Custom Limited Edition, Sukenari Gingami No.3 Nickel Damascus Yanagiba 330mm (12.9 inch, SCL-536)

This Sukenari Gingami No.3 Nickel Damascus Yanagiba 330mm is a Custom Limited Edition, one-of-a-kind knife.

Sukenari’s highly skilled and experienced forge smiths use the same time-consuming manual production processes and traditional forging techniques to create this artistic, professional-quality Gingami No.3 Nickel Damascus Yanagiba knife.

Sukenari selected Gingami No.3 stainless steel as the core blade steel because, in addition to being very corrosion-resistant, this high performance cutlery steel offers edge sharpness and edge retention comparable to high carbon steel knives.

This hand crafted, forged Gingami No.3 Nickel Damascus knife has been heat treated to HRc 62 and beautifully mirror polished.

The special mirror-polishing and finishing processes create a high contrast Damascus pattern, with alternating layers of shiny stainless steel and white-colored nickel steel.

This high-grade Japanese traditional-style knife is beautifully hand sharpened using a complex hand sharpening process that uses water-cooled grinding wheels. This is one of the most important handcrafting processes, as it allows Sukenari to make knives that possess excellent blade geometry and cutting performance.

To add some next-generation, futuristic style, we decided to match the artistic Gingami No.3 Nickel Damascus Blade with an Innovative Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Turquoise Composite Stone Ferrule & Butt.  A matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin is also included with the knife. 

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

Specification

Knife Model: Custom Limited Edition, Sukenari Gingami No.3 Nickel Damascus SCL-536 Yanagiba 330mm

Blade Material: Gingami No.3 Nickel Damascus

Rockwell Hardness (HRc): 62

Blade Grind and Edge Shape: Single Bevel Edge 

Handle Material: Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Turquoise Composite Stone Ferrule & Butt

Saya Included: Yes.

Yanagiba 330mm (12.9″) Cutting edge length: 323mm Total Length: 483mm Blade Thickness: 4.3mm Blade Width: 35mm Handle Length: 146mm Total Weight: 311g

 

 

 

About Left Handed Version

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened  50/50 without problems. 

Instructions & Maintenance

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.

 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition. 

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.