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Tsukiji Masamoto Honyaki White Steel Yanagi 270mm
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$2,899.99
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This yanagi is a honyaki-style knife, which is considered the pinnacle of Japanese knife-making. Blacksmiths hand-forge and differentially harden these knives from a single bar of high-carbon steel (white steel...
Out of stock
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This yanagi is a honyaki-style knife, which is considered the pinnacle of Japanese knife-making. Blacksmiths hand-forge and differentially harden these knives from a single bar of high-carbon steel (white steel 2), the same way they do for katana swords. This difficult process can only be accomplished by top knife-makers. The result is a blade that is exceptionally sharp whose edge lasts longer than other knives. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Honyaki knives are meant for highly skilled chefs. They are brittle and can crack if dropped. They are also more difficult to shape than conventional blades. But with proper care, there is no finer Japanese knife. Created for slicing raw fish, this yanagi is also ideal for carvingcooked meat, thinly slicing vegetables or portioning terrines and patés.
DETAILS
Style : Yanagi
Special Feature : Honyaki
Blade Steel Type : Shiro-ko (White Steel 2)
Handle & Bolster material : (Hō) Japanese Magnolia / Water Buffalo Horn
HRC : 64-65
Bevel Angle Ratio : Single bevel
All Tsukiji Masamoto knives come with a wooden saya (cover)
DIMENSIONS
Blade Length : 270mm (10.6")
Weight : 6.24 oz
CARE
Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades.
ADDITIONAL INFO.
Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.
This knife is also available with an anti-bacterial (AB) handle, which is the same Japanese magnolia handle that has been soaked in an antibacterial solution. Please keep dry as you would regular wood handles. The handle may appear slightly darker and glossier than in the images.
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