Kaishin-Saku Shirogami #2 Yanagiba
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This is a Yanagiba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 yanagiba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. For right-handed use.
- Origin (Made in): Sanmu, Chiba Prefecture, Japan
- Brand: Kaishin
- Knife Type: Yanagiba
- Construction: Kasumi
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Shirogami #2 (White #2)
- Jigane (Cladding): Soft Iron
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finish: Kasumi Polish
- Blade Length: 270mm (10.6") / 300mm (11.8")
- Blade Height (at heel): 33mm / 36mm
- Spine Thickness
- Above heel: 4.4mm / 4.2mm
- Middle: 3.7mm / 3.5mm
- Shape: Marushinogi (D-shaped)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 140mm / 147mm
- Overall Length: 415mm / 455mm
- Weight: 199g (7.02oz) / 229g (8.08oz)
- Hand chiselled mark: In Japanese Kanji "Kaishin Made" (魁心作)
About Kaishin 魁心 / Nakamura Hamono Kogei 中村刃物工芸
Nakamura Hamono Kogei is a young company founded in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created its original brand “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.
Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). 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.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.