Been curious for a while now. The yanagibas produced by many high end makers have a small flap of low carbon steel that goes over the spine of the knife and extends a small way down the back of the blade near the choil. I know these knives have to "rest" for a a few months and straightened for de-banana-ification purposes. I'm doubting this extra operation is for the sole purpose of showing the skill of the maker. I it there to keep things straight after the equalization process?
..this has totally been bugging me for some time...
~Jason
..this has totally been bugging me for some time...
~Jason