Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed
Heki Ryushi White 3 Yanagiba 200mm - Left Handed

Heki Ryushi White 3 Yanagiba 200mm - Left Handed

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Specifications

Style: Yanagiba - Left Handed
Blade Length: 200mm
Overall Length: 340mm
Weight: 129g
Blade Height @ Heel: 30mm
Bevel: Single Bevel
Spine Thickness @ Heel: 4mm
Spine Thickness @ Mid: 3mm
Blade Material: White 3
Handle Material: Octagon Ho Wood w/ Black Buffalo Horn Bolster
HRC: ~63-64

 

Introducing

Heki Ryushi

The Heki Ryushi line of knives are made by Master Fujii Keiichi of Sakai. Fujii san has over 50 years of experience. The cutting steel of this line of knives is shirogami san steel (aka white #3 high carbon steel).

Blade Type

Yanagiba are traditional slicing knives in Japan, they are single bevel meaning they are only sharpened on one side. This results in extreme sharpness and these knives must be sharpened in a specific way.

Steel Type

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

For mor information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

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