Yanagi-ba

[Mitchell Knives]

This is my interpretation of the traditional Japanese "Yanagi-ba". This blade is typically referred to as a "sushi knife".

I don't eat a ton of fish, so I typically use it for chicken!

I have enclosed a brief Youtube video of the knife in action. I'm not much of a chef, but this knife is clearly a very efficient slicer!

[video=youtube;WhVNJ5ojP9o]https://www.youtube.com/watch?v=WhVNJ5ojP9o[/video]


- 1095
- Visible Hamon
- 60 - 61 HRC
- 3/16" Stock
- Fine Hand Rubbed Finish
- Chisel Grind (Right Hand)
- Urasuki Grind Opposite Primary Grid
- 13" OAL, Cutting Edge of About 8"
- Phenomenally Sharp
- Kydex Sheath Included For Storage


Thanks for looking!

 

[chavez556]

Looks great John. Are you doing your own heat treat ?

John can you do a video tutorial on your handle wraps. The ones out there are pretty low quality and don't include epoxy instructions.

 

[Mitchell Knives]

Thanks!

Yes, I perform all heat treating operations myself.

As for a handle wrapping video, I have been thinking about making one for a while.

My method is unique in some aspects, but still seems to produce great results.

Looks great John. Are you doing your own heat treat ?

John can you do a video tutorial on your handle wraps. The ones out there are pretty low quality and don't include epoxy instructions.