Name: Yanagiba
Brand: Masashi Yamamoto
SKU: MY-KATABA-Yanagiba
Price: 3995.00 SEK
Availability: InStock

Yanagiba

3 995,00 SEK

VAT included for EU orders .

MY-KATABA-Yanagiba

Yanagiba with a 26 cm long blade.
Grind: Single-bevel (kataba) for right-handed users.

Blade length tip to heel: 260 mm
Blade height: 40 mm
Blade root thickness: 5 mm
Mid-blade thickness: 3.5 mm
Weight: 215 grams
Steel: Shirogami#2 with an iron cladding (not stainless)
Finish: Polished migaki finish.

Masashi Yamamoto is a highly respected blacksmith from the city of Sanjo in Japan. His knives are entirely hand-forged and are of very high quality. This usuban is a pure display of forging artistry. The edge is delivered thin and absolutely razor-sharp. The flat side (ura) lies completely flat against the surface without the blade being twisted so that it wobbles (hineri). If one were to use terms like masterpiece and perfection, this is a very good opportunity to use such strong words.

The handle is made of burnt chestnut with a buffalo horn bolster. The shape is oval.

NOTE: Carbon steel is not stainless! Always wipe the knife dry after use to prevent rust. Over time, carbon steel will develop a patina in various shades. This is completely normal but can be polished away with polishing paste if desired.

Manufacturer: Masashi Yamamoto
Model: Yanagiba
Length: 260 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC:
Forging:
Handle material: Chestnut | Buffalo horn

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.