Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 270mm
Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 210mm
Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 240mm
Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 300mm
Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 300mm
  • Load image into Gallery viewer, Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 270mm
  • Load image into Gallery viewer, Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 210mm
  • Load image into Gallery viewer, Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 240mm
  • Load image into Gallery viewer, Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 300mm
  • Load image into Gallery viewer, Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife 300mm

Kirameki Blue Steel#1 Mirror Finish Kuroro Handle Yanagiba Knife

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¥48,900
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¥48,900
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ks2-210 205 340 110
1ks2-240 230 380 140
1ks2-270 260 410 170
1ks2-300 290 455 200
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #1 Urushi Finish Handle

Yanagiba Knife

Yanagiba kitchen knives were originally used to cut sashimi in Japan.It is a tool to maximize the texture and flavor of raw fish.The sharpness of the knife is of utmost importance, and this is what makes it different from knives from other regions.Originally used as a sashimi knife in the Kansai region, it is a representative Japanese kitchen knife, but now chefs all over the world use it for many purposes for its sharpness.The blade is long and slender, and the blade is thin and sharp so that it can cut sashimi beautifully.Professionals use a 300mm long Yanagiba knife.The most popular knife for home use is the 210mm Yanagiba knife.

Blue Steel #1

Steel Material
Forged with Aoko#1 steel (Yasugi steel) that contains iron and tungsten (for hardness), chromium (for tenacity) and alloy carbide (for hardness).
Aoko#1 steel has more carbon content than the classic Aoko#2, making it harder, with better performance and longer lasting usage.
A knife with superbknife edge holding performance.
Crest forging is characterized by a wavy pattern appearing at the boundary between the soft iron and the hard iron at the back of the knife. Only a highly skilled craftsman is able to achieve such an effect.
This knife is painstakingly crafted by a dedicated and skilled craftsman.

Urushi Finish Handle

Handle
The pattern is lacquered and accented with black lacquer, which is a traditional Japanese craft.The upper part is reinforced with brass around the core.The luster part is visually beautiful and elegantly finished pattern.

Forge Welding

Forging Process
In addition to the rolling process, the steel that is layered
The process by which artisans beat the steel with a hammer and forged it is called forge welding.
The forging, hardening, and cutting are done by hand by skilled craftsmen.
The sharpness and blade hold is much better.

Mei-kiri Engraving

We can engrave your name in Kanji with our skilled craftsmanship for free.
We offer a free name engraving service for customers who purchase our knives.
We can also suggest a kanji character that matches the sound of your name.
A skilled craftsman engraves your name by hand, one by one, using a chisel and hammer.
Why don't you engrave your name on your own original kitchen knife or as a gift for your loved ones?
It is an important tool that will be used carefully from now on, and by engraving your name on it, it will become a special thing that you will love.
Note: Depending on the type of knife, we may refuse to put your name on it, or suggest a style or way of putting it (type of text or how to put it).

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since craftsmen began making swords in Sakai, Japan.
This technology has been passed down to the present day and has fostered Japan's food culture. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.