Kikuichi Kokaji White Carbon 9.4-inch (240mm) Kiritsuke Yanagi

Specifications

• Series: Kokaji White Carbon Kiritsuke
• Type: Kiritsuke yanagi (sashimi knife with angled tip)
• Blade length: 9.4 inches (240mm)
• Edge steel: White #2 carbon steel
• Construction: Hand forged by the Kokaji-kai smiths, White #2 edge with SK carbon steel back; hand-engraved chrysanthemum
• Hardness: 61 to 62 HRC, per Kikuichi
• Bevel: Single bevel (traditional Japanese grind); left-handed versions by special order from Kikuichi
• Handle: “D”-shaped wa (Japanese) handle, Japanese magnolia, with water buffalo horn ferrule
• Included: Saya, per Kikuichi
• Made in: Sakai, Japan

Kikuichi Traditional and Carbon Knives Compared

Our Kitchen Knife Shapes guide explains the yanagi, kiritsuke and gyuto shapes.

Carbon Steel Care

Kikuichi cautions that carbon steel will patina with regular use and will rust if left wet, and that the patina is not a defect. Wash the knife by hand, dry it at once and apply a thin coat of Kikuichi Tsubaki Camellia Knife Oil before storing. Kikuichi also advises care when cutting anything that may contain bones, pits, seeds or hard pieces, or that was previously frozen. Never use a dishwasher.