Sukenari’s highly skilled and experienced forge-smiths use the same time-consuming manual production processes and traditional forging techniques to create this professional-quality VG-10 knife.
Sukenari selected VG-10 stainless steel as the core blade steel because, in addition to being very corrosion-resistant, this high performance cutlery steel offers edge sharpness and edge retention comparable to high carbon steel knives.
This beautiful VG-10 Nickel Damascus knife is forged and hand crafted (HRC 62).
Special mirror-polishing and finishing processes create a high contrast Damascus layered pattern, with shiny layers of stainless steel and white-colored layers of nickel steel.
This high-grade Japanese traditional-style knife is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
This knife comes with octagonal magnolia wood handle with a water buffalo horn ferrule, and also includes a matching magnolia wooden Saya (Sheath) 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: Sukenari VG-10 Nickel Damascus Yanagiba
Blade Material: VG-10 Nickel Damascus
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")
Cutting edge length: 238mm
Total Length: 380mm
Blade Thickness: 3.8mm
Blade Width: 30mm
Handle Length: 133mm
Total Weight: 148g
|Yanagiba 270mm (10.6")
Cutting edge length: 265mm
Total Length: 418mm
Blade Thickness: 4.1mm
Blade Width: 31mm
Handle Length: 141mm
Total Weight: 180g
|Yanagiba 300mm (11.8")|
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 knives 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.
Its been my go to for the last year, very durable, good edge retention, very little stain, and great weight in the hand. Stays laser sharp