* 330-Yanagi Handle size is recommended.* The handle will be installed after purchasing the knife and handle together. If purchasing multiple handles and knives, please specify what goes where in the remark.
It is an experimental creation that brings together the aesthetics of traditional Japanese swords and the functional language of a modern kitchen knife, with a renewed focus on both hamon expression and blade geometry.
Yao initially set out to pursue a "Juka-Choji (重花丁子)" Hamon reminiscent of the legendary "Yamatorige (山鳥毛)". As the process unfolded, however, the hardened pattern evolved into something closer in spirit to sanbonsugi. The result feels rhythmic and alive, rising and falling along the edge with natural movement. The hamon flows fluidly across the blade, catching shifting light and revealing a vivid sense of depth and energy.
The blade profile reflects the same spirit of exploration. Drawing inspiration from the "Naginata (薙刀)", its distinctive curvature is thoughtfully integrated into a sakimaru tip. The pronounced reverse curve at the point creates a powerful visual presence while reinforcing an assertive and controlled cutting character.
The Xinguo team approaches grinding and finishing with uncompromising discipline. The blade is polished to near-mirror clarity, transitions are seamless, and each detail is executed with restraint.Through Xinguo’s proprietary etching process, the steel reveals a refined blue depth. Careful forging encourages the formation of rich "Jihada (地肌)", subtle carbide banding that adds quiet texture and dimensional nuance, enhancing the blade’s luminous character while preserving a sense of control and sophistication.
Specification:
Tip to Heel: 403 mm Tip to Machi: 420 mm Maximum Blade Height: 36 mm Spine Thickness: 4 > 2 mm Weight: 229 g Origin: China Bevel: Single Steel Core: White 2 Cladding: Mizu-Honyaki Hardness: 61±1 HRC Corrosion Resistance: Low