Name: Yanagiba kengata
Brand: Sakai Kikumori
SKU: CHOYO_270KEN
Price: 5495.00 SEK
Availability: InStock

Yanagiba kengata

5 495,00 SEK

VAT included for EU orders .

CHOYO_270KEN

Yanagiba with kengata tip, single bevel with a 255 mm long blade.

The blade face of this knife has been polished to a mirror finish. After the extensive polishing, a thin protective layer of lacquer is applied to the blade. One might easily think that this has to do with hardening, but that is not the case. The lacquer creates a rainbow-like shimmer that can be easily removed with acetone if desired, although it disappears by itself over time.

This knife is produced in extremely small quantities and is truly top of the line. What particularly distinguishes this knife is that the blade face has a hand-ground kasumi finish while the upper part has a mirror polish.

The handle is made of Ho wood with a buffalo horn bolster.

Blade height: 32 mm

Weight: 160 grams

Blade length: 255 mm

Steel: Shirogami#2 with an iron cladding (not stainless)

Finish: Bright mirror finish with hand-ground kasumi.

Manufacturer: Sakai Kikumori
Model: Yanagiba
Length: 255 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 61-62HRC
Forging:
Handle material: Magnolia | Buffelhorn

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.