This 270mm yanagiba occupies the sweet spot in yanagiba lengths - perfect for most sushi and protein slicing in almost every kitchen environment. The blade is long enough for a one-movement pull cut, which is essential for sushi preparation since a sawing motion would destroy the delicate flesh and produce an unattractive slice.
Hideo Kitaoka makes only traditional Japanese knives, having put all his time and effort into perfecting a handful of styles and steels rather than trying to be a generalist across every blade type. His steel of choice here is Aogami Blue #2, a high-carbon alloy with added chromium and tungsten that imparts toughness while aiding edge retention and overall durability. He hardens it to 63-64 HRC. As with all carbon steel, the blade is reactive, so be sure to dry it thoroughly after every use. The knife comes with an octagonal sandalwood handle with a black pakka wood ferrule.
What Customers Are Saying: One reviewer upgrading from a Shun yanagiba calls this knife a great looking, great performing upgrade for the price, length, and steel he was after - he does note it arrived with no edge out of the box, which he says is not unusual for a Japanese knife of this type, and that it took him two tries to get a proper edge established before the performance matched what the steel could deliver. A second reviewer, just 24 hours into ownership, reports being thoroughly impressed after slicing sake and hamachi - calling it perfectly balanced, razor sharp, and easy on the eyes.
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: Echizen, Japan
Edge Steel: Blue #2
HRC: 62-63
Grind: Traditional Single Bevel, Right-Handed
Finish: Satin
Handle: Octagonal Sandalwood
Ferrule: Black Pakka Wood
Handle Install: Tokyo Style (Exposed Machi)
Weight: ~6.4 oz (~182 g)
Blade Length: 260 mm
Total Length: 420 mm
Spine Thickness at Base: 4 mm
Blade Height: 34 mm
Please Note: We only ship Kitaoka knives within the USA
Hideo Kitaoka makes only traditional Japanese knives, having put all his time and effort into perfecting a handful of styles and steels rather than trying to be a generalist across every blade type. His steel of choice here is Aogami Blue #2, a high-carbon alloy with added chromium and tungsten that imparts toughness while aiding edge retention and overall durability. He hardens it to 63-64 HRC. As with all carbon steel, the blade is reactive, so be sure to dry it thoroughly after every use. The knife comes with an octagonal sandalwood handle with a black pakka wood ferrule.
What Customers Are Saying: One reviewer upgrading from a Shun yanagiba calls this knife a great looking, great performing upgrade for the price, length, and steel he was after - he does note it arrived with no edge out of the box, which he says is not unusual for a Japanese knife of this type, and that it took him two tries to get a proper edge established before the performance matched what the steel could deliver. A second reviewer, just 24 hours into ownership, reports being thoroughly impressed after slicing sake and hamachi - calling it perfectly balanced, razor sharp, and easy on the eyes.
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.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
first class yanagibaPosted By: Martin Zimmerman
8 people found this review helpful
So my first Japanese knife was a 200mm Shun yanagiba. Not the best size for that knife and not perhaps the best steel or best value brand, but you've got to start somewhere. Since then I've bought and used.a number of Japanese knives, mainly Tojiro and Watanabe. I don't have a ton of need for a yanagiba, but was looking to upgrade from my Shun and this knife was in the right price range, length and steel. It is a great looking knife but out of the box had no edge. Not unusual for a Japanese knife as I understand, but the first time I've bought a knife like this. Due to lack of patience it took me two tries to get it down to a proper edge, but the end result is exactly what I would expect from a knife of this steel. So 5 star performance and looks now, but I'll knock off 1 star for the effort to put the initial edge on it.
8 people found this review helpful
So my first Japanese knife was a 200mm Shun yanagiba. Not the best size for that knife and not perhaps the best steel or best value brand, but you've got to start somewhere. Since then I've bought and used.a number of Japanese knives, mainly Tojiro and Watanabe. I don't have a ton of need for a yanagiba, but was looking to upgrade from my Shun and this knife was in the right price range, length and steel. It is a great looking knife but out of the box had no edge. Not unusual for a Japanese knife as I understand, but the first time I've bought a knife like this. Due to lack of patience it took me two tries to get it down to a proper edge, but the end result is exactly what I would expect from a knife of this steel. So 5 star performance and looks now, but I'll knock off 1 star for the effort to put the initial edge on it.
Beautiful KnifePosted By: Peter
9 people found this review helpful
I have had this blade for all of 24 hours and I'm very impressed all the way around. I used it the first night to slice up some Sake and Hamachi and it performed wonderfully. It is perfectly balanced and sharp as a razor, not to mention easy on the eyes.
9 people found this review helpful
I have had this blade for all of 24 hours and I'm very impressed all the way around. I used it the first night to slice up some Sake and Hamachi and it performed wonderfully. It is perfectly balanced and sharp as a razor, not to mention easy on the eyes.
Just what I needed Posted By: Sean Henninger - verified customer
7 people found this review helpful
I have been using a Global knife for sashimi for a few years. Recently, have been cutting much more sashimi. This knife was exactly what I needed. The length is perfect. It's balanced so well I don't notice holding it.
7 people found this review helpful
I have been using a Global knife for sashimi for a few years. Recently, have been cutting much more sashimi. This knife was exactly what I needed. The length is perfect. It's balanced so well I don't notice holding it.
