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 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.
My first yanagiba. I made initial sharpening and bevel was quite nice with very few low spots. Microbevel made by original sharpener could be smaller.
Although my experience using this knife may be limited, it's very smooth when cutting and looks fantastic.
With Koki’s help, I bought the 270mm Fu Rin Ka Zan yanagi with #2 blue steel. This knife is well-crafted, has an understated kasumi finish, and slices effortlessly. The octagonal magnolia handle fits my small gaijin hand very well and there is virtually no seam between the handle and black buffalo horn ferrule. As a bonus, the knife arrived in only four days from Japan to Bozeman, Montana, USA using standard shipping. You can be assured with Koki’s guidance whether you are a pro, serious home chef, or beginner. When budget allows, I’ll be back for the matching deba!
Another beautiful knife from JCK, screaming sharp, well balance, just one pass and cut though fish like butter. I always amazing by the quality of the Japanese knives, specially from JCK. Just one small detail on the shipping, this time it was thought FedEx and it’s not the same like when is by DHL than I always had a great experience, I can’t say the same about FedEx, but I understand it may be a reason. Overall JCK it’s the best place to buy my Japanese knives. Thank you