$442.00
Availability: Normally ships the same day
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.
Recently I ordered a Ynagiba knife from Fu-Ron-Kz-Zan Hon Kasumi series. Delighted to say the knife arrived swiftly, and has been on a daily use ever since, providing me with clean cut sashimi, and in general beautiful results, clean long cuts and zero resistance to this beautiful knife. Also additional Saua’s and pairing knife are great. Massive recommendation from my side
This is the best cost/benefit knife I own! It’s not crazy hard so it doesn’t hold the sharpness that long but work with a strop is good enough to bring back the sharpness you left from a stone! A few passes and boom! Sharp like you just finished sharpening on a whetstone! And the biggest plus is that it doesn’t rust even after cutting a lemon! For everyday use, like restaurants, this where to go!
Purchased this knife for sashimi, this blade worked flawlessly in slicing blue fin tuna that I had purchased. Precision cuts along the entire length of fish. Would highly recommend this knife.
Aside from the usual and very excellent service from JCK, and exceptionally fast delivery, this is my first real high value Japanese knife. I was torn for a long time if I should get a blue or white steel knife but after a lot of research I selected ginsan since it has 99% of the cutting and edge retention quality but none of the corrosion risks. For a home chef I knew that I couldn’t control everything and it would likely be used and not clean immediately this was the perfect balance, without spending a lot extra to step up to a powdered steel. On to the knife itself. It’s beautifully made, I couldn’t find any fault in its fit or finish and geometry was very good. Some grinding pattern is visible but it does effect me.
What I use all day everyday. Excellent fit and finish for the price point, edge retention is on point. Very lightweight as well, a massive plus for me. Would happily recommend to anyone who asks.
