Yanagiba knife, Aogami 1 carbon steel, traditional kasumi finish - Kagekiyo
This variant is currently sold out
A really beautiful example of the classic yanagiba shape.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on Whetstones only.
STEEL: Aogami (blue paper) 1 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The difference between blue 1 and 2 is the amount of carbon present with 1 being the highest.
FINISH: Traditional kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.
HANDLE: Octagonal handles with urushi lacquer. Japanese lacquerware, referred to either as urushi or simply as “Japan”, is created by applying a substance made from the sap of the urushi tree. It provides an attractive finish but is also durable and water resistant and seals and protects the handles. The handle narrows slightly towards the blade to improve grip. This handle has a black shiny face on the right side of the knife with brown lacquer found on the other sides.
LENGTH: 270mm or 300mm in length.
MAKER: Baba Hamono - Sakai City, Japan
BEST FOR: To feel top notch craftsmanship in a beautiful knife.
SAUNDERS SAYS: "The grind and fit and finish of these knives is the best I have ever seen. All of the craftsmen involved in creating this knife have dentou-kougeishi, the top award for traditional craftsman. These men know their onions and have created a knife that is truly special."