33cm is one of the most popular lengths for yanagiba knives. The longer the blade the better the slice might not be a fact but in many knife enthusiast circles and sushi restaurants it is regarded as a truism.
The Doi Blue Steel 330mm Yanagiba is hand-forged by Keijiro Doi in Aogami #2 steel. Blue Paper Steel #2 has the same Carbon Content as White Steel #2 but with the additional elements, Harmonium and Tungsten. With these additional ingredients, Blue Steel #2 blades exhibit better edge retention and durability. Doi-san was the first man to forge this steel using the low temperature forging technique known as ‘yakidoshi’.
Each blade is clad on one side (called Ni-Mai Awase) with a soft steel layer or Jigane. This layer wraps around the spine of the blade and extends to the shinogi line where the core (Hagane) steel is exposed. This knife is truly a work of functional art. The jigane and edge bevel are polished, which emphasizes the lovely blade path. Hand chiseled kanji script is featured on the front side to further enhance the beauty of the knife.
Mr. Doi, now retired, entered into blacksmithing at the age of 19 as an apprentice to his father. He is considered a traditional craftsman and in 1987 received the highest honor from The Ministry of International Trade and Industry.
The Doi Blue Steel 330mm Yanagiba knife comes with an ebony wood handle with black buffalo horn ferrule.
Weight: 10.6 ounces
Blade Length: 325 mm (12.75")
Overall Length: 485 mm (19")
Thickness at Heel: 4.4 mm
Blade Height: 37.6 mm
5Product Review, March 30, 2014
Posted By: James McConnell - verified customer
This is the best of the classic BLUE STEEL knives. Only for those that know the difference.
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