Azuma Minamoto No Masahisa Honyaki Yanagiba 300mm Blue I Steel

Item: azuma-minamoto-no-masahisa-honyaki-yanagiba-300mm-blue-i-st300
Regular Price: $1,070.00
Price: $995.00
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About This Item

Azuma Minamoto No Masahisa Honyaki Yanagiba 300mm Blue I Steel Blade with Ebony Octagonal Shaped Handle and Ho Wood Cover

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The origin of Azum Minamotono Masahisa is served Genji family as sword smith for hundreds years. Right after Samurai era was ended, as many as sword smiths, Azuma Minamotono Masahisa started to change into Deba knife blacksmith in 1873. Their shop was opened in Nihonbashi fish market where was at old fish market location in Tokyo, and the factory was opened at Kanda Kaji-Cho.

AMM sent engineer Taro Sumida to Europe and U.S.A. to learn manufacturing western style cutlery in 1908.

AMM added new department western machinery cutlery (Masahisa engineering now) on Japanese cutlery department already had. The technology that learned from western countries is the origin of Gyuto manufacturing in Kanto (around Tokyo area). Many craftsmen had learned the technology in Masahisa engineering set up their business, and those people help to devote spreading how to make Gyuto to all over Japan. In 1910-1920, their paper money cutlery started as delivery goods to Ministry of finance in Japan. According Nihonbashi fish market moved to Tsukiji fish market, their shop also moved to Tsukiji fish market. AMM is also very famous for manufacturing forged Tuna knife (Maguro kiri or Oroshi Bocho) providing Tuna filleting professional people. They invented and started making long bladeTuna fillet knife without cutting tuna in round slices. Lots of Tsukiji fish market tuna companies and large tuna trading companies favor to use their signature tuna knife. AMM is one of the most reliable knife makers between fish companies in Tsukiji and chefs coming to Tsukiji fishi market. During WW II, AMM had made military sword called Showa Shinto by military order. The third generation who is Mr. Mitsuo Ogawa born in 1933 had been trained forging and sharpening skill under senior brother blacksmith passed away several years ago, and the fourth generation, Ms. Yuka Ogawa takes over the business. Their way to make cooking knife is free forging the same as traditional way to make sword or cutlery in Japan. Their knife making is to start from a small clot of steel, and then it is heated and pounded to make the shape of a knife, so they can make all kinds of special orders, because they do not cut off seat metal pressing out by mold metal cutter like easier and faster way to make the knife. AMM makes even Gyuto with the same traditional way.

By the way, this Yanagiba is used kind of rare steel on the edge that is called blue I steel which is added more carbon, Tungsten, and Chrome to blue II steel. According to add more carbon, it becomes harder by tempering than blue II steel does. It is acquired higher skill craftsmanship to forging and tempering with blue I steel. It makes the knife edge harder and sharper than blue II steel, and the sharpness on the blade edge last longer than blue II steel. That means once it gets sharp edge needs less times sharpening required. The other hand, it takes more time to removing chip, if we get chip on the blade. It is also little more fragile than blue II steel because of the higher hardness. It might be little easier to be corrosive, and getting little easier to have chip on the blade (because it is harder steel), and taking more time to sharpen.

The length of the blade: (11 3/4inch, 300mm) The total length of the knife: ( 17 3/4 inch, 450mm) Knife weight is 9.7oz. The heel part of the spine width is (4mm, 3/16inch) wide.