Kagekiyo Red 270 Yanagiba

Kagekiyo White 1 Yanagiba 270mm + Saya

This Yanagiba from Kagekiyo exudes glamourous appeal but is far from a beautiful model-type lacking in depth and intrigue. A fine pedigreed blade forged from White 1 steel is matched with a Fire Engine red Hon-Urushi handle of pure Japanese craftsmanship. Just in case there wasn't enough bling the blade has a silky mirror finish above the shinogi. A perfect knife to slice sashimi in an open kitchen environment either in a restaurant setting or at home with dinner party guests.

Comes with urushi lacquer saya - knife sheath.

Kagekiyo Red

The Shiro (White) series are the result of traditional craftsmanship colliding with modern sleek design. Sakai has a long history of making the highest quality forged knives in Japan but they were never in danger of being labeled "cool".

Luxurious refinements such as chamfered spine, rounded highly polished "ago" - chin and Kagekiyo's signature Japanese lacquer handles textured for extra grip. And no less than top Honkasumi grade finish by Master Togishi.

The cut feels like only a Sakai carbon steel blade can ... more accurate, controlled and precise.

White 1 steel is considered a superpremium steel due to a higher carbon content and an affiliation with difficult low temperature forging. In a market dominated by White 2 steel these knives are very rare.

Kagekiyo Knives

The Kagekiyo brand is 60 years young compared to the founding of the original business a hundred years ago, back in 1916. Run by third generation Baba Shuzou along with his son Takashi Kagekiyo knives are produced with the professional chef in mind - sharpness, easy resharpening, durability, comfort and beautifully finished knives.

Traditional Craftsmanship, Modern Technology, Commitment to Monozukuri

Kagekiyo is constantly evolving, using modern technology to study the molecular structure of steel via electron microscopes, all in an effort to create the most advanced Japanese knives, hammer forged and sharpened by hand.

The Baba family has a long history in Sakai. In 1964 the founder Baba Ichiji received a medal from the Emperor - the Order of the Rising Sun, for his contribution to the manufacturing industry in the Kansai region. He was the first person ever to receive such an honour within the Sakai knife industry.

Chef's Armoury are proud to be the exclusive agent for Kagekiyo knives in Australia.

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Please note:

• This is a single bevel knife (one sided edge) for right handed users only.
• Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.
• This is a carbon steel knife. Keep dry and use camellia oil to prevent rust.

Knife care for 100% carbon steel knives - SINGLE BEVEL

• Never put in the dishwasher.
• Never use a honing steel to sharpen a single bevel knife. You will damage the edge profile.
• Do not cut through bones, frozen foods or extremely dense items. A Deba (filleting knife) is the only exception for fish bones but certain techniques are used to stop it from chipping. Always aim for the joint in the bone and be aware that some fish have very hard bones i.e. snapper.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina from continued use. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet overnight or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Kataba blades have a much thinner bevel. Improper care and mistakes may result in chipping.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.