The long, tapered blade of the Kikuichi 9.5 inch Yanagi makes it ideal for clean, precise slicing through raw fish. This knife is crafted SK-grade carbon steel, a soft steel that sharpens and repairs quickly and easily. A polished edge provides stick-resistance, so your slices will release easily as you cut. This traditional knife is face-sharpened, with a single-bevel edge on only the right side of the blade. Therefore, it is only suitable for right-handed cooks. The 9.5 inch Yanagi features a ho wood handle.
The true legacy of the Samurai sword smith is in every piece of Kikuichi cutlery. Kikuichi has been hand-crafting traditional Japanese knives since 1868, having made swords for nearly seven hundred years throughout the Samurai era. The swords made by Kikuichi were prized by Japan’s emperor and bore his chrysanthemum symbol (Kikuichi means “first chrysanthemum”). That same symbol can be found on Kikuichi blades today. Kikuichi Tatsutogi knives are forged from SK-grade carbon steel, a soft steel that sharpens and repairs quickly and easily. Each traditional blade is face-sharpened, with a single-bevel edge on only the right side of the blade – a traditional Japanese profile that allows for precision cutting. Finally, Kikuichi Tatsutogi knives are fashioned with traditional and beautiful ho wood handles. Each knife is outfitted with a saya cover or sheath.