Madison, WI, USA. September 2017. When Executive Chef Bee Khang, of Muramoto Downtown, received a 210mm yanagiba from the oldest knife shop in Japan, he came to me for something exquisite.
The requirement of a double-length handle was definitely a challenge, but one I gladly accepted. The results are beyond amazing and Bee was excited to not only have a new 15K blade but a small kitchen sword as well.
Materials include: polished copper + black and white ebony spacers, 5-thousand-year-old silky bog oak, and buckeye burl.