This Custom Limited Edition Fu-Rin-Ka-Zan Blue Steel No.1 Suminagashi Yanagiba Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles. The Yanagiba blade is hand forged and hand sharpened by top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka.
They take exceptional care to ensure that every single detail of their knives is correct, from the initial forging to the final sharpening, the fit and finish of these knives is outstanding.
This is the special order made Fu-Rin-Ka-Zan Limited Model and available with limited quantity. Beautiful Masterpiece of Blue Steel No.1 Suminagashi Yanagiba knife with Custom Octagonal Stabilized and Dyed Maple Burl Wooden Handle.(Composite Stone ferrule, Mammoth Tooth collar and endcap with Nickel Silver and Black Liner spacers)
For safekeeping, this knife comes with a matching Magnolia Wooden Saya ("Sheath") and a black pakkawood Saya pin.
A cutting edge of high carbon Hitachi Blue Steel No.1 that is welded forged with soft iron for increased toughness and ease of re-sharpening. Blue Steel No.1 makes extra high cutting performance, edge retention and hardness.
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: Custom Limited Edition Fu-Rin-Ka-Zan Blue Steel No.1 Suminagashi Yanagiba 300mm
Blade Material: Blue Steel No.1 Suminagashi
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Custom Octagonal Stabilized and Dyed Maple Burl Wooden Handle.(Composite Stone ferrule, Mammoth Tooth collar and endcap with Nickel Silver and Black Liner spacers)
Saya Included: Yes.
Yanagiba 300mm (11.8")
Cutting edge length: 289mm
Total Length: 450mm
Blade Thickness: 4.4mm
Blade Width: 34mm
Handle Length: 146mm
Total Weight: 302g
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.