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Kiritsuke Yanagiba Aogami-1(BS#1) 300mm Double Welding Kasumi and Mirror Finish Ebony Handle MAHITOTU

Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
List price: USD870.94
USD675.99
You save: USD194.96 (22%)
In stock

This product is limited to one item and will not be restocked.

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Free shipping
usually delivered in 1-2 days      Address update

If you select A,set it to fit the kitchen knife at about 2-4 mm.

!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
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Specification

Status:
Brand New/unused
REMARKS&NOTE:
The image is a representative image of this product. Since they are all 100% handmade, there are subtle differences in the blade pattern and bend etc.of each product. Please check the detailed information for the size of each product.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Private
Sharpening workshop:
Yamawaki Cutlery-Sakai Osaka
Knife Type:
Yanagiba Kiritsuke
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
Blue #1 Steel and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
HRC (Rockwell hardness):
HRC-62±1
Finish and design:
Front Mirror finish (Flat)
Cutting Blade Length (From tin to chin) :
approx 291mm ±2mm
Total Knife Length (from tip to hip of handle) :
approx 451mm ±2mm
Blade Height (Maxim point) :
approx 35.96mm ±2mm
Thickness(Maxim point) :
approx 4.0mm ±2mm
Weight:
13.74oz
Handle Tyep:
Octagonal ebony
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Saya (Sheath) can be option purchased.
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Remark:
Professional use (for top chef )
Display Goods:
Knife holder is not included.

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Important Notice

*Colour and shape can differ from the photo and actual product due to camera and lighting.

*Also, you may see difference in colour due to the oil applied to protect from rust.

*For handmade products, there may be small scratches. There is no problem in use at all.

*In addition, vintage products may have minor scratches due to long-term storage.

*Wood products may age over time.

Please check the image well before purchasing.

Questions