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Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan
Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan

Japanese Blue Steel Tomita Yanagiba Knife 105mm - Made in Sakai 🇯🇵 Japan

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Yanagiba Knife

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish.

Aogami Super Blue Steel

Aogami Super Blue steel is considered to be the best carbon steel for knife making if you want insanely sharp knives.  Japanese steels are commonly known by the colour that the label wrapped around the steel happens to be (white, blue, super blue). In this case it's super blue steel, also known as Aogami Super Blue.

Super is Steel is a fantastic knife steel. Made up of Carbon: 1.40 – 1.50%, Tungsten: 2.00 – 2.50%, Vanadium: .30 - .50%, Chromium: .30 - .50%, Molybdenum: .30 - .50%, Manganese: .20 - .30%, Phosphorus: .025%, Sulfur: .004%, Silicon: .10 - .20% This is one of the most popular high carbon steel alloys amongst Japanese knife makers. It is known for the very high edge retention and fine edge it is capable of. Wear resistance is medium so it is very easy to sharpen. It is very reactive so wiping down and drying should be done after every use. 

Tomita Knives Factory

Tomita is the owner of a small factory in Miki. He is the third generation continuing this art. With his son, he forges various blades entirely by hand. Passionate about his work, he is constantly seeking new materials and innovating with unique designs. He uses a variety of steels and finishing touches, but always maintains the traditional methods and techniques that have been used for decades. He has many lines of knives, of very high quality and finely crafted finishing.

大阪府(堺市)Osaka - Sakai

A port town to the south of Osaka in the Kansai area.
Sakai's blacksmiths have been famous in Japan since the third century, during which Japan's blacksmiths came together for construction of the great Imperial burial mounds known as "Kofun."
Later, around 1540, the first knives were produced for cutting tobacco leaves, at the request of the Portuguese. The cleavers quickly became famous for their sharpness, and Sakai became synonymous with quality.
Sakai's blacksmiths have been working together since the beginning, sharing different manufacturing processes. It is this unique feature that explains why Sakai's blacksmiths still carry the names of ancient families and associations of blade makers. People also speak of "Sakai uchi hamono," which translates literally as "blades struck/forged in Sakai."
Most often, the blades are traditional, made from carbon steel, with beveled blades and cypress handles.

SPECIFICATIONS

 

Overall Length: 240mm

Blade Length: 105mm

Blade Thickness: 0.9mm

Brand : Tomita

Style: Fully Forged, Full Tang

Bevel: Single  Bevel

Steel: Aogami Super Blue steel

Hardness: 61-65 HRC

Handle Material: Magnolia wood

Weight: around 150Grams

Made in: Japan 🇯🇵