SOLD Hisamoto 300mm yanagiba

[refcast]

$80

305mm machi to tip
290 edge
236g
38mm tall
4.1mm at handle

I swear it's some sort of stainless. Does not sharpen like a carbon at all. It does have pitting type rust but no patina. Haven't intentionally tried to force a patina though. Extra thin and tall. Gets sharp like a vg-type steel or ginsan maybe. Does bite into hair decently well. Feels rubbery skidding on stones. Not particularly hard, could tell when straightening it because it required less force than normal, but so abrasion resistant. Also a pain to deburr after coarse stones. So painful. Sharpening feedback? What feedback. Tears and left microchips after coarse stone deburring. One of the most unpleasant steels I've sharpened. Feels like sharpening stale glassy bouncy rubber. Iron is grabby and somewhat coarse feeling. It does actually get to a good edge. Not a bad edge or mediocre edge or awesome edge, but an actually good edge. Wide bevel sharpened and fingerstone. Extremely thin tip. Thinner taller yanagiba. Very last mm of tip is chipped

Old stock with different engraving than newer ones. I know there's a ginsan hisamoto new for sale yanagiba though.

 

[refcast]

Deep low spot at heel, small deepish low spot at tip. Scratching on blade face

 

[knifeq2121]

haha honest review of that steel huh

 

[refcast]

Apparently it's not stainless.

Uh, entry level yanagiba. Goes through potatoes and onions. Good geometry and edge feel through produce. Bad feedback in sharpening. But it's a cheap straight yanagiba