🔗 Live Presentation Video: https://youtu.be/oBCUZ31tNQQ
─── Specifications ───
Steel Material｜Ao-2 Steel (Blue Paper No. 2)
❀ Rust Resistance: Prone to rusting
Size｜30 cm
Knife Type｜Yanagiba
Thickness: approx. 5 mm
Blade Width: approx. 3.5 cm
Weight: approx. 292g
❀ Handle Material: Ebony & White Buffalo Horn
❀ Saya: Includes Magnolia Wood Saya
─── Core Material ▪️ Ao-2 Steel ───
▸ Tungsten (W) and Chromium (Cr) are added to the pure White Paper No. 2 steel base, significantly enhancing wear resistance and hardenability toughness.
▸ Heat treatment hardness generally reaches HRC 62-64, producing an extremely fine and sharply biting cutting edge.
▸ Thanks to the wear-resistant properties of tungsten carbide, the retention of working sharpness is noticeably superior to traditional White Paper steel.
▸ Despite the increased wear resistance, cutting feedback on waterstones remains sharp, making it much easier to sharpen and deburr than high-alloy stainless steels.
▸ Essentially a non-stainless high-carbon steel, it oxidizes and rusts very easily upon contact with acidic ingredients or moisture; it must be wiped dry and oiled immediately after use for protection.
─── Artisan Soul ▪️ Suishin ───
▸ Founded in 1953 in Sakai, Osaka, it is a top-tier kitchen knife wholesaler that perfectly blends the traditional division of labor of Sakai forged cutlery with a modern international vision.
▸ Long-term partner with traditional Sakai craftsmen such as the Doi family, creating ultimate quality crafted by top blacksmithing and sharpening masters.
▸ The spine and choil are exquisitely chamfered with an exceptional sense of balance, delivering top-tier combat-ready sharpness right out of the box without requiring secondary edge modifications.
▸ Rather than blindly pursuing flamboyant patterns, it relies on clean cutting geometry and low-resistance handfeel, earning deep trust from Michelin and top-tier Japanese cuisine chefs.
─── Knife Introduction ▪️ Yanagiba ───
▸ Also known as a sashimi bochou, it is a knife specialized for slicing raw fish.
▸ The blade is slender and narrow, allowing for smooth and neat cross-sections while minimizing damage to the fish meat fibers.
▸ Features a single-bevel design with an extremely sharp edge.
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☆ 【 Maintenance Precautions 】
Carbon steel materials oxidize easily. After the surface is thoroughly dried, be sure to apply a thin, even coat of food-grade maintenance oil (such as camellia oil or white mineral oil) to the blade to block moisture and prevent rust.
☆ 【 Professional After-Sales Maintenance 】
In-store professional kitchen knife sharpening services are available to ensure your beloved knife is always kept at its peak performance state.
⚠️ Avoid Extreme Hard Objects ⚠️
Strictly prohibit chopping frozen ingredients or hard bones to prevent blade structural damage, chipping, or nicking.
⚠️ Do Not Machine Wash or Dry ⚠️
Do not use a dishwasher or dish dryer; high temperatures and strong detergents will damage the blade body and handle material.
⚠️ Standard Cleaning Process ⚠️
Please hand wash with warm water after use, and immediately dry thoroughly with a dry cloth or soft towel, then store in a ventilated and dry place.
❁ 【 Return and Exchange Standards for External Manufacturing Marks 】
The high-end kitchen knives sold in our store are all genuine original products. Because the manufacturing process includes manual grinding, sharpening, and saya fit tests, slight micro-scratches left on the blade surface are "normal states from original factory production" and are not quality defects. We strictly control and inspect all items before shipment. Perfectionists, please think twice before placing an order.
❁ 【 Friendly Reminder 】
All products are photographed in-kind, but due to shooting lighting, angles, or different brand monitor display settings, there may be slight chromatic aberrations between the photos and the actual product. Buyers extremely sensitive to color differences should place orders with discretion; product colors are subject to the actual physical item received.
