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The essential yanagiba for cutting raw fish
24cm San Maï structural blade: 3 superimposed layers of steel
Japanese Shirogami 2 (White Steel 2) core: 1.2% carbon
Hardness: 61 HRC - Long-lasting, sharp edge
Thick asymmetrical grind: precise cuts
Homogeneous steel structure: easy sharpening
Rustic nashiji finish - authentic character
Octagonal magnolia handle - Black horn ferrule
Forged by Yoshikazu Tanaka in Japan
Carbon knife requiring careful maintenance
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The 24cm yanagiba knife features a long, narrow blade with a bevelled cutting edge. This specific shape enables it to cut raw fish easily and with extreme precision. Fish flesh is not damaged, and the knife is indispensable for preparing sushi and sashimi.
This Sakai Kikumori Kikuzuki Rin knife has a blade built according to the traditional Japanese design known as San Maï. These words mean "3 layers" in Japanese: the blacksmith chooses a core of rigid steel, then wraps it in a layer of softer steel, folded around the core.
The knife's core is made of Shirogami 2 steel, also known as White Steel 2, a Japanese alloy produced by the famous Hitachi steelworks, which supply many master smiths. As this steel is local, it is particularly appreciated by chefs committed to Japanese culinary traditions.
Shirogami has a high iron content and a high carbon content of around 1.2%. These elements reinforce the alloy's hardness, enabling the blade to reach around 61 HRC on the Rockwell scale. A stiffer blade can be sharpened with greater precision and retains its edge for longer.
What's more, this steel is considered one of the purest on the market, making it pleasant to sharpen despite its above-average rigidity. In terms of structure, the purity of the steel offers another advantage: it is highly homogeneous, which reinforces its strength and reduces the risk of chipping.
To balance and protect the White Steel 2 core, a layer ofsofter steel covers it. In this way, the San Maï's structure is complete, with three distinct layers.
Finally, the blade features a superb Nashiji finish. This Japanese technique gives the blade a rustic matte finish, giving it an authentic character. The blade's thick, asymmetrical cutting edge ensures precise cuts and fine slices. The asymmetrical cutting edge makes the knife suitable for right-handed cooks.
The handle of this handcrafted Japanese knife retains a resolutely traditional look, being made of light magnolia wood. This wood is appreciated both by the craftsman for its ease of working, and by the cook for its lightness and soft, polished feel. What's more, its resistance to humidity makes it the material of choice for kitchen use.
Magnolia is worked into an octagonal shape that accentuates the knife's traditional appearance. This ergonomic shape is designed for ease of handling and comfort, both of which are appreciated, especially when cutting for long periods.
The ferrule is made from black buffalo horn, a natural material whose appearance can vary from one piece to another. It is not uncommon to see fine white striations, adding a unique character to each knife.
To guarantee the handle's watertightness and prevent the infiltration of small pieces of food and water, wood pulp has been added where the blade fits into the handle.
As the blade is enriched with carbon, it is more vulnerable to corrosion. It is therefore essential to wash your knife by hand, not to soak it in the sink or put it in the dishwasher. Use a mild soap and a non-abrasive sponge to clean it, without wetting the handle. Then wipe the blade with a soft cloth to remove all traces of water, and store it in a dry place, such as its case.
The presence of carbon makes the alloy sensitive, and even careful maintenance cannot prevent your blade from undergoing slight color changes over time. This is quite normal, as steel naturally reacts to the acidity of food or ambient humidity. To preserve its appearance, we recommend regular oiling.
Sakai Kikumori by Kawamura Hamono is an artisanal factory located, as its name suggests, in the town of Sakai in Japan. It offers both knives forged by famous craftsmen and others made by small local workshops. This diversity offers a wide range of choices to suit all tastes, preferences and budgets.
To create the superb Kikuzuki Rin knives, the factory collaborated with renowned blacksmith Yoshikazu Tanaka, a renowned figure in the cutlery world.
Tanaka san's expertise has even been recognized by the Japanese government in the past. The quality of his work on knives is exceptional: the tempering he applies to the blades considerably improves their durability, and they don't warp, even when using a whetstone.
All Kikuzuki Rin knives are available on Knifeleader.eu!
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