- Joined
- Aug 29, 2018
- Messages
- 2,420
- Reaction score
- 5,403
$120
156g
30mm wide
4.3mm thick
270mm heel to tip
Feels like white steel, very dry edge feel in sharpening and use. Abradable, hard, and crisp with excellent sharpening feedback and edge. If I had to say, I'd say white 1, but regardless of 1 or 2, it's an awesome white steel. This particular one is the driest feeling edge of any steel I've used. Better than unshu yukimitsu for me. Feels like more carbon, but not glassy. I can powderize my fingernail, it lets me shave that fine. Low spot near edge where kanji are. My favorite Sakai blacksmith. I have no idea who they are. I've had 3 yanagiba from them, with the same steel feel and super low or non existent carbon migration to the iron, as well as almost no oxide in the lamination, or none at all. Straigtened. Ura at last mm of tip had no contact so I reprofiled the spine. Hard steel is difficult to bend, higher risk of cracking, with no iron backing at the very last mm of tip. So reprofiling was the best option. Pitting or KU at ura near edge 1/3 toward the heel. Likely KU because there's no pitting that deep anywhere else on the knife. Removed recurve it came with, thinned and wide bevel sharpened, fingerstone finish. Lacquer still on blade face and ura.
@ch_br
Same blacksmith as the @ethompson yanagiba. That one was some sort of blue though, with more coarse banding
156g
30mm wide
4.3mm thick
270mm heel to tip
Feels like white steel, very dry edge feel in sharpening and use. Abradable, hard, and crisp with excellent sharpening feedback and edge. If I had to say, I'd say white 1, but regardless of 1 or 2, it's an awesome white steel. This particular one is the driest feeling edge of any steel I've used. Better than unshu yukimitsu for me. Feels like more carbon, but not glassy. I can powderize my fingernail, it lets me shave that fine. Low spot near edge where kanji are. My favorite Sakai blacksmith. I have no idea who they are. I've had 3 yanagiba from them, with the same steel feel and super low or non existent carbon migration to the iron, as well as almost no oxide in the lamination, or none at all. Straigtened. Ura at last mm of tip had no contact so I reprofiled the spine. Hard steel is difficult to bend, higher risk of cracking, with no iron backing at the very last mm of tip. So reprofiling was the best option. Pitting or KU at ura near edge 1/3 toward the heel. Likely KU because there's no pitting that deep anywhere else on the knife. Removed recurve it came with, thinned and wide bevel sharpened, fingerstone finish. Lacquer still on blade face and ura.
@ch_br
Same blacksmith as the @ethompson yanagiba. That one was some sort of blue though, with more coarse banding
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