Sukenari VG-10 Series Hon Kasumi Kiritsuke Yanagiba (270mm and 300mm, 2 sizes)
With the over 80 years of knife making history and specialized technical experience, Sukenari is very enthusiastic about producing knives which take advantage of the new generation of stainless cutlery steels and high performance tool steels.
Sukenari selected VG-10 stainless steel as the blade steel because, in addition to being very corrosion-resistant, this high performance cutlery steel offers edge sharpness and edge retention comparable to high carbon steel knives.
This knife comes with octagonal magnolia wood handle with a water buffalo horn ferrule, and also includes a matching magnolia woodenĀ SayaĀ (Sheath) for safekeeping.
This laminated knife has a cutting edge of VG-10 (HRc. 61 to 62) that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
The blade heel and spine are finely hand polished for a comfortable and secure grip; the blade is finely sharpened and shiny, just waiting to be used by its new owner.
Sukenari VG-10Ā Hon Kasumi series knife is fitted with select qualityĀ Octagon Shaped magnolia wood handles that have water buffalo horn ferrules / collars. They are very comfortable and provide a secure grip.
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.
Specifications
Knife Model: Sukenari Hon Kasumi VG-10 Series Kiritsuke-Yanagiba
Blade Material:Ā VG-10
Rockwell Hardness (HRc): 61 to 62
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
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Kiritsuke Yanagiba 270mm (10.6″) Cutting edge length: 263mm |
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Kiritsuke Yanagiba 300mm (11.8″) Cutting edge length: 295mm |
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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 take 30 to 45 days for delivery. Please contact us first for the availability at email.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
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Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.Ā
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- 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, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
