Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm
Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm

Sakai Kikumori "Kasumi" Kiritsuke Yanagiba 270mm

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Specifications

Style: Kiritsuke Yanagiba
Blade Length: 260mm
Overall Length: 420mm
Height @ Heel: 32mm
Spine Thickness @ Mid: 2.8mm
Weight: 205g
Blade Material: White 2 Carbon Steel core + Soft Iron Kasumi Clad
Handle Material: Ebony w/Black Buffalo Horn 
HRC: 62-63

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

This range is crafted by none other than Yoshikazu Tanaka, widely considered to be one of the best blacksmiths in Sakai. They are forged using White 1 Steel with soft iron cladding, and a band of Kasumi finish polished by hand. Chefs Edge has opted for the upgraded Ebony handles, and the knives come with a polished and rounded spine and choil.

Blade Type

The Yanagiba is a single bevel slicer for sashimi and fish. The single bevel allows for extraordinary sharpness, and is a staple knife shape among sushi chefs.

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 more 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

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

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