- Joined
- Aug 29, 2018
- Messages
- 2,293
- Reaction score
- 4,907
$160 shipped spf
278mm edge
4.5mm spine at machi
38mm tall
208g
298mm machi to tip
Extra tall, extra thin geometry yanagi. Still has a thick spine. White steel, good fine heat treat with fine grain. I feel it takes a finer edge than most Sakai white steel yanagiba. Arrived to me with broken tip, so I got to see the fine smooth grain there. Good harder white steel and very difficult to straighten. Edge side of ura makes contact straight but spine side doesn't quite and there's wobble, so I have to hold the edge down (but not flex it flat) for the flat plate pics. Ura at the machi has a step from the maker that is annoying, but doesn't prevent uraoshi sharpening. Most Sakai yanagi are springy, this one is a bit harder than that, kinda menacing. Machi and neck shape is different than every Sakai yanagiba I've seen. The cladding line on the back is not normal sakai style, nor the yanagiba shape, nor the long neck and slightly shorter bevel and extra height (though I have seen extra tall Sakai yanagiba). Blade face has horizontal grind marks, unlike most Sakai knives which have diagonal grind marks there. Sharpened and straightened, low spots remain. Ura has full contact except at very heel where there's low contact, but that will go away with sharpening. The tip does make contact but may need more ura work as it wears. I can do hammering for the tip but would rather not as it's not strictly needed and I gotta pay a lot of attention to not crack stuff. Resembles some Wakui yanagiba I've seen. Scratches on ura and blade face. Buffalo horn handle
278mm edge
4.5mm spine at machi
38mm tall
208g
298mm machi to tip
Extra tall, extra thin geometry yanagi. Still has a thick spine. White steel, good fine heat treat with fine grain. I feel it takes a finer edge than most Sakai white steel yanagiba. Arrived to me with broken tip, so I got to see the fine smooth grain there. Good harder white steel and very difficult to straighten. Edge side of ura makes contact straight but spine side doesn't quite and there's wobble, so I have to hold the edge down (but not flex it flat) for the flat plate pics. Ura at the machi has a step from the maker that is annoying, but doesn't prevent uraoshi sharpening. Most Sakai yanagi are springy, this one is a bit harder than that, kinda menacing. Machi and neck shape is different than every Sakai yanagiba I've seen. The cladding line on the back is not normal sakai style, nor the yanagiba shape, nor the long neck and slightly shorter bevel and extra height (though I have seen extra tall Sakai yanagiba). Blade face has horizontal grind marks, unlike most Sakai knives which have diagonal grind marks there. Sharpened and straightened, low spots remain. Ura has full contact except at very heel where there's low contact, but that will go away with sharpening. The tip does make contact but may need more ura work as it wears. I can do hammering for the tip but would rather not as it's not strictly needed and I gotta pay a lot of attention to not crack stuff. Resembles some Wakui yanagiba I've seen. Scratches on ura and blade face. Buffalo horn handle
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