second yanagi that was similar to it, but not exactly the same. This secret steel is wonderful. Performs even better than my hap 40. It's too bad these are extremely limited in supply. I would get another one if I could.