Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8") LEFT
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āļø No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8") LEFT is one of the rare blades only suitable for left-handed users!
The Kawamura Kiritsuke Yanagiba Aogami #1 knife originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art.
The combination of the mirror finish surface and traditional Japanese magnolia wood handle reflects two values: minimalist and traditional. The knife stands out with its length and sharp, downward curved ('K-tip' style) tip. The blade surface is decorated with a unique hand-carved kanji signature and a matt kasumi line, which was achieved on traditional grinding stones.
BLADE SHAPE:
The Kiritsuke Yanagiba has a narrow blade that is particularly suitable for cutting thin pieces of fish and meat (carpaccio) and for removing the skin from fish. The blade of the knife curves sharply downwards just before the tip (k-tip), hence the name Kiritsuke. The tip of the blade is excellent for precise cutting and allows for fine, decorative work as well as for trimming and removing skin, which is easily pierced due to the tip.
The single-sided ground blade is suitable šØ for left-handed users only!
STEEL:
The center of the knife is Yasuki Blue #1 (Aogami) steel, which ranks at the very top of quality Japanese steels. It is extremely hard steel, which means that it retains super-fine sharpness for a long time despite its extensive and long-lasting usage. In addition, due to the high carbon content, the knife is very easy to sharpen. The outer layers are made of softer stainless steel, giving the knife extra protection from rust. Only the very edge of the blade will require additional maintenance (where Aogami steel is exposed). (ā ļø read more about knife maintenance here).Ā
LAMINATION:
The blade is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call ni-mai lamination. This lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the bladeās hard core. This reinforces the bladeās structural integrity and consequently makes it tougher.
ā Want to learn more about blade construction and lamination? Read our articlesĀ Blade Construction: Geometry and Blade Construction: Lamination.
HANDLE:
The blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood, with a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look.Ā
Did you know?
The ferrule made from buffalo horn can withstand more force than ferrule made from wood and is a natural material most similar to wood in the way it expands and shrinks in response to temperature changes.
ABOUT THE BLACKSMITH:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef's culture has been supported by the creation of traditional knives in Sakai, a town known as the home of kitchen cutlery in Japan. Kikumori smithy is considered one of the best knife makers in the region.
Blade shape: Yanagiba
Steel type: Aogami #1
Blade construction: Ni-mai / migaki
Hardness (HRC scale): 62-63
Overall length: 450mm (17.7")
Blade length: 300mm (11.8")
Blade height: 37mm (1.5")
Spine thickness: 3.6mm (0.14")
Weight: 170g (6 oz)
Handle length: 145mm (5.7")
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Sakai Kikumori
Location of the smithy: SAKAI / Osaka Prefecture / Japan
āļø Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible.Ā We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products mightĀ not look exactly as they are seen on screen.
āļø THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina.Ā The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
ā Wipe it regularly with a clean and dry cloth (you can also do this during use).
ā After use, rinse it with lukewarm water and wipe it dry.
ā Coat it regularly withĀ knife maintenance oilĀ or plain refined sunflower oil.
ā Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
ā ForĀ in-depth information about patina, readĀ ourĀ dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
ā Use a wooden, plastic or rubber cutting board.
ā After use, wash the knives and wipe them dry.
ā For storage, use a knife holder or a protective knife sheath (saya).
ā A good cutting technique is your best bet to prolong sharpness.
ā Use sharpening stones to sharpen the knife.
āļøDonāt leave the knife in the sink. Wash it by hand.
āļøDonāt wash the knife in the dishwasher.
āļøDonāt use the knife on glass, ceramics, marble or steel surfaces.
āļøDonāt scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
āļøKnife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
ā For more details, read our guide
on Maintenance of Kitchen Knives.
š¤ Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- ā¬10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREEĀ - all orders over ā¬300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costsĀ ā¬15.Ā All orders are shipped with UPS Express (2-3 business days). Free shipping on orders overĀ ā¬300.
- Russia (currently not available) - shipping to Russia costsĀ ā¬40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT).Ā All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we canāt offer you a refund or exchange.
ā Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
āļø Instructions and knife care leaflet.
āļø A preventive Band-Aid ā the knives are very sharp! š
āļø Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet ā so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
āļø We also offer a special gift wrapping option with the traditional Japanese washi paper.
Quiz
Still doubting which type of Japanese knife should best fit your needs?Ā
We createdĀ a 5-steps quiz toĀ help you find theĀ perfect knife based on your cooking skills and the type of food you prepare.
