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Nakagawa x Kikumori Ginsan Tsuchime Yanagiba 240mm
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Knife Specifications
We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.
Style
Yanagiba
Blade Material
Ginsan Core with Stainless Tsuchime Clad
Handle Material
Octagon Walnut with Pakkawood Bolster
Bevel
Single Bevel
Maintenance Level
Medium
Edge Length
235mm
Overall Length
380mm
Spine Thickness
3mm @ Heel
Blade Height
33mm
Weight
143g
HRC
~61
An In depth look
Blade Type
The Yanagiba knife, a staple in traditional Japanese cuisine, is a slender, long-bladed knife primarily used for slicing sashimi and sushi. Its graceful, single-beveled edge guarantees precise, thin cuts, preserving the texture and integrity of the fish. Revered for its sharpness and balance, the Yanagiba is essential for authentic Japanese food preparation.
Steel Type
Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.
Care Information
This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.
Introducing
Nigara Hamono
Nigara Hamono are truly some of the most experienced knifemakers in Japan. Now on their 8th generation of blacksmiths, they are masters at stainless damascus forging and heat treatment. The Anmon Damascus we have available have a matte finish and are polished underneath, resulting in a brilliant visual contrast.
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