[MINAMOTO-IZUMIMASA] Yanagiba hocho 330mm Blue paper 16 layer [MIM070103]

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This knife, with its beautiful pattern, is sure to catch the eye and captivate anyone who sees it. This 330mm yanagiba knife is one of the longest yanagiba knives even among professional Japanese knives. It may be difficult to use if you are not used to it, but once you master it, you will be able to cut large fish more cleanly and smoothly. If leveling or storage space is an issue, we recommend the 300mm or 270mm sizes.

Folded eight times while applying heat to the soft iron and steel, which is made ​​of 16 layers bullion. Feature is a pattern there is only one in the world. It is called "SUMINAGASHI" pattern is to be made ​​in this way. SUMINAGASHI of MINAMOTO-IZUMIMASA is particularly beautiful, are getting a lot of praise from professional cook.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

This is a very beautiful kitchen knife, it would be good knife to cook in front of the customer. Particularly popular in sushi chef and so on.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

How to Sharpen a Single-Bevel Knife

This video shows how Tsubasa Matsuo sharpens a deba knife. It serves as a practical reference for sharpening single-bevel knives of any style and from any maker. A Japanese knife cannot truly perform until it has been properly sharpened — please watch and give it a try.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm Blue paper 16 layer [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.