Kengata Yanagiba Knife Hien Shinuchi Water Honyaki with Saya 300mm (11.8")
Ideal for: Slicing
Useful on food types: Medium to large proteins
Hien Shinuchi Honyaki
Kengata Yanagiba with Saya
Blade Material: Shirogami (White Steel #2)
Blade Length: 300 mm (11.8")
Blade Style: Single Bevel
Handle: Ebony and Buffalo Horn
Weight: 308 g Blade Width: 38 mm Blade Thickness: 4 mm Handle Length: 145 mm Handle Thickness: 25 mm
Yanagiba which literally means Willow Leaf. While Eastern Japan, the Tokyo region, uses the name "Yanagiba" for this style of knife, to the west in the Osaka and Kyoto regions, these knives are known as the Shobu. The shape is a slim blade which looks like a Katana (sword), suitable for slicing tasks. The style of knife is well known as a great sashimi knife, with a single bevel edge good for cutting and filleting fish. Its pointed and easy to use, it is possible to cut beautiful sashimi just by pulling in a single motion without moving the kitchen knife back and forth.
This Hien blade has a stunning crescent effect which is unique to each blade. The blade material is Shirogami #2 (White Steel #2) and must be wiped down after each use. The handle is designed from ebony and buffalo horn to finish off this stunning blade.
The blades use a multitude of techniques generated over the 600 year history of knife making. The Honyaki blades each hand made and meticulous attention to detail is given to all aspects of the knife, from the blade to the saya. The forging method is very similar to the Japanese sword as the blade can carry a razor sharp edge and the master blacksmith and master sharpener utilize all of their expertise to create this exquisitely hand crafted knife.
Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
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