Our Premium vintage collection, brought to you by the partnership between Chef & a Knife and GT Edgeworks.
If you take cooking seriously, if you're ready to invest a little bit of time and a lot more care then this premium vintage carbon steel knife is for you.
The blade is fully forged from high quality carbon steel. This blade has been treated for rust, cleaned and professionally sharpened. The steel gives superior edge retention, strength, and wear resistance.
The handles are made from a Mystery stabilized hardwood with copper and In house made mosaic pin and this specific piece of timber has a rare grain type (the lines show the stages and age of the tree). They are attached to the full tang blade with a set of beautiful and brass pins. The timber was finished in natural Australian made timber finishes produced in Port Lincoln in South Australia by Constantia Organic finishes.
The new handle has been fitted and lovingly shaped by Josh from GT Edgeworks in South Australia. Josh has a passion for reviving vintage knives so you can be assured that the work is of the highest quality.
Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp.
Maker: by 源正金 Minamoto No Masakane
The only information I got from this maker is more them 50 years old and the use to make samurai swords.
Overall Length: 370mm
Blade Length: 250mm
Blade Thickness: 1.4 mm
Style: Fully Forged, Full Tang, Double Brass Pins and a mosaic in the middle.
Steel: Carbon Steel
Hardness: 58 HRC
Handle Material: Mystery stabilised hardwood
Weight: Approx 250g
Made in: Japan 🇯🇵 But restored in Australia 🇦🇺