ARITSUGU Yanagiba Knife 10 3/4inch (27cm) Blue II steel blade w/ Ho wood cover
400 years of family business, creating the finest quality knives and cooking utensils since then. Since 1560, 18 generations of the Aritsugu family have continued to pass along the forging techniques, and their products preferred by the imperial family. It started with Japanese Samurai Sword maker, Master Aritsugu Fujiwara.
This knife is from Tokyo Aritsugu.
Located on Tsukiji Fish Market in Tokyo, well-known as world biggest fish market. Aritsugu provides hand crafted knives and cooking utensils to top chefs in Japan.
Blade Length; 10 3/4inch (27.3cm) Handle Length; 5 1/2 inch (14cm) Total Length; 16 1/2 inch (41.8cm) Knife weight is 6.2oz. The end part of the back width is 4mm(3/16 inch) wide.
HANDLE; Magnolia with Water Buffalo horn bolster. BLADE; Hongasumi style blade which is harder steel blade on the blade edge and entire flat concave side, and soft iron on the body of the bevel side. Those different steel and iron combinations make easier to sharpen the knife, and the knife blade stronger, and make it easier on the processes to make it higher HRC evenly.
This knife is called Yanagiba knife which is used for slicing sashimi, peeling vegetables, and cutting most of soft ingredients.
The blade is made out of Yasuki Ao II ko(Blue II steel) which is very suitable for Japanese chef knives. It is very hard steel and retaining the sharp edge longer. Ao II Ko Steel is added chrome and tungsten to Shiro II Ko steel (high-carbon pure steel). It makes occuring endurance on the steel and easier to success quenching and tempering.