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Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami)

Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami)

The pinnacle of performance and craftsmanship, blue honyaki are becoming more and more rare. Many blacksmiths (and sharpeners) are no longer producing due to the extremely long time they require to craft. Perhaps even more rare is the persimmon Handle

  • Hitohira Togashi Tanryumon Mizu Honyaki
  • 300mm Yanagiba Knife
  • Togashi Blacksmith, Sakai, Japan
  • Kenya Togashi Sharpener, Sakai, Japan
  • Aogami (Blue) #1 High Carbon Steel
  • Mizu Honyaki Construction
  • Kurokaki Persimmon Handle & Buffalo Ferrule
  • Ho Wood Saya Included
  • Hand-Forged & Hand-Crafted in Japan
  • Edge Length: 320mm | Overall Length: 488mm | Blade Height: 38mm | Weight: 291g | Blade Thickness: 3.8

  

* Knife as pictured, just 1 is available. Measurements are a guide only.

* High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Yanagiba (Slicing Knife)

The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 

    $564.87

    Original: $1,613.90

    -65%
    Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami)—

    $1,613.90

    $564.87

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    Description

    The pinnacle of performance and craftsmanship, blue honyaki are becoming more and more rare. Many blacksmiths (and sharpeners) are no longer producing due to the extremely long time they require to craft. Perhaps even more rare is the persimmon Handle

    • Hitohira Togashi Tanryumon Mizu Honyaki
    • 300mm Yanagiba Knife
    • Togashi Blacksmith, Sakai, Japan
    • Kenya Togashi Sharpener, Sakai, Japan
    • Aogami (Blue) #1 High Carbon Steel
    • Mizu Honyaki Construction
    • Kurokaki Persimmon Handle & Buffalo Ferrule
    • Ho Wood Saya Included
    • Hand-Forged & Hand-Crafted in Japan
    • Edge Length: 320mm | Overall Length: 488mm | Blade Height: 38mm | Weight: 291g | Blade Thickness: 3.8

      

    * Knife as pictured, just 1 is available. Measurements are a guide only.

    * High carbon steel chef knives will change colour (patina) in use, a small amount of care is required to prevent rust.

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Yanagiba (Slicing Knife)

    The Yanagiba is traditional style of Japanese chef knife, generally used for the professional preparation of sashimi. Yanagiba are thicker and heavier than their sujihiki slicing cousins, with a long profile and single bevel grind. Although mainly used by the elite to prepare fish, some western chefs do use these knives for other slicing duties like roast meat carving. 

      Hitohira Togashi Tanryumon Mizu Honyaki | 300mm Yanagiba Knife (Aogami) | ProTooling