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It is a very unusual size of 690 mm.
Normally, this size is a double-edged blade for tuna, but this is a single-edged,
YANAGIBA SAKIMARU type.
 
The date of forging by double welding was April 1st, 1994.
The sharpening of Hongasumi finish is May 2020.
The steel is 16 years old, so the steel is very tight.
It comes with a product certificate.
A handle of 28 cm to 30 cm is required, and the displayed price is only for the blade.
I think this is a very valuable one.

Sakimaru Yanagiba Shirogami-2 (WS#2)) Maguro Size 690mm Hongasumi By Tatsuo Ikeda

先丸蛸引 剣型 安来鋼 水本焼 1尺 鏡面仕上げ 鍛師:故  池田辰男 銘切:宗良

USD2,644.23
In stock
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!Important Notice

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tatsuo690

Specification

Status:
Unused antique
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Tatsuo Ikeda (Traditional Craftman / He passed away)
Sharpener:
Nori Igarashi
Knife Type:
Other Type
Constraction of Knives:
SIngle Edge (Bebvel)
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Kasumi finish
Cutting Blade Length (From tin to chin) :
approx mm
Blade Length (from tip to core's hips) :
approx mm
Blade Height (Maxim point) :
approx mm
Thickness(Maxim point) :
approx mm
Weight:
According to image
Joining Handle:
Handle in not equipped but can be purchased separately.
Saya (Sheath):
Unequipped
Certificate or Booklet:
Equipped Certificate
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:
Forging year 1994

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