Damascus Slicing Knife - Yanagiba, 270mm (10-2/3 in) with Saya

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Price:$815.70

Product Description for Damascus Slicing Knife - Yanagiba, 270mm (10-2/3 in) with Saya

Maker: Yoshikazu Ikeda (click to see more by this maker)
Price: $815.70
Item num: 91682
Blade length: 11.00 in.
Cutting edge length: 10.30 in.
Total length: 16.60 in.
Blade height (at heel): 1.32 in.
Blade thickness (near bolster): 0.18 in.
Item weight: 7.84 oz.
Shipment weight: 12.32 oz.
Blade: Hand forged damascus san mai with an aogami 1 (blue #1) carbon steel core
Bolster: Buffalo horn
Handle: Macassar ebony
Sheath: Ho wood saya with ebony pin
Description: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
The yanagi is a traditional Japanese knife used to cut boneless fish fillets for preparation of sushi and sashimi. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats. This knife is designed for right-handed use.
This knife is completely hand forged by a true master. The hard Aogami #1 cutting edge is forge welded to the many-layered damascus (suminagashi), resulting in a keen, long lasting edge with exceptional durability. Blue steel has a very keen edge with tremendously long edge holding. A distal taper ensures a perfect balance.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives. This knife is best used by a right-handed user.
The octagonal handle is formed from Macassar ebony wood. Macassar ebony holds up extremely well in the harsh environment of the kitchen. A buffalo horn ferrule completes the handle. Like other kitchen knives, this knife should not be put in a dishwasher. We recommend using camellia oil to avoid rust.
This knife is accompanied by a handmade ho wood saya (blade guard) with ebony pin. This protects the knife's edge while in transport and storage.


Availability: In stock. Usually ships in 1-2 business days