The Guren Kengata Yanagiba is the most specialized knife in the Homura Guren lineup - a 300mm single-bevel yanagiba with the kengata profile tip, finished in Doi-san's kurouchi tsuchime (hammered, as-forged) aesthetic rather than the polished kasumi surface of the Homura Kasumi yanagiba. The kengata tip - the same reverse-tanto-inspired profile used on the kengata bunka format - adds precision at the point that a standard square-ended yanagiba cannot offer, making it suitable for detail work at the tip alongside the long draw strokes that yanagiba work demands. Itsuo Doi forges these by hand from Blue #2 (Aogami 2) carbon steel and signs each one with his personal seal - a mark of authenticity and craft that runs across the entire Guren line.
Single bevel construction is the traditional choice for Japanese raw fish preparation. The flat (ura) face of the blade glides against the cutting surface and guides the stroke, while the beveled face does the cutting work. The result is a cleaner, more precise cut through protein than a double-bevel blade can achieve at equivalent blade length, which matters for sashimi presentation where the quality of the cut is visible in the finished slice. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina over time alongside the reactive Blue #2 core, and the tsuchime (hammered) surface adds texture that prevents the cladding from sticking to food during the draw stroke. With a blade length of 285mm and weighing over 300g, it is a substantial professional knife. The burnt urushi oak octagonal handle is traditional and well-fitted.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - do not put it in the dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.Brand: Sakai Takayuki
Line: Homura Guren
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Blue #2 (Aogami 2)
Cladding: Iron
Finish: Kurouchi (Black Finish), Tsuchime (Hammered)
Edge Grind: Single Bevel, Right Handed
Knife Type: Kengata Yanagiba
Engraving: Doi's Personal Seal
Handle: Urushi Oak Octagonal, Burnt Finish
Weight: 10.7 oz (304 g)
Blade Length: 285 mm
Spine Thickness at Base: 4.5 mm
Blade Height: 39 mm
Single bevel construction is the traditional choice for Japanese raw fish preparation. The flat (ura) face of the blade glides against the cutting surface and guides the stroke, while the beveled face does the cutting work. The result is a cleaner, more precise cut through protein than a double-bevel blade can achieve at equivalent blade length, which matters for sashimi presentation where the quality of the cut is visible in the finished slice. The kurouchi (black finish, as-forged surface) iron cladding develops a working patina over time alongside the reactive Blue #2 core, and the tsuchime (hammered) surface adds texture that prevents the cladding from sticking to food during the draw stroke. With a blade length of 285mm and weighing over 300g, it is a substantial professional knife. The burnt urushi oak octagonal handle is traditional and well-fitted.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use and avoid leaving acidic foods on the blade. Hand wash only - do not put it in the dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.
