Availability: Normally ships the same day
Our JCK Original Fu-Rin-Ka-Zan brand of Japanese traditional-style knives are 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.2 Suminagashi Yanagiba comes with Octagon Shaped Ebony Wooden Handle and Hand Crafted Magnolia Wooden Saya.
A cutting edge of high carbon Hitachi Blue Steel No.2 that is welded forged with soft iron for increased toughness and ease of re-sharpening. Blue Steel No.2 is a reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the cutting performance, edge retention and ease of re-sharpening.
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 Limited, Blue Steel No.2 Suminagashi Yanagiba
Blade Material: Blue Steel No.2 Suminagashi
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Yanagiba 270mm (10.6")
Cutting edge length: 260mm
Blade Thickness: 4mm
Blade Width: 33mm
Total Weight: 202g
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.