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Can anyone identifty this knife brand?

post #1 of 9
Thread Starter 

I received this knife as a gift from my old sushi purveyor. Just curious if anyone might know anything about it. The box gives very little information.

 

Sashimi.jpg

 

Thanks for any help.

 

-Alex

post #2 of 9

I see things that look similar behind the counter at some of my local asian stores. They're not particularly expensive, but I've never handled any of them.

post #3 of 9

It appears to be a yanagiba.  A yanagiba is primarily used to slice already-trimmed proteins, and is one of the knives used in a traditional, professional, Japanese, three-knife set.  The other two are the deba and usuba

 

Looking at the proportions, I'd guess the length of the knife at 210mm.  That's on the short side for that type of knife, but hardly uncommon.

 

I can't tell you anything about the quality of your knife or the identity of its maker; but the price range runs from very cheap to incredibly expensive.  Try posting the pic on a knife forum with some members who read Japanese.  

 

There are many ins and outs to using and sharpening a yanagiba.  You'd be better off talking to someone who uses one.

 

BDL 


Edited by boar_d_laze - 7/10/12 at 8:14am
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post #4 of 9

sakai kikutaka

post #5 of 9
Quote:
Originally Posted by JBroida View Post

sakai kikutaka

I'm no expert on these things but the picture above doesn't have the blade wideness to be that based on other pix on the web.

post #6 of 9

I agree with JBroida, Out of the visible/understandable symbols on the box, the middle says "kiku".

post #7 of 9

i know that brand... i know who makes it.  I'm sure thats what it is.

post #8 of 9

Take a look at: http://santoku-office.com/index.php?Yanagiba, scroll down to Kikutaka, the blade engraving/stamp looks close

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #9 of 9

Nice gift from a purveyor no matter what brand it is.

 

Dave

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I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
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