Custom Limited Edition, Sukenari SRS-13 Nickel Damascus Yanagiba 300mm (11.8 inch, SCL-456)
This Sukenari SRS-13 Nickel Damascus Yanagiba 300mm is a Custom Limited Edition, one-of-a-kind knife.
Sukenariās highly skilled and experienced forge smith use the same time-consuming manual production processes and traditional forging techniques to create this artistic, professional-quality SRS-13 Nickel Damascus Yanagiba knife.
From Master Hanaki, Sukenari's experiment and testing, SRS-13 Powdered High Speed Tool Steel Blade makes very similar characteristics and cutting ability as the SG-II (R-2). Cutting performance, edge retention,Ā practicality, good rust resistance for ease of maintenance and practicality, SRS-13 has good benefit and characteristics.
This hand crafted, forged SRS-13 Nickel Damascus knife has been heat treated to HRc 63 and beautifully mirror polished.Ā Master Hanaki selects Damascus Steel including the Nickel material which makes vivid impact and powerful White Color Wavy Damascus layers.
This high-grade Japanese traditional-style knife is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
We decided to fit this new, futuristic generation of high-end SRS-13 Nickel Damascus Yanagiba knife withĀ Ā Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers).Ā Ā For safekeeping, this knife comes with a matching Black Lacquered Wooden Saya (Sheath) with a black pakkawood SayaĀ pin.
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. The narrow blade and relatively acute edge angle of theĀ YanagibaĀ are features which greatly reduce the effort required to cut through ingredients. As with theĀ Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.Ā
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, becauseĀ it helps to preserve the original flavor and texture of the fish.
Specification
Knife Model: Custom Limited Edition, Sukenari SRS-13 Nickel Damascus SCL-456 Yanagiba 300mm
Blade Material: SRS-13 Nickel Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel EdgeĀ
Handle Material: Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers)
Saya Included: Yes.
Ā
|
Yanagiba 300mm (11.8")
Cutting edge length: 293mm Total Length: 453mm Blade Thickness: 4.5mm Blade Width: 34mm Handle Length: 148mm Total Weight: 317g |
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Custom Limited Edition, Sukenari SRS-13 Nickel Damascus Yanagiba 300mm (11.8 inch, SCL-456)
Custom Limited Edition, Sukenari SRS-13 Nickel Damascus Yanagiba 300mm (11.8 inch, SCL-456)
This Sukenari SRS-13 Nickel Damascus Yanagiba 300mm is a Custom Limited Edition, one-of-a-kind knife.
Sukenariās highly skilled and experienced forge smith use the same time-consuming manual production processes and traditional forging techniques to create this artistic, professional-quality SRS-13 Nickel Damascus Yanagiba knife.
From Master Hanaki, Sukenari's experiment and testing, SRS-13 Powdered High Speed Tool Steel Blade makes very similar characteristics and cutting ability as the SG-II (R-2). Cutting performance, edge retention,Ā practicality, good rust resistance for ease of maintenance and practicality, SRS-13 has good benefit and characteristics.
This hand crafted, forged SRS-13 Nickel Damascus knife has been heat treated to HRc 63 and beautifully mirror polished.Ā Master Hanaki selects Damascus Steel including the Nickel material which makes vivid impact and powerful White Color Wavy Damascus layers.
This high-grade Japanese traditional-style knife is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
We decided to fit this new, futuristic generation of high-end SRS-13 Nickel Damascus Yanagiba knife withĀ Ā Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers).Ā Ā For safekeeping, this knife comes with a matching Black Lacquered Wooden Saya (Sheath) with a black pakkawood SayaĀ pin.
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. The narrow blade and relatively acute edge angle of theĀ YanagibaĀ are features which greatly reduce the effort required to cut through ingredients. As with theĀ Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.Ā
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, becauseĀ it helps to preserve the original flavor and texture of the fish.
Specification
Knife Model: Custom Limited Edition, Sukenari SRS-13 Nickel Damascus SCL-456 Yanagiba 300mm
Blade Material: SRS-13 Nickel Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel EdgeĀ
Handle Material: Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers)
Saya Included: Yes.
Ā
|
Yanagiba 300mm (11.8")
Cutting edge length: 293mm Total Length: 453mm Blade Thickness: 4.5mm Blade Width: 34mm Handle Length: 148mm Total Weight: 317g |
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Original: $6.93
-65%$6.93
$2.43Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This Sukenari SRS-13 Nickel Damascus Yanagiba 300mm is a Custom Limited Edition, one-of-a-kind knife.
Sukenariās highly skilled and experienced forge smith use the same time-consuming manual production processes and traditional forging techniques to create this artistic, professional-quality SRS-13 Nickel Damascus Yanagiba knife.
From Master Hanaki, Sukenari's experiment and testing, SRS-13 Powdered High Speed Tool Steel Blade makes very similar characteristics and cutting ability as the SG-II (R-2). Cutting performance, edge retention,Ā practicality, good rust resistance for ease of maintenance and practicality, SRS-13 has good benefit and characteristics.
This hand crafted, forged SRS-13 Nickel Damascus knife has been heat treated to HRc 63 and beautifully mirror polished.Ā Master Hanaki selects Damascus Steel including the Nickel material which makes vivid impact and powerful White Color Wavy Damascus layers.
This high-grade Japanese traditional-style knife is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.
We decided to fit this new, futuristic generation of high-end SRS-13 Nickel Damascus Yanagiba knife withĀ Ā Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers).Ā Ā For safekeeping, this knife comes with a matching Black Lacquered Wooden Saya (Sheath) with a black pakkawood SayaĀ pin.
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. The narrow blade and relatively acute edge angle of theĀ YanagibaĀ are features which greatly reduce the effort required to cut through ingredients. As with theĀ Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.Ā
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, becauseĀ it helps to preserve the original flavor and texture of the fish.
Specification
Knife Model: Custom Limited Edition, Sukenari SRS-13 Nickel Damascus SCL-456 Yanagiba 300mm
Blade Material: SRS-13 Nickel Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Single Bevel EdgeĀ
Handle Material: Custom Handmade Octagonal Handle (G-Carta body (A canvas micarta), Resin ferrule and endcap, G10 collar, with Nickle Silver, G10 and Black Liner spacers)
Saya Included: Yes.
Ā
|
Yanagiba 300mm (11.8")
Cutting edge length: 293mm Total Length: 453mm Blade Thickness: 4.5mm Blade Width: 34mm Handle Length: 148mm Total Weight: 317g |
Ā
About Left Handed Version
Sorry. This knife is not available for left handed version.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Ā
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
