Slicing Knife - Yanagiba, 210mm (8-1/4 in)

Product Description for Slicing Knife - Yanagiba, 210mm (8-1/4 in)

Maker: Yoshikazu Ikeda (click to see more by this maker)
Item num: 94849
Blade length: 8.25 in.
Total length: 13.50 in.
Blade height (at heel): 1.15 in.
Blade thickness (near bolster): 0.15 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.04 in.
Item weight: 4.60 oz.
Shipment weight: 6.8 oz.
Blade: Hand forged san mai with a shirogami 2 (white #1) carbon steel core
Bolster: Buffalo horn
Handle: Octagonal ho wood
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.
Yoshikazu-san is very close to retirement. I was very pleased to recently get several presentation grade pieces that he made for an exposition in Tokyo. This is one such knife.
This knife was completely hand forged by Yoshikazu - a true master. A hard Shirogami cutting edge is laminated with mild steel, resulting in a keen, long lasting edge with strength and durability. White steel is a favorite of sushi chefs for tasks in which a very fine edge is essential. It is a steel that tests the skill of the bladesmith in both forging and heat treating. A distal taper ensures a perfect balance.
The octagonal handle is comfortable for both right and left handed users. It is formed from ho wood. Ho wood 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.


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