Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8″) LEFT

Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8″) LEFT is one of the rare blades only suitable for left-handed users!

The Kawamura Kiritsuke Yanagiba Aogami #1 knife originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art.

The combination of the mirror finish surface and traditional Japanese magnolia wood handle reflects two values: minimalist and traditional. The knife stands out with its length and sharp, downward curved (‘K-tip’ style) tip. The blade surface is decorated with a unique hand-carved kanji signature and a matt kasumi line, which was achieved on traditional grinding stones.

BLADE SHAPE:
The Kiritsuke Yanagiba has a narrow blade that is particularly suitable for cutting thin pieces of fish and meat (carpaccio) and for removing the skin from fish. The blade of the knife curves sharply downwards just before the tip (k-tip), hence the name Kiritsuke. The tip of the blade is excellent for precise cutting and allows for fine, decorative work as well as for trimming and removing skin, which is easily pierced due to the tip.

The single-sided ground blade is suitable 🚨 for left-handed users only!

STEEL:
The center of the knife is Yasuki Blue #1 (Aogami) steel, which ranks at the very top of quality Japanese steels. It is extremely hard steel, which means that it retains super-fine sharpness for a long time despite its extensive and long-lasting usage. In addition, due to the high carbon content, the knife is very easy to sharpen. The outer layers are made of softer stainless steel, giving the knife extra protection from rust. Only the very edge of the blade will require additional maintenance (where Aogami steel is exposed). (⚠️ read more about knife maintenance here). 

LAMINATION:
The blade is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call ni-mai lamination. This lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.

→ Want to learn more about blade construction and lamination? Read our articles Blade Construction: Geometry and Blade Construction: Lamination.

HANDLE:
The blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood, with a buffalo horn ferrule. The combination was carefully chosen – the difference in colors is very subtle, resulting in an elegant look. 

Did you know?
The ferrule made from buffalo horn can withstand more force than ferrule made from wood and is a natural material most similar to wood in the way it expands and shrinks in response to temperature changes.

ABOUT THE BLACKSMITH:
Sakai Kikumori has been producing kitchen knives with skilled craftsmen since 1925. The chef’s culture has been supported by the creation of traditional knives in Sakai, a town known as the home of kitchen cutlery in Japan. Kikumori smithy is considered one of the best knife makers in the region.