When you own the best there is not much more you can say.
A most proper blade to pass along to upcoming generations.
Looking forward to my next acquisition from your talented bladesmiths!!!
I am really so happy with this purchase, this knife is an excellent one, cutting very thin either fish or meat.
Yanagiba Blue steel #2 Kurouchi Tsuchime Walnut Handle 240mm
Perfectly satisfied with our first Nikiri with high carbon steel and walnut handle, I purchased two more: another Nikiri with VG-10 (lovely, gift for someone probably unwilling to deal with the extra care required of the carbon steels) and this Yananigba, semi-matching to the first Nikiri with a walnut handle. With a true Japanese sharpening (though the Western double-edged are excellent), this knife will be dedicated to fish preparation. The blade is excellent, technically and aesthetically. Straightness and thickness are exactly what was expected, and the finish is superior to my first Nikiri (the one that inspired these future purchases, so very high quality). I am more experienced with double-sided blades and am still achieving competency with single-sided, but skinning a large snapper and portioning wreckfish certainly felt superior. The walnut handle in that first Nikiri felt a little insubstantial at first, but I have come to appreciate it more as delicate. Even with the longer Yananigba, the handle lends itself to quickness and serves its purpose. However, the meeting of the tang and the handle is flawed compared to my other two Musashi knives. It feels perfectly solid, but the epoxy and fit are imperfect. This explains 'only' a 4-star review. Were I to suspect weakness or sense any diminution of utility, I would have returned it-- let's not overstate the critique. However, given the excellence of the first Nikiri (which has proven a daily workhorse that has proven quite easy to stone back to extreme sharpness) and the even higher aesthetic quality of the VG-10 Nikiri, perhaps Musashi has created an aspiration to perfection that is achieved the majority of the time. To be clear: I will unequivocally order again, both for myself and for gifts for the discerning few.
We found a great knife in Musashi online site, we ordered one via international shipment. It took less than 24 hours for international (Japan to US) shipment notice and we took only 3 days for receiving the wonderful knife with a customized appreciation letter from service team. Thank you for making great experience.
More than 💯 score!!
With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.
The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.
The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.
The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.
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Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.
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