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Moon over Fuji Ao-ko Honyaki Yanagiba (Sashimi Knife) - 300mm

Moon over Fuji Ao-ko Honyaki Yanagiba (Sashimi Knife) - 300mm
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Availability: Backordered - delays can be significant - call for delivery date

product description

Related Products:
Carbon Steel
Accompanied by Saya (sheath)
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Blade Style - Hon Yaki Style
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Carbon Steel - Blue #2 (Aogami)
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Single Bevel
Sushi Knives

Product Description for Moon over Fuji Ao-ko Honyaki Yanagiba (Sashimi Knife) - 300mm

Maker: Mamiya (click to see more by this maker)
Price: $3,000.00
Item num: 86493
Blade length: 11.80 in.
Total length: 17.88 in.
Blade height (at heel): 1.33 in.
Blade thickness (near bolster): 0.15 in.
Item weight: 7.90 oz.
Shipment weight: 11.92 oz.
Blade: Honyaki aogami #2 carbon steel
Handle: Ebony with buffalo front and rear buffalo horn ferrules and sterling silver spacers
Sheath: Ebony saya with sterling silver escutcheon
Description: Sashimi Hocho are used for slicing raw fish (Sashimi) and are also suitable for fine slicing of other meats.
Moon of Fuji sashimi knives are handmade from aogami #2 (blue paper #2) carbon steel. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish. This knife is honyaki (or "true-forged") and is made from one piece of carbon steel. Knives of this style take more skill to forge and shape than hon kasumi knives and are also more difficult to sharpen. Of all the Japanese knives, honyaki knives have the greatest kirenaga, staying sharp the longest, but they are also more fragile than other knives and can chip, crack, or break if used improperly.
The highly polished blade was heat treated using a traditional clay technique usually reserved for Japanese swords. Clay was spread along the spine of the blade prior to heat treatment. This heat sink results in a soft, supportive spine with an extremely keen, long lasting edge. The transition line from softer to harder steel is called a hamon. Here, the hamon was created to resemble Mt Fuji, with a moon rising above it.
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. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The handle is octagonal and is formed from ebony with front and rear buffalo horn ferrules. Sterling silver spacers add an exceptional contrast. A central pin sets the handle in place. This is very rare for hocho (traditional Japanese knives) and is typically only found on Japanese swords. The knife is accompanied by a deluxe matching ebony saya. The saya incorporates a sterling silver escutcheon that is ready for engraving.
The blade comes razor sharp. Designed for right-handed use.
Availability: Backordered - delays can be significant - call for delivery date

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