My Yoshihisa Kiya Yanagiba restoration work

[florinbaiduc]

Hi All,

Although I'm doing knife repair and restoration work since about 10 years now, this is my first thread on this forum, so please point out when I'm doing any faux pas, etc...

Well, I thought you`ll be interested in this. A few weeks ago I purchase this old and unused Yoshihisa Kiya 210mm Yanagiba. It was in a pretty bad shape, with rusted and scratched blade, but it was pretty obvious that it was virtually unused.

Here is the first intermediate stage of the restoration (5 hours), with #60, #120, #240 sandpaper and steel wool, and then on the kiriba #1000 waterstone, and #5000 waterstone on the cutting edge. I just love the gorgeous matte appearing. The hira is still untouched by the waterstone, only done by sandpaper. The shinogi starts looking a bit better. The handle was done by the same steel wool:

After another 5 hours of polishing, going through #1500, #5000, #8000 waterstones on the kiriba, plus #1500 on the hira, this is the result, a pretty good mirror on the kiriba:

It is crazy sharp, will shave without any effort and lubricant

 

[knyfeknerd]

Great work!
and welcome to KKF!

 

[cheflarge]

Damn, dude, nice job!!! And welcome to the KKF! :cool2:

 

[florinbaiduc]

Great work!
and welcome to KKF!

Thanks, I guess it increased this knife's value quite a bit. Although it cuts really well, it takes a lot of practice to do get the nice cuts the sashimi chefs do in Japan (but that's why we have youtube, to learn how to do it ). The mirror leaves very good corners and shiny surfaces on the cut pieces of fish.

 

[Godslayer]

Welcome and awesome work.... Is is bad the first thing I wanted to see what that cut some skirt steak haha. I hope to see more threads like this from you. Who knows maybe I'll learn something.

Cheers,
Evan

 

[florinbaiduc]

Welcome and awesome work.... Is is bad the first thing I wanted to see what that cut some skirt steak haha. I hope to see more threads like this from you. Who knows maybe I'll learn something.

Cheers,
Evan

Well, haven't tried it with steak yet, but it leaves very nice pieces of tuna, with mother-of-pearl like iridescence on the surface (because of the film of fat left by the polished surface) . I'll take a picture next time we're having sashimi.

 

[osakajoe]

Nice work and Welcome to the forums. If you haven't already, go introduce yourself in the new members thread to tell us about yourself.

 

[Ucmd]

Great work.

 

[dough]

nicely done sir. welcome.

 

[andre s]

nice work! welcome and thanks for sharing!