Suisin Hayate Kengata Yanagi by Keijiro Doi
Item #: HSU-HAKKY
Size: 10.5" (27cm)
Style: Sashimi Slicer
Master Artisan in Traditional Blacksmithing Arts, Mr. Keijiro Doi entered the world of Sakai City's traditional hand-forged knife crafting at the age of nineteen as an apprentice to his father, Kazuo Doi.

Determined to master his chosen art, the younger Doi applied discipline and hard work to achieve the highest level of craftsmanship, perfecting his skill in the most challenging area of low temperature forging and producing the singularly sharp blades indispensable to professional chefs.

In particular, Doi has received great praise from top caliber chefs throughout Japan for his masterful use of ao-niko or No.2 Blue Steel, an especially high performance material that is extremely difficult to forge.

Doi lives and works by his motto, "A good craftsman never stops learning about his art," and has been improving his technique daily for 60 years. Keijiro Doi is proud to announce the apprenticeship of his son Itsuo, who hopes to carry on the tradition of Japanese hand forging.

The kengata yanagi is forged to look like a Japanese sword. It is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.

Originated in Kansai (Osaka) region.

List Price: $
Price per Item: $1,000.00 – $1,200.00

  
  
  
 
 
Kengata Yanagi
Carbon
Blue Steel #2
Hongasumi
Magnolia Wooden Cover Included
Single Sided
Ebony Wood
Water Buffalo Horn
62


For Left-Handed Customers

  • Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.


Did you know?

  • Korin offers their customers a free maintenance service for all traditional Japanese knives!

  • The initial blade serves as a sharpening guide in the future. Free initial sharpening and uraoshi sharpening is available with every purchase. Please be aware that sharpened knives are not eligible for returns.


General knife care tips and warnings


  • Never wash knives in the dishwasher
  • This is not stain resistant. It will rust and discolor after cutting acidic ingredients or if one leaves it wet.
  • Improper care will result in chipping.
  • Please wipe knives dry after use to prevent rusting. Korin recommends wiping carbon knives with tsubaki oil to keep moisture off the knife.
  • Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
  • We advice all customers to always use sharpening stones to sharpen or hone knives.


Caution

Please be cautious when inspecting carbon knives with wet hands after purchase. We ask customers to inspect all knives prior to using, and will not accept returns on damaged goods. In the event you receive a rusted knife, please call customer service within 48 hours, and we will be happy to assist you.


For more information, please check our pages on different types of sharpening stones or sharpening tips.

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