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The sharpness of the back side is very important to determine whether or
not the knife will cut well.
The sharpening of this kitchen knife is wonderful and is a work of the
sharpening workshop of a traditional craftsman in Sakai.

Kiritsuke Yanagi Gin#3 Double Welding Kashumi 330mm

Recommended for a Head Chef; good sharpening skill is recommended.
USD627.00
In stock

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

+
Free shipping
usually delivered in 1-2 days      Address update

It is possible to purchase another handle.

!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.
MR-G3KY330

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.
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:
Shougo Yamatsuka (Traditional Craftman)
Sharpening workshop:
Kasahara Hamono-Sakai Osaka
Knife Type:
Yanagiba Kiritsuke
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
Gin#3 (Yasuki)
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 320mm
Total Knife Length (from tip to hip of handle) :
approx 388mm
Blade Height (Maxim point) :
approx 33mm
Thickness(Maxim point) :
approx 4.55mm
Weight:
According to image
Handle Tyep:
Octagonal Magnolia
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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