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Doi Blue Steel Yanagi 300mm Ebony
Doi Blue Steel Yanagi 300mm Ebony
Doi Blue Steel Yanagi 300mm Ebony

Doi Blue Steel Yanagi 300mm Ebony

Item #: 1205

Average Customer Rating:
(5 out of 5 based on 1 reviews)

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Our Price: $550.00
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Doi Blue Steel 300mm Yanagi Ebony

This is the mid length yanagiba in our Doi Blue line of kitchen knives. At 300mm this is a long blade and you need to be sure you have the counter depth to accommodate it safely and practically. But if you do, 300mm yanagibas are a real dream knife when slicing fish. Their additional length allows for the finest single cuts while exerting almost no pressure on the flesh, thus avoiding damage to the delicate structure of the fish.
The art and science of blade making are born out of years of experience and hard work. With over sixty years of knowledge gained in his profession, Kaijiro Doi has indeed mastered these principals and skills. His reputation is founded on his expertise in the low temperature forging technique known as ‘yakidoshi’. He was the first to use this procedure to forge Aogami No.2 (Blue Steel), which was hitherto believed to be impossible.

The artistry of his blademaking is evident in this beautiful Yanagiba. These are quite simply some of the finest finished knives we carry. They have a wonderful grind and blade path. The hand chiseled kanji script and lovely ebony handle add the icing to the this tasty cake!
There is history, art and science in each of these knives. If you are seeking a blade with real soul, a blade that will become a prized heirloom, this knife could be the end of your journey.

  • Weight: 9 ounces
  • Blade Length: 290 mm (11.5")
  • Overall Length: 445 mm (17.5")
  • Thickness at Heel: 4.4 mm
  • Blade Height: 33.7 mm
  • Customer Reviews

    Product Reviews

    5  Product Review, August 6, 2013
    Posted By: GRraff - verified customer

    I purchased the 180mm deba and fell in love with it, so I decided to complete the set once they became available. Just like the deba, it was beautiful and sharp, but took some work to get it really where it needs to be. A few uses and a couple of sharpening and it is almost perfect. The main thing was getting used to it. For the last 6 months I have been using a much lighter yanagi with a ho wood handle and the weight and balance difference on this knife was enough to make it feel very awkward. Now. I'm getting used to it and love it.

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