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Fu-Rin-Ka-Zan Special Order Made, Suminagashi Blue Steel No.2 Yanagiba (240mm to 330mm, 4 sizes)

Fu-Rin-Ka-Zan

Availability: Special Order:Please expect an average of 4 to 8 weeks



We work directly with the highly skilled team of craftsmen to make our Fu-Rin-Ka-Zan Special Order Made Yanagiba Series. This enables us to offer you a wide choice of customizable options at the best possible price and you can create your very own dream Yanagiba!

A highly talented team of craftsmen in Sakai City, Osaka, which is famous for long history of knife production. 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 hand-forged Damascus blade, which is produced by forge-welding the many layers of Hitachi Blue Steel No.2 together with several more layers of soft iron.

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. Masterpiece of Authentic Yanagiba knife, which is hand-forged and hand-sharpened by talented experienced craftsman.

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.

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. 

For safekeeping, each knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.

1. Water Buffalo Horn Ferrule / Collar: 
You can choose the color of your Water Buffalo Horn ferrule from three choices below.

  • Marble
  • Black
  • White

2. Style of Handle:
You can choose your favorite style of handle from four choices below.

  • D-shaped Magnolia Wood handle
  • Octagonal Magnolia Wood handle
  • Octagonal Ebony Wood handle
  • Octagonal Quince Wood handle

    3. Special Order Options:
    If you have any specific requests or preferences for your dream Yanagiba, we can usually accommodate them, and are happy to do so. We understand that many experienced users will have their own preferences, and occasionally receive special requests for the following custom features: 

    • Slightly thinner (Or thicker) blade than the standard models
    • Slightly narrower (Or wider) blade width than the standard models

     

    This 100% custom order service allows you to create your own unique, ‘one-of-a-kind’, Dream Yanagiba. 

    * Please Email us about your request for your Dream Yanagiba knife at info@kencrest.us

    Notice for the Delivery of Special Order Made Yanagiba
    Please expect an average of 4 to 8 weeks for the production and delivery of your special order Yanagiba knife.

    Knife Model: JCK Original Fu-Rin-Ka-Zan Special Order Made Yanagiba

    Blade Material: Suminagashi Blue Steel No.2

    Rockwell Hardness (HRc):

    Blade Grind and Edge Shape: Single Bevel Edge

    Handle Material: Your choice of the Japanese Traditional Handle

    Saya Included: Yes. 

     

    Yanagiba 240mm (9.4")
    Cutting edge length: 230mm
    Blade Thickness: 3.5mm
    Blade Width: 30mm
    Total Weight: 140g

    Yanagiba 270mm (10.6")
    Cutting edge length: 260mm
    Blade Thickness: 3.9mm
    Blade Width: 32mm
    Total Weight: 180g

    Yanagiba 300mm (11.8")
    Cutting edge length: 290mm
    Blade Thickness: 4.2mm
    Blade Width: 34mm
    Total Weight: 210g
    Yanagiba 330mm (12.9")
    Cutting edge length: 320mm
    Blade Thickness: 4.5mm
    Blade Width: 37mm
    Total Weight: 260g


     

     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.

    Important

    This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

    • Please do not put the knife in the dishwasher machine for cleaning.
    • Please do not leave the knife in water or wet condition for long time.
    • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
    • This is an extremely sharp knife. Please use special cares in using and storing it.
    • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
    • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
    • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.

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