Moon Over Fuji Mizu-Honyaki Yanagiba (Sashimi Knife) – 300mm

Product for Moon Over Fuji Mizu-Honyaki Yanagiba (Sashimi Knife) – 300mm

Maker: Yoshikazu Ikeda (click to see more by this maker)

Price: $3,500.00

Item num: 100890

Blade length: 12.10 in.
Cutting edge length: 11.50 in.
Total length: 17.75 in.
Blade height (at heel): 1.39 in.
Blade thickness (near bolster): 0.16 in.
Blade thickness (at midpoint): 0.12 in.
Blade thickness (near tip): 0.03 in.
Item weight: 8.80 oz.
Shipment weight: 11.6 oz.
Blade: Hand forged, mizu-honyaki shirogami 3 carbon steel
Bolster: Buffalo horn
Handle: Ebony with a cow bone spacer

: Yoshikazu Ikeda is one of the finest smiths in Sakai, Japan. Ikeda has been making knives and swords for over 40 years, beginning in his early 20s. In 1988, he was recognized as a dentoukougeishi by the Japanese government and since 2001 he has been the chairman of the association of dentoukougeishi. Dentoukougeishi are highly skilled master artisans recognized by the Japanese government for their commitment to protecting traditional arts and techniques.
The yanagi is a traditional Japanese knife used to cut boneless fish fillets for preparation of sushi and sashimi. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats. This knife is designed for right-handed use.
Ikeda’s traditional knives are highly sought after by professional chefs and show the tremendous skill of this renowned craftsman. Rather using the san mai (three-layers) technique, his mizu-honyaki knives are forged from a mono-steel and heat treated using a technique borrowed from Japanese swords. This Moon of Fuji sashimi knife is handmade from shirogami #3 (white paper #3) carbon steel. The spine is coated with clay prior to quenching. This insulates the top of the blade and results in a keen, hard cutting edge with a soft, supportive spine. The transition line from softer to harder steel is called a hamon. Here, the hamon was created to resemble Mt Fuji, with a moon rising above it. Honyaki takes more skill to forge and shape than other techniques. Of all the Japanese knives, mizu-honyaki knives have the greatest kirenaga (staying sharp the longest), but they are also slightly more fragile than other knives and can chip if used improperly. Quenching the knife in water ensures the very best edge holding possible. A mirror polish on the right side is exceptionally dramatic and provides limited protection from rusting (though oiling with camellia oil is still strongly encouraged).
Traditional Japanese chef’s knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The handle is octagonal and is formed from ebony with a buffalo horn ferrule. A cow bone spacer adds exceptional contrast.
The blade comes razor sharp. Designed for right-handed use.

Availability: In stock. Usually ships in 1-2 business days