Yoshihiro Suminagashi Blue #1 Damascus cladding Kansho Kiritsuke Yanagi with Double Grooves and Ebony Handle



Handle: Ebony wood with buffalo horn ferrule

This product comes with a Magnolia wood Saya. (The brand mark is on the inner side.)

Crafted by Goh Umanosuke Yoshihiro in Sakai City, Osaka, Japan, the knife combines Sakai's 600 years of forging tradition with the ancient art of Damascus folding to create the high-grade "Suminagashi" series.

This series features a core steel made from the hardest and sharpest Aogami #1 steel in the blue steel family, cladded with layers of Damascus folding steel, forged with the dual-layered technique. The knives in this series offer excellent cutting performance, long-lasting sharpness, and aesthetic appeal. The handle is crafted from water-resistant Ebony wood.

The "Kansho Yanagi" is a modification based on the "Yanagi Kiritsuke," emphasizing the shape of the blade tip with a more pronounced diagonal cut and a sharper tip.

This knife provides a more diverse range of uses and cutting techniques, with a pointed tip that is easier to sharpen. The hand-carved "Gomabashi" (double grooves) lucky pattern, a Buddhist ritual implement for protection, adds to its collectible value.

The "Aogami #1 steel" offers outstanding cutting performance and durability. It has excellent sharpness, toughness, and wear resistance, maintaining its sharpness for a long time.

The special steel refining technique enhances its wear resistance, and the remarkable cutting performance is a distinctive feature of Aogami #1 steel.

Due to the careful forging by Sakai craftsmen, the blade remains tough even when ground very thin. With minimal force during cutting, it avoids pulling or compressing the ingredients, preserving the integrity of the food fibers. A knife made from Aogami #1 steel achieves a high standard in culinary precision.

In settings such as high-end sushi restaurants where the flavor of ingredients is showcased through precise cutting, this knife will truly demonstrate its value.

The sharp Aogami #1 steel Yanagiba is ideal for cutting sashimi with remarkable efficiency. The high hardness, thinness, and delicacy of the blade require a meticulous approach, aligning perfectly with the characteristics of premium ingredients.

A skilled chef can adeptly and quickly master the blade, effortlessly and gently cutting through the ingredients without damaging their fibers—a mastery that requires an equally exceptional tool.

How to Maintain High Carbon Steel Knives

After use, simply wipe the knives dry. Please do not use a dishwasher to clean the knives. If you plan not to use the knives for an extended period, be sure to apply a thin layer of protective oil.

In the case of rust on the blade, you can use a rust eraser or a special 3M scrubber (only suitable for matte-finish knives). If there is minor rust on the mirror-finished parts, use rust removal paste and make sure to thoroughly remove any remaining residue with a Cleaning Naphtha to eliminate all chemical remnants from the blade.

Please use the knives for their intended purpose. Different knives are designed for slicing, chopping, or handling frozen foods. Do not use them for purposes beyond their intended use to avoid damaging the knives.

We highly recommend using EDCI's high-tech rust prevention spray to maintain your high carbon steel knives. EDCI rust prevention spray is made in the USA, non-toxic, environmentally friendly, poses no harm to the environment, and is non-flammable.

It is also a food-grade rust prevention spray, suitable for knives made of any type of steel. After spraying, it automatically forms a protective layer, and it can be used directly for cutting food without contaminating it. Users no longer need to worry about rust on their high carbon steel knives. EDCI is a game-changer for high carbon steel knife maintenance!

SKU: YWYK30-SB1-1229