Japanese Yanagiba Knife - KAGEKIYO - Urushi Series - Carbon White Steel No.2 - Size:27/30cm
"Kagekiyo is the advanced brand of Baba Cutlery Works, and is produced by expert craftsmen in Sakai City, Osaka Prefecture, the home of Japanese hammer forged blades.
The knives are made from traditional steels such as Shirogami and Aogami, and the blades grinded by its own artisan are very sharp, and they are matched with special handles made for them.
Kagekiyo's beautiful knives will brighten up your kitchen and your dish!
The Baba Hamono Seisakusho has more than a century of knife manufacturing history. The company is the owner of the KAGEKYO and SAKAI ICHIJI brands.
Spec
As each knife is handmade,the size weight,and finish of the blade may very.
Knife： | 27cm | 30cm |
Overall Length： | 413mm | 451mm |
Blade Length: | 258mm | 290mm |
Blade Height at base (at heel)： | 33mm | 31mm |
Blade Thickness above heel： | 4.4mm | 4.6mm |
weight： | 181g | 214g |
This knife has a sheath (saya)
Blade
Construction: Awase- Carbon White Steel No.2 forge welded on high carbon steel (2 layers)
Grind: Single Edged Blade for right- handed
Blade Material: White Steel No.2
Shape: Yanagiba
Blade Finish: Kasumi Finish
Handle
Handle material: Wood coated with lacquer
Handle Type: Octagonal
Brand: Babahamonoseisakujo
Series:Kagekiyo Urushi Series
Made in Sakai, Osaka, Japan
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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