Tateo Myojin SK High Carbon Steel Yanagiba

This Yanagiba is hand-forged with SK High Carbon Steel by Tateo Myojin-san, and heat-treated to 60-61 HRC. The Kasumi-polished blade offers excellent edge retention as well as sharpening pleasure. The blade is paired with a wa-handle made of Japanese Ho Wood with Kuchiwa made of Resin. Available in both right-handed and left-handed version.

Spec:

• Origin (Made in): Susaki, Kochi Prefecture, Japan
• Brand: Myojinriki Seisakusho
• Craftsman: Tateo Myojin
• Knife Type: Yanagiba
• Blade
• Construction: Awase (Kasumi)
• Grind: Single Bevel (Left / Right-handed)
• Hagane (Core Steel): SK High Carbon Steel
• Jigane (Cladding): Carbon Steel
  
• Hardness: 60-61 HRC
• Hand-forged, hand-ground, hand-sharpened
• Blade Finishes: Kasumi Polish
• Blade Length: 240mm (9.4") / 270mm (10.6") / 300mm (11.8)
• Blade Height (at heel): 31mm / 34mm / 35mm
• Spine Thickness
• Above heel: 3.4mm / 3.6mm / 4.3mm
• Middle: 2.8mm / 3.0mm / 3.4mm
• Handle
• Shape:
• 240mm / 270mm: Marushinogi (D-shaped)
• 300mm : Marugata (Oval-shaped)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Resin
  
• Length: 133mm / 139mm / 145mm
• Overall Length: 377mm / 413mm / 452mm
• Weight: 140g (4.94oz) / 183g (6.46oz) / 220g (7.76oz)
• Hand Chiseled Mark: In Japanese Kanji "Tosa Forged" (土佐鍛錬) 

About Myojinriki Seisakusho 明神利器製作所 / Tetsujin Knife Labo 鉄人刃物ラボ

Myojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. 

Tateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).

Care:

This knife is made with Japanese high carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.