Status : Brand New/unused

 

Rust prevention : The rust-proof liquid is painted

 

Use applications : Suitable for slicing sashimi by drawing

 

Country/Region of Brade : Fukuoka Pref.

 

Blacksmith : Yasuaki Taira (Fukuoka Pref)

 

Sharpener : Yasuaki Taira (Fukuoka Pref)

 

Knife Type : Yanagiba

 

Constraction of Knives : single-edged blade

 

Steel Type of Cutting Edge : Japanese Carbon Steel

 

Steel Name : White #1 Steel

 

Forge Welding : Honyaki (Mono Carbon Steel）

 

Forging Method : Free forging

 

Quenching Methood : Traditional Water Quenching (Mono Steel)

 

HRC (Rockwell hardness) : Unmeasured

 

Finish and design : Front and back Mirror finish

 

Hamon (Wave) : Wave Hamon

 

Cutting Blade Length : approx 330mm

 

Total Knife Length : approx 490mm

 

Blade Width : approx 38mm

 

Thickness : approx 3.3mm

 

Handle Tyep : Octagonal ebony

 

Handle length of image : 150mm

 

Saya (Sheath) : cypress sheath

 

Certificate or Booklet : Yasuaki Taira Certificate

 

Note of Use : Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.

 

Maintenance : this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.

 

Remark : Professional use (for top chef )