The Tojiro Aogami Yanagiba 270mm occupies the sweet spot in the lengths of these purposeful knives. It is perfect for most sushi and protein slicing in almost every environment. The blade is long enough for a one-movement pull cut, essential for preparing sushi where a sawing action would destroy the delicate flesh and result in an unattractive slice. Yanagiba knives are one of the basic knife styles in Japanese cooking, along with the deba and usuba. The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish.
The knife blade is made from Aogami Blue #2. It is a high carbon alloy with added chromium and tungsten. These elements impart a toughness to the steel and aid in edge retention and overall durability. The inner core of Aogami steel is hammer-forged to an outer layer of soft carbon steel using the san-mai style of 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.
The finely finished blade is enhanced with a lovely semi matte surface between the upper blade road and the polished edge. A traditional oval handle made from ho wood completes this attractive and well-made knife.
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: 270mm
Total Length: 410mm
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