- Joined
- Aug 29, 2018
- Messages
- 2,428
- Reaction score
- 5,441
$140 shipped back for sale
Updated photos at bottom
5.7mm spine at handle
300 edge
330 machi to tip
33.5mm tall at heel
215 g
Made by the father of the current generation Unshu Yukimitsu; the stamps are different than the current generation, and match a nakiri I know are made by the previous generation Unshu Yukimitsu. I'll post a comparison later. Bevel is evened but low spot at the tip. Knife was straigtened which took a while. . . Most painstaking one I've done. I had to resolve two spots where the ura wouldn't contact but the full ura contacts now. Big chips on the handle ferrule. Spider web black rust that is only surface deep. Small inclusions throughout the lamination line. Steel is slightly softer than current generation Unshu Yukimitsu, a little harder to deburr, higher peak edge taking though. Iron doesn't have seem to have banding like the current generation. Lacquer still on parts of the blade. Small microchip near very heel. Profile is such that the widest part of the blade is near the middle of the profile. Typical Sakai yanagiba this length are around 37mm tall and a bit thinner at 5mm. They also have a more upturned tip. Handle is discolored and slightly dried from age. Box doesn't smell of smoke or fire, but looks really, really aged. In the process of refinishing, want to finish before shipping.
Updated photos at bottom
5.7mm spine at handle
300 edge
330 machi to tip
33.5mm tall at heel
215 g
Made by the father of the current generation Unshu Yukimitsu; the stamps are different than the current generation, and match a nakiri I know are made by the previous generation Unshu Yukimitsu. I'll post a comparison later. Bevel is evened but low spot at the tip. Knife was straigtened which took a while. . . Most painstaking one I've done. I had to resolve two spots where the ura wouldn't contact but the full ura contacts now. Big chips on the handle ferrule. Spider web black rust that is only surface deep. Small inclusions throughout the lamination line. Steel is slightly softer than current generation Unshu Yukimitsu, a little harder to deburr, higher peak edge taking though. Iron doesn't have seem to have banding like the current generation. Lacquer still on parts of the blade. Small microchip near very heel. Profile is such that the widest part of the blade is near the middle of the profile. Typical Sakai yanagiba this length are around 37mm tall and a bit thinner at 5mm. They also have a more upturned tip. Handle is discolored and slightly dried from age. Box doesn't smell of smoke or fire, but looks really, really aged. In the process of refinishing, want to finish before shipping.
Last edited:
this + a new handle would have been stellar
