A Japanese steel knife manufacturer, whose products are used in Michelin-starred kitchens around the world, has released its longest blade yet.
Kamikoto has announced the release the 13-inch Yanagiba which is handcrafted from Japanese Honshu steel molten at more than 3,000°F near the shorelines of Tokyo Bay, Japan.
The knife has been designed to “flawlessly” manage long and deep, straight cuts, and according to the manufacturer is capable of skinning large fish in a single motion.
Using a process refined over generations, the product is sharpened by Kamikoto’s master knifesmiths and each blade is individually inspected before leaving the workshop and being shipped to customers.
The 13-inch Yanagiba is being introduced through a limited-edition run of blades that are currently available on a first-come, first-served basis, available for $320.
Kamikoto is a premium producer of Japanese steel knives, relying on traditional craftsmanship methods and using steel exclusively sourced from select and carefully chosen steel mills on the Honshu island in Japan.
The company says: “While the world around us has moved to less exacting production techniques, Kamikoto has stayed true to its original values based on craftsmanship and quality.”
The company serves a clientele of executive chefs based out of restaurants in the US, as well as in Asia and Europe.