Kitaoka Blue #2 Yanagiba 300mm

The yanagiba is a slicer's dream. Graceful, sexy, and capable of amazing sharpness, you'll find a yanigiba in the hands of every sushi chef worth their salt. Yanagi means "willow leaf" and refers to this knife's long, narrow shape. The yanagiba is a traditional Japanese blade that is only sharpened on one side. This is known as "single bevel." Traditionally used for slicing sashimi, they are equally at home with a roast beef, hams, or other cooked boneless proteins.

The 300mm yanagi featured here is a perfect size for users with lots of board space looking for the best slicing experience achievable using one single pull stroke. This cutting style is essential in sushi preparation as it ensures that the delicate flesh of the fish is left completely unharmed by the bruising forces of a blunt blade or sawing action.

The blade is fashioned from Hitachi Blue paper #2 steel. This popular alloy has extra chromium and tungsten added which differentiates it from its White #2 sibling. The blade is single-beveled so the back side is almost flat with just a slight concave profile. This aids in food release and the ability to guide the blade through the soft flesh in a precise and single stroke action.

This knife comes with a traditional rosewood octagonal handle. Once you go yanagiba, you’ll never go back. Please note Kitaoka installs the machi on his knives with a gap that is called Tokyo Style. It's not a flaw, it's an aesthetic choice based on a traditional way of installing the handles. See photo #4 for a visual.

Maker: Kitaoka

Weight: 7.9 oz (224 g)

Edge Length: 290 mm

Total Length: 454 mm

Spine Thickness at Base: 3.5 mm

Blade Height: 35.8 mm

Type: Yanagiba

Grind: Traditional Single Bevel Right Handed

Steel: Blue #2

HRC: 62-63

Handle: Rosewood Octagonal

Ferrule: Black Pakkawood

Finish: Satin

Handle Install: Exposed Machi see photo #4

Please note: We are only shipping Kitaoka knives in the USA

A video posted by Chefknivestogo (@chefknivestogo) on Apr 26, 2016 at 3:10pm PDT