Kitaoka Blue #2 Yanagiba 210mm

Hideo Kitaoka, born in 1950, works in Takefu Village, Echizen, in Fukui Prefecture, where he specializes in producing high-quality traditional Japanese blades. Echizen was the first production center for forged blades to receive the nationally recognized Traditional Craft Product designation, awarded in 1980, and blades have been hand-forged there since the Muromachi period, stretching back to the 1300s.

This 210mm yanagiba is short for the breed - most yanagiba run considerably longer for sushi and protein slicing - making this an especially good fit for home cooks or kitchens where board space is limited. Kitaoka forges the blade from Hitachi Blue Paper #2 steel hardened to 63-64 HRC. This high-carbon steel is essentially White #2 with added chromium and tungsten, which improves corrosion resistance, edge retention, and hardening depth at some cost to sharpening ease and outright sharpness compared to its White steel counterpart. The knife is finished with an octagonal rosewood handle with a black pakka wood ferrule.

What Customers Are Saying: One reviewer reports the out-of-the-box edge held up for a full shift on a busy sushi line before he sharpened it at home on his King 1000 and 6000 stones, after which it became screaming sharp - he specifically likes the mirror polish that develops on the edge after a vigorous sharpening session. A second reviewer calls it a fine piece of steel, noting the out-of-the-box edge was good but improved further on finer stones, with excellent fit and finish throughout.

Care Instructions: Blue #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. Please note that Kitaoka installs the machi with an intentional gap known as Tokyo Style - this is a traditional aesthetic choice, not a defect.

Each knife is made by hand so measurements may vary.

Blacksmith: Hideo Kitaoka

Location: Takefu Village, Echizen, Japan

Construction: Hammer Forged, Ni Mai

Edge Steel: Blue #2

HRC: 62-63

Grind: Traditional Single Bevel, Right-Handed

Finish: Satin

Handle: Octagonal Rosewood

Ferrule: Black Pakka Wood

Handle Install: Tokyo Style (Gapped Machi)

Weight: 4.2 oz (120 g)

Blade Length: 204 mm

Total Length: 344 mm

Spine Thickness at Base: 3 mm

Blade Height: 30 mm

Please Note: We only ship Kitaoka knives within the USA