Description
Available for purchase is a hand made, one of a kind honyaki yanagiba. The blade was forged from W2 high carbon tool steel and differentially heat treated to produce the hard cutting edge and tough spine as well as the distinguished hamon that Japanese swords are known for. The single bevel geometry of the outside face combined with the concave inside face of the blade (aka urasuki) allows for a razor sharp edge that provides a minimal amount of drag and is perfectly suited for slicing through soft proteins such as fish. This blade has a defined shinogi (ridgeline), and a yokote (dividing line between knife body and tip) and the upswept sakimaru style tip is excellent for doing fine work while also adding the Japanese sword aesthetic to the piece.
The wa style handle is made from redwood burl that has been dyed and stabilized and has been heirloom fit to a solid antiqued copper bolster which aids in the balance, feel, and look of the knife. The main feature of the handle is the mother of pearl that has been inlaid into both sides. Mother of pearl is a hard, iridescent, organic material that forms the inner layers of the shells of some mollusks such as oysters and abalones. The inlay is sunken into the handle to give an heirloom style fitment and tactile feel to the piece. The handle is mechanically fastened using a stainless steel tang nut and chemically secured using marine grade epoxy ensuring that it will last a lifetime.
The yanagiba is a precision instrument and this piece is full of details and unique features that is sure to make it a special one of a kind addition to your collection or kitchen.
Orientation: Right handed.
Blade length: 12″ (304.8mm)
Overall length: 18 1/8″ (460.375mm)
Weight: 8.3 oz.
Balance point: 1″ in front of makers mark.
Materials: W2 high carbon tool steel, redwood burl, copper, mother of pearl, stainless steel
