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NOTE
This knife is for left-handed people. Right-handed knives are the
mainstream in Japan, so left-handed knives are basically 1.5 times more
expensive than the same knife.


AUS-8a is almost the same thing as AUS-8. It is often called 8a steel as
well.It is a stainless steel with a relatively low carbon content.
You’ll appreciate how well it resists rust and how easily is sharpens.
What differs AUS-8a from AUS-8 is that it has been heat-treated.
They are the same steel with the same makeup of metals, however. Both AUS-8
and AUS-8a are very similar to the 440 line of steels. The 440 line is made
by an American company whereas the AUS line is made by a Japanese company.
Our steel is Made in Japan but some AUS steel is made in China.


AUS-8 Steel is similar to 440 steel. It has Vanadium to give the steel more
hardness. AUS-8a steel is very easy to sharpen to a razor edge but it will dull
relatively quickly compared to high-carbon. Some reviewers online say that it’
ll dull by just being out in oxygen. Others say that they have used it daily at
work and only sharpen it once a week.
The quality of the blade does depend a lot on use and tempering techniques from
the manufacturer. AUS-8a will withstand rust very well.
It is similar to 440 steel in this regard as well.

Finished by the sharpener of a traditional craftsman in Sakai. 

 

 

Yanagiba Left handed INOX AUS-A8 300mm Dobule Welding kasumii Finish with Ebony Handle

Recommended for professional chefs, especially for sushi restaurants

USD399.71
In stock
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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.
A1-AUS-Y330

Specification

Status:
Brand New/unused
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
AUS-8A
Forge Welding:
Double Welding (Hagane on Soft Iron)
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
HRC-58±1
Finish and design:
Kasumi finish
Cutting Blade Length (From tin to chin) :
approx 292mm
Total Knife Length (from tip to hip of handle) :
approx 445mm
Blade Height (Maxim point) :
approx 35.11mm
Thickness(Maxim point) :
approx 35mm
Weight:
According to image
Handle Tyep:
Octagonal ebony
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Unequipped
Certificate or Booklet:
Without Certificate
Dominant hand:
Left-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:
Since this knife is made from stainless,it will not rusty.
Remark:
Professional use (for top chef )

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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