Yanagiba knife, Aogami 2 steel, damascus finish - Nigara
This product is currently sold out.
Nigara Hamono has a excellent reputation for creating one of a kind knives. We are very excited to be stocking these knives. In the words of me ‘they are well nice.’
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.
STEEL: Aogami (blue paper) 2 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. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel - thus giving the knife a beautiful and striking appearance.
HANDLE: Octagonal Ebony handle with a silver spacer and a Buffalo horn ferrule.
LENGTH: 270mm in length.
MAKER: Nigara Hamon - Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: “Blimey these are all rather nice.”
These knives are hand-forged so there may be slight variations in measurements and finishes.