Kyomen knives like this yanagi are polished to a signature mirror finish, which makes them ideal for showcasing in front of customers, like at a sushi bar. Kyomen are hand-forged by layering iron and high carbon steel (blue steel) together. 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.
Besides its aesthetic appeal, the mirror finish on these knives makes them more resistant to rust and dirt. Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pates.
Style : Yanagi
Special Feature : Kyomen (Mirror Finished)
Blade Steel Type : Ao-ko (Blue Steel 1)
Handle & Bolster material : (Hō) Japanese Magnolia / Water Buffalo Horn
HRC : 64-65
Bevel Angle Ratio : 100/0
Come with a wooden saya (cover)
Blade Length : 270mm (10.6")
Weight : 6.72 oz
SKU# : 90259
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.