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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 tsukibiki and other fish-related cleaning tasks, but we just think they are a fun small single bevel shape.
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Knife Type: Ko Yanagiba
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Steel Type: Blue #1 Carbon
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Handle Type: Octagonal Ho Wood
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Construction Type: Carbon Clad
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Hand Orientation: Left Handed
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Handle Length: 130mm
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Handle Height: 22.44mm
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Handle Width: 17.43mm
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Handle to Tip Length: 155mm
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Heel to Tip Length: 144mm
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Width of Spine at Middle: 2.48mm
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Width of Spine 1cm from the Tip: 0.53mm
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Width of Spine at Handle: 2.68mm
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Width of Spine above Heel: 2.61mm
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Blade Thickness 1/2 way between the Spine and Edge: 2.51mm
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Blade Height at Heel: 28mm
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Weight: 84g
