Fu-Rin-Ka-Zan Limited, FSO-77 Honyaki White Steel No.3 Kiritsuke Yanagiba 300mm (11.8 inch, Perfectly Mirror Polished Blade for Face Side blade, Octagonal Ebonywood Handle)
HonyakiĀ knives are most appealing to experienced users and professionals that demand the very best knives available. As we shall explain below,Ā HonyakiĀ knives are also the most challenging knives for forge smiths and craftsmen to produce.
The āone-pieceā, or ‘mono-steel’, blade construction of theĀ HonyakiĀ knife is handcrafted using processes which are similar to those used in traditional Japanese sword making, such as theĀ Tsuchi-OkiĀ process that utilizes special clay mixtures to promote differential hardening of the blade. The Honyaki method involves heating the blade to around 800Ā°C, quenching it in water to increase its hardness and then placing it in rice-straw ash to slowly cool down to room temperature; This detail is important since it helps to prevent uneven tension from developing in the blade.Ā Since it is difficult to control the large number of variables involved in the Honyaki heat-treatment method, it is common for some blades to develop small cracks or distort severely, consequently, the production ofĀ HonyakiĀ knives is expensiveĀ and time-consuming. Indeed, there are currently only a few companies who have craftsmen skilled enough to make trueĀ HonyakiĀ knives.
Our specially selected, very experienced Forge-Smith Master Ikeda and master sharpeners in Sakai City, Osaka, produce the high qualityĀ HonyakiĀ knives.Ā The Fu-Rin-Ka-ZanĀ Honyaki White Steel No.3 Kiritsuke Yanagiba knife is beautifully mirror-polished and has an impressive wavyĀ HamonĀ pattern. As you may already know, some chefs prefer Honyaki knives made from White Steel No.3 because they are slightly easier to sharpen and slightly less fragile than those made from White Steel No.2 or White Steel No.1; They are also more cost-effective for the smith to produce, as they are slightly less likely to warp or crack during manufacture.Ā
The Kiritsuke YanagibaĀ knife is fitted with a traditional octagonalĀ Ebony wood handle that has a water buffalo horn ferrule. A matching Handcrafted Magnolia Wood SayaĀ (Sheath / scabbard) is also supplied for safekeeping.Ā
We are very proud to introduce these Fu-Rin-Ka-Zan Honyaki knives to our serious customers and professional Sushi Chefs. Over time, we plan to add a wider selection of blade types to our Fu-Rin-Ka-Zan Honyaki collection, such as Kiritsuke Yanagiba, Sakimaru Takohiki, Wa Gyuto and more.Ā
The Kirisuke Yanagiba has a very similar blade profile to the āregularā Yanagiba, but it has what is commonly known as a ‘reverse tanto’ tip, or āclipped pointā, which is very useful for precision cutting. Apart from this difference, theĀ Kirisuke YanagibaĀ functions in the same way as the āplain’Ā Yanagiba or theĀ Takohiki.
Specification
Knife Model: JCK Original Fu-Rin-Ka-Zan Limited, Honyaki White Steel No.3 Kiritsuke Yanagiba 300mm
Blade Material: White Steel No.3
Rockwell Hardness (HRc):Ā
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagonal EbonyĀ Wood Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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Kiritsuke Yanagiba 300mm (11.8″)
Cutting edge length: 293mm Blade Thickness: 4mm Blade Width: 35mm Total Weight: 228gĀ
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About Left Handed Version
Ā Japanese Traditional Style āWa-Bochoā knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may takeĀ 60 toĀ 90 days for delivery. Please contact us first for the availability at email.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.Ā
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
