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:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
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: Gingami No.3
Rockwell Hardness (HRc): 62
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")
Yanagiba 270mm (10.6")
Yanagiba 300mm (11.8")
Cutting edge length: 295mm
Total Length: 455mm
Blade Thickness: 4mm
Blade Width: 36mm
Handle Length: 145mm
Total Weight: 220g
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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
Very surprise, this my first single bevel edged so i can't compare. Nonely it's very sharp and finition is outstanding at this price. Gingami is so easy to maintain, no rust so no problem with retention. JCK is realy my favorite knife shop.
Hello, I am a Sushi Chef. Before purchasing this knife I use to have blue steel no.2 yanagiba. Later I decided to use stainless steel. So, that's why i bought Fu-Rin-Ka-Zan Hon Kasumi Series Gingami No.3 Yanagiba. I had a great experience with this knife about one and half year. I use it everyday. It's easy to sharp and maintain. The beauty of this knife just killing me ;) everyday. Still looks like new even after one and half year of using. Mostly with this knife I did slicing fish for nigiri, cutting sushi rolls. Sometimes cutting cucumber, daikon and all other vegetables. Everyday I am pealing skins of small and medium size fish like dorade, small alaska, hamachi with this knife. As a professional sushi chef I use this knife to doing everyday task. I have also usuba and deba but I use yanagiba the most for everyday normal task. Gingami No.3 is a awesome steel. It's cutting performance and edge retention almost similar to high carbon steels. I can say Gingami No.3 is a big relief for busy chefs from stain. I have made a unboxing YouTube video about this knife. If anyone wish to watch just go to the link below. https://youtu.be/hFTTxpKegKQ