Kitaoka Blue #2 Yanagiba 300mm

The yanagiba is a slicing dream - graceful, capable of remarkable sharpness, and found in the hands of every sushi chef worth their salt. Yanagi means willow leaf, referring to the long, narrow shape of the blade, and it is sharpened on one side only, a configuration known as single bevel. Traditionally used for slicing sashimi, these knives are equally at home with roast beef, ham, and other cooked boneless proteins.

This 300mm version is sized for cooks with ample board space who want the best slicing experience achievable in a single pull stroke - essential in sushi preparation since the technique leaves the delicate flesh of the fish unharmed by the bruising forces of a blunt blade or sawing action. The blade is forged from Hitachi Blue Paper #2 steel, which adds chromium and tungsten to differentiate it from its White #2 sibling, hardened to 62-63 HRC. The single-beveled blade has a back side that is nearly flat with just a slight concave profile, aiding food release and helping guide the blade through soft flesh in one precise stroke. The knife comes with a traditional octagonal sandalwood handle with a black pakka wood ferrule.

What Customers Are Saying: One reviewer simply calls it beautiful. A second describes the knife as obviously well built with every angle exactly as expected, arriving in impeccable condition, and praises the steel for taking an edge beautifully.

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: ~7.7 oz (~218 g)

Blade Length: 292 mm

Total Length: 453 mm

Spine Thickness at Base: 3-4 mm

Blade Height: 36 mm

Please Note: We only ship Kitaoka knives within the USA