Kaiden B2 Ebony 300 Yanagi Kiritsuke Mirror
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Kaiden Blue 2 Honkasumi Yanagiba Kiritsuke 300mm
A PRO grade sashimi knife made from Blue 2 steel with advanced edge retention and sharpness. The yanagiba kiritsuke is a long Japanese knife used for slicing boneless fillets of fish into bite size pieces of sashimi or toppings for nigiri. The kiritsuke tip aids in precision cutting and scoring when required. The kataba chisel edge is preferred by chefs over double bevel knives as it slices the most cleanly with minimal cell damage, keeping the fish in best condition.
The blade has a mirror finish on the front side above the shinogi and the handle is set in the traditional style with a small gap at the machi.
Handle is octagonal ebony wood with black buffalo horn bolster.
Comes with magnolia saya (knife sheath).
Kaiden B2 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 B2 series.
Kaiden B2 knives are comparable to the top of the line "Masamoto KA Honkasumi" series (blue 2 / aoko) but with superior fit and finish, upgraded handle and without the premium pricetag of Masamoto.
We are very fortunate to be able to present these knives to our customers.
- 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.
|Style||Yanagiba Kiritsuke||Blade Length||289mm|
|Blade Thickness||4.1mm||Tang||Pin tang|
|Composition||Hitachi blue 2|
|Edge||Kataba bevel for right handers||Saya||Included|