Knife name: Yanagiba Honyaki
Material: Blue steel #2/Aogami No.2
Finish: Mirror
Handle: Buffalo Ebony Handle Octagonal
Blade type: Single-edged
Blade length: 270mm
Origin: Sakai City in Osaka Prefecture
Craftsman:
Blacksmith: Kohei Ebuchi(江渕 浩平)
Sharpener (traditional craftsman): Tomoyuki Ajioka(味岡 知行)
Inscription / Pattern: Akimasa Oe(大江 章雅)
The Honyaki knives can only be made by a few skilled craftsmen in Japan in same method as traditional Japanese sword. It is an art of craftsmanship with Japanese traditional techniques, and features outstanding sharpness and durability. The production is very small, due to the difficulty and time-consuming process.
The mirror finished Blue Paper (Aogami) Steel Knife is made from famous Yasugi steel, known as prime high carbon steel, specifically developed for tools and knives.
Its blade is made through Honyaki process, so the edge gets very hard and retains its sharpness for a long time.
The honyaki knives cannot be mass-produced. They are primarily for professional chefs and for the most important person because of the highest quality traditional-style Japanese knives.
Traditional Japanese knife with a long and thin blade, which was originally used for cutting thin slices of raw fish - yes, sushi! Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade. Typical Sashimi Bocho knives are between 240-360mm long and, according to some chefs, can be used for different kitchen tasks which require precision. Some of the distinguishing features of Sashimi Bocho knives are a Japanese handle and a chisel ground blade with an extremely small angle. Most famous Sashimi Bocho named Yanagiba. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf.
About the handle, the beautiful Buffalo Tsuba (bolster) equipped to the Ebony Wood handle represent high-quality and excellent durability, that means made for professional originally. The handle shape of Japanese-Style Octagonal figure fits better comfortably to your hand.
(＊Please be noted that the buffalo tsuba (bolster) is a natural product that may possibly be different from the image in color.)
Aogami No.2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to Shirogami No.2. This results in increased toughness and the production of hard carbide molecules which improve edge retention. Many knife users have noted that while Aogami No.2 is very similar to Shirogami No.2 in terms of edge sharpness, it has slightly superior edge retention.
C 1.05- 1.15 % | Cr 0.2-0.5 % | W 1.0-1.5 %
-NOTICE-
■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.
