Kaiden W2 Honkasumi 270 Kiritsuke Yanagiba & Saya

Kaiden White 2 Kiritsuke Yanagiba 270mm

A PRO grade sashimi knife forged from White 2 carbon steel ...

The kataba chisel edge is preferred by Japanese chefs over double bevel knives as it slices the most cleanly with minimal cell damage, keeping the fish in best condition.

Handle is octagonal magnolia wood with black buffalo horn bolster. The Kiritsuke Yanagiba comes with a magnolia saya (knife sheath).

Kaiden W2 Honkasumi Series

Single bevel Japanese knives from Sakai region are famous amongst chefs the world over. While there are other regions that make single bevel knives, the benchmark has always been those forged and sharpened in Sakai.

While most in the know are fully aware of the hierarchy of steels (blue and white 1,2,3 etc) the differing grades of forging and sharpening finish are not so common knowledge.

Although different Sakai knife houses have differing designations for the lower grades most agree that the "Honkasumi" name should be kept for the highest finish blades forged and sharpened by the best and most experienced tradesmen. Kaiden Honkasumi follow this tradition by presenting professional knives of the highest calibre. A highly polished "ago", "uraoshi" finish and beautiful contrast in the hagane and jigane sets the standard for our W2 series.

Kaiden W2 knives are comparable to the top of the line "Masamoto KS Honkasumi" series (White 2, Shiro-ko) but with superior fit and finish, upgraded octagonal handle and without the premium pricetag of the Masamoto brands.

We are very fortunate to be able to present these knives to our customers.

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.
• See the care instructions tab for carbon steel knives.

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.