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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 forging date is April 1, 1994.
The blade is attached on September 28, 2019.
Since it is a steel material 25 years ago, I think there is no concern that it
will bend in the future.
It comes with a product certificate.
This is a very valuable one.

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

Recommended for Either a Head Chef or Junior Chef : should also be proficient at sharpening.
USD3,232.98
In stock

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

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Be sure to select whether the handle is attached or not.

!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
Rust prevention:
We ship with rust-stopping oil.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Tatsuo Ikeda (Traditional Craftman / He passed away)
Sharpener:
Nori Igarashi
Knife Type:
Maguro (Tuna) Knife
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
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 690mm
Blade Height (Maxim point) :
approx 32.2mm
Thickness(Maxim point) :
approx 5.88mm
Weight:
According to image
Handle Tyep:
Octagonal Magnolia
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
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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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