The Gesshin Kagekiyo knives represent some of the highest levels of craftsmanship and quality we have seen. The blacksmiths, sharpeners, and even lacquerware craftsmen are all amazingly skilled, as can clearly be seen by simply looking at them. In fact, all of the craftsmen are certified craftsmen or dentou-kougeishi (a very prestigious honor). These knives have amazing fit and finish, spectacular grinds, some of the most beautiful handles and saya we've seen on Japanese knives, and amazing geometry. These Ko Yanagiba were originally a special request from our friend Liwei Liao at The Joint Eatery in Los Angeles. He uses them for sukibiki and other fish-related cleaning tasks, but we just think they are a fun small single bevel shape.
Knife Type: Ko Yanagiba
Steel Type: Blue #1 Carbon
Handle Type:Octagonal Ho Wood
Construction Type: Carbon Clad
Hand Orientation: Right Handed
Handle Length: 130mm
Handle Height: 22.44mm
Handle Width: 17.43mm
Handle to Tip Length: 155mm
Heel to Tip Length: 144mm
Width of Spine at Middle: 2.48mm
Width of Spine 1cm from the Tip: 0.53mm
Width of Spine at Handle: 2.68mm
Width of Spine above Heel: 2.61mm
Blade Thickness 1/2 way between the Spine and Edge: 2.51mm