Finished by the sharpener of a traditional craftsman in Sakai. 

Moreover, it is a very high level of sharpening technology. 
The beauty of the finish is a wonderful word. 
We recommend using a natural whetstone for finishing.

Yanagiba Aogami-1 (BS#1) Dobule Welding 300mm Kasumi finish Ebony handle With Sheath

柳刃 青一鋼 1尺 本鍛錬 本霞仕上 別誂

USD722.43
In stock

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

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Each price is the same.

!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.
*MRK-BS1Y300-S

Specification

Status:
Brand New/unused
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Satoshi Nakagawa (Traditional Craftman)
Sharpener:
Shigehiro Kasahara (Traditional Craftman)
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
Blue #1 Steel and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Kasumi finish
Cutting Blade Length (From tip to heel-ago) :
approx 292mm
Total Knife Length (from tip to hip of handle) :
approx 356mm
Blade Width (Maxim point) :
approx 35.33mm
Thickness(Maxim point) :
approx 4.13mm
Weight:
According to image
Weight:
Only Blade 180g
Handle Tyep:
Octagonal ebony Nickel ring
Handle length of image:
155mm
Saya (Sheath):
Equipped Magnolia White Saya
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.

Important Notice

-NOTICE-

Please confirm as following

*do not use the knife in a twisting motion.

*use the correct knife when cutting bone, frozen or hard items.

*note that the images are of the sample products. Colour, wight, pattern and size can differ as each product is handmade.

*use a soft plastic or wooden cutting board to protect the blades edge.

*don't heat or cool rapidly as it may change the structure of the steel.

*don't nesitate to cotact us for further enquiries.

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