We are using cookies to give you the best, most relevant experience. By continuing to browse this website, you consent to our use of cookies. If you want to know more, please refer to our Cookie Policy.OK

Tamahagane is a type of steel made using traditional Japanese ironmaking
methods. Japanese swords are made from Tamahagane.
Yasuaki Taira is a qualified swordsmith and is one of the rare people who
can make knives from Tamahagane.

Swordsmith name : Morihiro

curvature approx 12mm

Mr.Yasuaki Taira born in 1965. 

In 1983, after graduating from high school, he studied at the "Ajioka Cutlery
Factory"  in Sakai City, Osaka Prefecture, where he learned to sharp knives.
After that, he acquired the old-fashioned forging method under the original
Morihiro woh is  his father. Today, he consistently manufactures everything
from forging to sharpening in Yame City, Fukuoka Prefecture, Kyushu. Sakai's
kitchen knife is basically made, and blacksmithing and sharpening are performed
by different craftsmen, but he is a rare person who performs blacksmithing and
sharpening by himself. In 2019, he will be certified by the Japanese Food Culture
Tradition Association, which is responsible for cooking the Japan Imperial Family.
He has also appeared on many televisions. Currently, his third son is entering
the manufacturing site and undergoing training.

Sakimaru Yanagiba Tamahagane 330mm Honyaki Full Mirror Finish Evony Handle and Sheath By Yasuaki Taira

Recommended for Head Chef : should also be proficient at sharpening.
USD4,673.16
In stock

This product is limited to one item and will not be restocked.

+
Register your address     Address update

Each price is the same.
Be sure to select whether the handle is attached or not.
It is possible to purchase another handle.

!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
T-ST330-04

Specification

Status:
Brand New/unused
Rust prevention:
The rust-proof liquid is painted.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Fukuoka Pref.
Blacksmith:
Yasuaki Taira (Fukuoka Pref)
Blacksmith:
Swordsmith Morihiro
Sharpener:
Yasuaki Taira (Fukuoka Pref)
Knife Type:
Yanagiba Kiritsuke
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
Pure Japanese Steel (Tamahagane)
Forging Method:
Free forging
Quenching Methood:
Traditional Water Quenching (Mono Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
3 Side Mirror finish
Hamon (Wave) :
Wave visible
Cutting Blade Length (From tip to heel-ago) :
approx 323mm
Curvature:
12.0mm
Blade Width (Maxim point) :
approx 36mm
Thickness(Maxim point) :
approx 4.6mm
Only blade weight:
234g
Handle Tyep:
Octagonal ebony
Handle length of image:
160mm
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Equipped Magnolia White Saya
Date of manufacture:
July 2024
Certificate or Booklet:
Equipped Certificate
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Product contains:
Saya(sheath)
Remark:
Professional use (for top chef )
Display Goods:
Knife holder is not included.

Review

No posts found

Review

Important Notice

*Colour and shape can differ from the photo and actual product due to camera and lighting.

*Also, you may see difference in colour due to the oil applied to protect from rust.

*For handmade products, there may be small scratches. There is no problem in use at all.

*In addition, vintage products may have minor scratches due to long-term storage.

*Wood products may age over time.

Please check the image well before purchasing.

Questions