White Steel Kasumi Balan-kiri 135mm
White Steel Kasumi Balan-kiri 120mm
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White Steel Kasumi Balan-kiri

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¥11,100
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¥11,100
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1db9-105 95 210 55
1db9-120 110 220 75
1db9-135 125 250 80
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Magnolia Round Handle with Buffalo horn bolster

Baran Kiri

Suitable for crafting the balan familiar to sushi chefs and for grating small fish.It is a small knife with a single sharpened blade that can be used in a small way.

White Steel #2

Steel Material
This classic knife is forged from Yasugi white steel (Shirko#2), the standard of knife steel.
It sharpens easily and slices beautifully. White steel is a type of high purity steel from which impurities have been removed.

Magnolia Round Handle with Buffalo horn bolster

Handle
Wood of the deciduous tall Magnoliaceae tree that is grown in forests around Japan is used to craft the handle.Being light and soft, this type of wood can be processed very easily.
Besides being used to produce knife handles and sheath, Magnoliaceae wood is also widely used as a material for sculpture, lacquerware, furniture, musical instrument and more.
The cap of handle is made of natural buffalo horns (and yet no killing is required to procure the horns), and it is carefully hand-polished until makes no gaps between the wood and the cap, and the unique grain of the wood will naturally grow more comfortable in your hand as you use it.

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.

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.