Vintage Japanese Fujiwara Kanefusa Yanagiba Knife 220mm Carbon Steel Made in Japan 582

Experience a traditional slicing format with a vintage Japanese yanagiba

Recorded as Fujiwara Kanefusa, this pre-owned yanagiba pairs a 220mm carbon steel blade with a wooden handle and right-handed single-bevel geometry. Internal handle rust is noted in the existing condition record. Have the handle and tang assessed before food preparation; this listing does not establish ready-to-use condition.

The Specs

• Recorded maker identification: Fujiwara Kanefusa; individual attribution not independently authenticated
• Knife type: yanagiba
• Steel recorded: carbon steel; exact grade not specified
• Blade length recorded: 220mm
• Overall length recorded: 350mm
• Blade thickness recorded: 2.4mm; measurement location not specified
• Bevel recorded: single bevel, right-handed; edge angle not specified
• Handle recorded: wood; species not specified
• Weight recorded: approximately 250g
• Hardness: earlier 58 HRC figure requires verification
• Construction previously listed: fully forged, full tang; not independently verified
• Origin recorded: Japan
• Condition: vintage, pre-owned; internal handle rust described in earlier notes as minor, extent requires assessment
• Production date: not established

Heritage & Use

The Fujiwara Kanefusa identification is retained from the existing listing. Earlier notes connect the name to a historical swordmaking lineage in Seki, but do not authenticate this blade's maker or production era. The yanagiba format is associated with drawing cuts through boneless fish, and its recorded right-handed geometry matters for technique and maintenance. The earlier claim that the blade is in great condition is not a documented assessment. Internal handle rust should be examined to determine appropriate restoration and whether the handle and tang remain secure.

Care & Maintenance

• Have the internal rust, tang and handle security assessed and any necessary restoration completed before kitchen use
• Hand wash only; never use a dishwasher or soak the wooden handle
• Dry immediately and remove active rust rather than treating it as patina
• Apply a light coat of food-safe blade oil before extended storage
• Do not use a honing rod or convert the edge to a double bevel
• Sharpen on suitable water stones, preserving the right-handed main bevel and existing back-face geometry; consult a specialist if unsure
• Avoid bones, frozen ingredients, impact work and twisting through hard food
• Store clean and dry with the edge protected