🔪Sharpener: Noboru Igarashi – 3-face mirror polish, with raised Ayami hamon & blood groove
🔪Supervisor: Yamato Yamawaki
🔪Production Dates: Forged on Jan 18, 2025 / Finished on Feb 28, 2025
🔪Thickness: ≈ 4.3mm
🔪Blade Width: ≈ 3.6cm
🔪Weight: ≈ 284g (blade only)
Steel Introduction
⭕️Hon-yaki:
Hon-yaki is among the most advanced and rarest traditional Japanese forging methods. Made from a single piece of high-carbon steel, the blade is carefully forged, folded, and selectively quenched using clay to achieve extreme hardness on the edge while maintaining flexibility along the spine. These knives are highly difficult to produce, with a high failure rate, making each piece a true fusion of craftsmanship and art—prized by chefs and collectors alike.
Knife Model Introduction
⭕️Yanagiba (Sashimi Knife):
Long and narrow with a single-bevel edge, this knife is perfect for precision slicing of raw fish, delivering clean, smooth cuts without damaging the texture. A must-have for sushi chefs and sashimi professionals.