Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki
Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
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 steel 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: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finish comes in many different forms from the traditional round hammer marks to more modern patterns.
HANDLE: Octagonal monowood burnt oak handle
LENGTH: 300mm
MAKER: Sakai Takayuki