Kaiden Blue 1 Damascus Yanagiba 300mm

Kaiden Yanagiba + Saya

High end sashimi knife forged from rare blue 1 damascus carbon steel and sharpened to a single bevel for right handers. 

Extra refinements such as a highly polished Ago and soft bevelled spine make this knife even more comfortable to use.

The handle is handmade in Sakai from hon-kokutan (true ebony) with a black buffalo horn bolster. To honour tradition, the handle is set with a small gap at the machi.

Comes with wooden saya - knife sheath.

Kaiden Blue 1 Damascus Series

Ao-ichi or Blue 1 carbon steel is blended with soft layers of iron to produce a subtle Damascus pattern that is one of a kind. Blue 1 is made from Japanese iron sand (like the swords of old) and although it's the top pick of the Blue steels it is used less frequently because it is more difficult to forge.

Blue 1 steel has added wolfram, which is a carbide former for greater toughness. Although Blue 1 has a pinch of chromium it still easily oxidizes and will rust if not looked after properly. Please see care instructions tab.

The hon-kasumi process involves joining hard steel to soft iron which is then hammer forged. The hard iron becomes the strong cutting edge while the soft iron becomes the supportive spine of the blade.

This is an elite level Kaiden knife handcrafted and hammer forged from top artisans. Excels in looks, performance and feel and we really hope you enjoy them as much as we do.

Kaiden Knives

Each and every Kaiden knife is designed with the professional chef in mind. Quality materials are blended with Japanese craftsmanship to create blades that have gained reputation amongst the kitchen elite.

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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.
• There may be a small section in the join between hagane and jigane on the back of the blade that appears as a small dark line. This is not a fault but a characteristic of blades that are forged at a lower temperature to maintain a higher integrity in the 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.
• 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 on the bench or the knife may rust. Dry thoroughly after handwashing 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.