The yanagiba was originally developed for slicing sashimi, with the long blade ensuring even, smooth cuts, though today it sees more general use as well. Yanagi are single-beveled - only one side of the edge is sharpened, with the reverse side curved slightly to keep fish from sticking to the blade as it slices through. These blades run thicker than the average Western knife but are still considered thin by Japanese standards.
Hideo Kitaoka has been forging high-end kitchen blades for over 30 years and, despite being a relative newcomer to the ancient art of Japanese blade making compared to some of his peers, has built a first-class reputation among professional chefs for his skill in shaping wonderful traditional blades. This yanagiba is forged from Aogami Blue #2 steel hardened to 62-63 HRC, with a layer of softer iron on the outside of the core for strength and edge retention. The satin-finished blade is paired with an octagonal sandalwood handle with a black pakka wood ferrule, giving the knife an overall lightness and blade-forward balance that suits the pulling motion a yanagiba is built around.
What Customers Are Saying: One reviewer with limited experience on this style of knife reports that after a single sharpening session, it cuts like a razor blade.
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, San Mai
Edge Steel: Blue #2
Cladding: Soft Iron
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Gapped Machi)
Weight: ~5.5 oz (156 g)
Blade Length: 235 mm
Total Length: 380 mm
Spine Thickness at Base: 3 mm
Blade Height: 32 mm
Please Note: We only ship Kitaoka knives within the USA
Hideo Kitaoka has been forging high-end kitchen blades for over 30 years and, despite being a relative newcomer to the ancient art of Japanese blade making compared to some of his peers, has built a first-class reputation among professional chefs for his skill in shaping wonderful traditional blades. This yanagiba is forged from Aogami Blue #2 steel hardened to 62-63 HRC, with a layer of softer iron on the outside of the core for strength and edge retention. The satin-finished blade is paired with an octagonal sandalwood handle with a black pakka wood ferrule, giving the knife an overall lightness and blade-forward balance that suits the pulling motion a yanagiba is built around.
What Customers Are Saying: One reviewer with limited experience on this style of knife reports that after a single sharpening session, it cuts like a razor blade.
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.
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