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Yanagiba (Kasumi-yaki) with Macassar Ebony and Buffalo Horn - 260mm (10 1/8 in.)

Yanagiba (Kasumi-yaki) with Macassar Ebony and Buffalo Horn - 260mm (10 1/8 in.)
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Related Products:
Burke, Bill, M.S.
Carbon Steel
Work by Mastersmiths
Blade Style - Hon Kasumi Style
Buffalo Horn
Carbon Steel - 52100
Distal Taper
Japanese/Asian Knives
Single Bevel
Wood - Ebony
Daniel's Picks

Product Description for Yanagiba (Kasumi-yaki) with Macassar Ebony and Buffalo Horn - 260mm (10 1/8 in.)

Maker: Bill Burke, M.S. (click to see more by this maker)
Item num: 91589
*** This is handmade and one-of-a-kind ***
Blade length: 10.12 in.
Total length: 16.12 in.
Blade height (at heel): 1.45 in.
Blade thickness (near bolster): 0.12 in.
Item weight: 6.30 oz.
Blade: 52100 carbon steel forged to antique wrought iron
Handle: Octagonal macassar ebony with a buffalo horn ferule
Description: Bill Burke, who was honored as a Mastersmith June 2006, is known for creating some of the best chefs knives and hunters that can be found anywhere. His attention to geometry and balance on his chef's knives, not to mention the exceptional edge holding clearly sets him apart. This traditional single bevel yanagi immediately grabbed my attention.
The yanagi is a traditional Japanese knife used to portion boneless fish fillets. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, this right-handed knife can be honed to a sharper edge than can double bevel knives.
The blade was forged using the Kasumi technique -- a forging process which creates the misty appearance at the lamination line between two kinds of metal. It was hand forged from a combination of hard 52100 carbon steel forge-welded to a piece of Jigane wrought iron. Like his hunting knives, this yanagi was pre-tested for edge flex and cutting ability before assembly. The heat treatment followed the formulas developed by Mastersmith Ed Fowler in conjunction with Bill and creates some of the sharpest and most long lasting edges found anywhere. The wrought iron was recovered from an 1800's era anchor chain. The most exacting standards as well as considerable time are required for this type of forge work. After forging and heat treatment, the blade is tempered for a razor sharp, long lasting edge.
The traditional octagonal handle is formed from macassar ebony and has a front, jet black buffalo horn ferrule.
Truly a work of art!
Availability: Not currently available

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