A sakimaru yanagiba
280mm
33mm
218g inclusive of handle
Wrought iron and carbon steel dammy cladding
sc125 hagne
bog oak handle with faux ivory spacers, bog oak saya
One of those knives I make when I get the urge to make a sword, one day the sword will sneak in and get the better of me I’m sure, until then we have a sakimaru single bevel slicer.
If you’re considering buying this knife then i assume you know it’s for slicing fish, not carrots, not onions, not chives, it could slice other proteins I suppose but no bones please and be gentle with it. It’s not a knife for the commis to swing about pretending to be a ninja, as fun as that sounds it’ll remove other chefs limbs/eyes/digits before you can say ‘put that down’
it’s not perfect, there’s a small bit of wrought near the heel which hasn’t fully stuck, it’s very minor and shouldn’t cause any problems as long as auntie Karen doesn’t put it in the dishwasher.
Should be wiped down between uses and stored dry
If you don’t know how to sharpen one of these take it to someone who does when it needs it
the ura has been polished out and etched in cycles to reveal a hamon and alloy banding, the hard steel has been welded to the soft with a fancy weld line, all the bevels are all finished with stones.
