The Tojiro Aogami line is made from Blue #2 high carbon steel. Blue steel is white steel with chromium and tungsten added to it. These added elements result in superior corrosion resistance and edge retention. They also allow for a deeper hardening. This alloy is made by the Hitachi Metal Company. The inner core of Aogami steel is hammer-forged to an outer layer of soft carbon steel in the san-mai style of awase (cladding). San-mai translates to three flat things in English and refers to the three layers of steel that are forged together to make the blade and in so doing, protect the inner core steel.
Yanagiba are the default knife for slicing fish for sushi. The blade is long and thin and is intended to make the slice in one motion. This knife is about as short as yanagibas get, so it is a good choice for chefs working in restricted spaces as well as those who are new to the breed. It does not require so much finesse in use as a longer blade and it is far easier to sharpen. Having said that, it is a single bevel knife which does require skills not needed with double edge blades. The single bevel also means that this knife is only useful to right-handed users.
The blade is beautifully finished with a hairline-style lower blade road and some lovely engraved kanji. A simple ho-wood handle completes this well priced and finished package.
Location: Sanjo, Japan
Construction: Hammer Forged, San Mai
Grind: Single Bevel, Right Handed
Cladding: Soft Iron
Edge Steel: Aogami (Blue #2)
Handle: Ho Wood
Edge Length: 240mm
Total Length: 380mm
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