Tamahagane Yanagi Ba,

Bill Burke

Bill Burke

Joined
Aug 1, 2008
Messages
1,762
Here are a couple of pictures of a Yanagi that I made. My own tamahagane folded to ~ 10,000,000 layers, forge to shape water quenched. Sheoak handle buffalo horn feral.
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Sam I'll look at the others and see if they are any better but I think thos are the best I have. I made the steel from for different smelts that I did and a piece of tamahagane that I brought back from Japan. all smelt flattened, broke, sorted, welded and folded six times seperately then the bars cut into equal lengths, stacked and welded folded twelve times.


SShepherd said:
interesting hada Bill, you have any better pics of it ?

what did you make your steel from ?
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I like it. What's the length? Is it ground like a traditional Yanagi?
 
Morrow, It is traditionally ground. Backside is hollow ground on a 48 inch diameter radius platten. the front is ground with a slight bevel above the shinogi and a steeper bevel down to a zero edge. I sharpened on water stones with a very slight secondary bevel.

Here is a picture of the backside and the only other semi clear picture of the Hada.
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Morrow said:
I like it. What's the length? Is it ground like a traditional Yanagi?
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Bill Burke said:
Morrow, It is traditionally ground. Backside is hollow ground on a 48 inch diameter radius platten. the front is ground with a slight bevel above the shinogi and a steeper bevel down to a zero edge. I sharpened on water stones with a very slight secondary bevel.

Here is a picture of the backside and the only other semi clear picture of the Hada.
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So you're saying it's sharp. :D
 
I do not know all of the Japanese knife terms, but I know that is a beautiful knife. Well done!
 
kimsalls said:
I do not know all of the Japanese knife terms, but I know that is a beautiful knife. Well done!
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Quick translation.....this style knife is usually used to cut raw fish. This knife (due to the grind) is meant to be used by a right handed person. The best way to use this style knife is one continuous pull cut starting from heel to tip. I have a couple Yanagi and use them for far more tasks than cutting up raw fish. They certainly don't fill the roll of an all purpose chef's knife but they are slicing machines when done right and this one certainly appears to be.
 
Pardon my ignorance, but was it a clay-less quench to end up with the random looking hamon? Whatever it is, I like it.

Rick
 
I just saw this knife for the first time.
I love it!
The random pattern on the blade makes a real nice contrast with the super clean handle.
 
Hey Bill nice to see you use that Tamahagane you brought back. Was wondering what happened to it.
 
Hi Bill,

Haven't dropped in on this forum before, or I would have commented sooner. I think it is a stunning interpretation of the Yanagi Ba. Aside from the fit/finish execution, I especially like what you did with the steel. 10,000 folds is crazy. The hamon is killer. The way that the choil actually is the same width as where it meets the handle is cool - I don't really like how some of the Japanese made knives have that skinny choil area that does not mate well with the handle. Wood is excellent. In general, whoever owns this knife should be more than happy every time they hold it.


Bill Burke said:
No comments huh.
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