IzuhaYanagiba Sashimi Knives, made by swordsmith Teruyasu Fujiwara the 4th, are top-of-the-line on this planet. He explains that the manufacture of these knives requires all the sword making experience and techniques passed down in his circle of relatives through the generations. As with famous swords of old, he has given these knives a name,Izuha which is the name of the steel. Fujiwara knives are widely coveted by professional chefs for their incredibly sharp, long lasting edge.Mr. Fujiwara makes the complete knife from begin to finish. For the blade, he uses a proprietary #1 white high carbon steel (1.5%) referred to as Izuha-kou forged laminated to wrought iron. The blade is then hardened to Rockwell 64-65 and attached to a magnolia wood take care of. Every knife is fully sharpened to a razor edge. Mr. Fujiwara makes this knife for professional chefs during Japan. Blade length is 14″, and overall length is 20½” A magnolia wood scabbard is included.
Free Lift Gate Delivery on large units Included to get unit off the truck only.
These finely crafted small knives come from the Tosa Region on Shikoku Island, where the master blacksmiths still adhere to the old ways.
The master blacksmiths hand hammer a lamination of high carbon “white steel” between two layers of soft wrought iron.
The handles are comprised of Ho wood.
They come well sharpened with instructions for maintaining a razor edge. The small blade makes a great paring knife for fruit and vegetables.