Very impressive and the unique Kurouchi (“Black-forged”) finish of the blade and its beautiful color gradation. The Kurouchi finished section of the blade (See Top-half) also has a unique Tsuchime (“Hammered pattern”) texture. It contrasts beautifully with the cloudy grey colored Kasumi (“True mist”) finished upper blade bevel and the shining silver of the polished cutting edge.
A cutting edge of high carbon Hitachi White Steel No.2 that is welded forged with soft iron for increased toughness and ease of re-sharpening. White Steel No.2 is a pure Japanese high carbon steel and popular carbon steel for high cutting performance and ease of re-sharpening.
We offer you a choice of two different types of handle:
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: Fu-Rin-Ka-Zan Kurouchi White steel No.2 Series Yanagiba
Blade Material: White Steel No.2
Rockwell Hardness (HRc): 61
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Red-Sandal Wood Handle with Black Pakka Wood Ferrules
Saya Included: No.
Yanagiba 240mm (9.4")
Yanagiba 270mm (10.6")
| Yanagiba 300mm (11.8")|
Cutting edge length: 295mm
Total Length: 450mm
Blade Thickness: 4.4mm
Blade Width: 35mm
Handle Length: 145mm
Total Weight: 250g
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I have purchased some Fu Rin aka Zan knifes and they are all very easy to take care and I have enjoyed it very nice! Very like it.
I purchased this accidentally, but I decided to keep it because it's literally the sharpest knife I have. Out of the box, sharpe. Heavy blade - will cut a tomato by simply placing the knife on the surface and drawing the knife without applying any downward pressure. The steel looks very good, no pitting or imperfections.
I find it great but it would be more better if thickness of knife is little less.
Knife came very well packaged in great shape. OOTB sharpness was ok, needed some work on the stones to really shine. It now slices sashimi purely on a pull stroke on its weight alone, making extremely clean and shiny cuts that rivals more expensive yanagibas. A great buy if you don't mind a bit of initial sharpening work!
Came shipped quickly to Canada in only 5 days. Razor sharp out of the box. Didn’t even need re touching the edge. Shaved arm hair. Beautiful looking with a very impressive designed blade. I’ve bought several Japanese knives from here and all have been great and great customer service. This brand was a new one for our family and it was a Christmas present for my daughter and she absolutely loves it. She eats a lot of fish so it will be great for her for that. We will be buying more from this forger and from this company. We never buy from anywhere else cause there isn’t any reason to.