Hideo Kitaoka Damascus Yanagiba 230 mm

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Product Information

Blade Length  232 mm
Total Length  375 mm
Steel  Shirogami #2
Handle  Rosewood
Ferrule Black Pakka Wood
Rockwell 60-61
Height Spine to heel  33 mm
Width at Spine  3.5 mm
Weight  135 grams
Bevel  Single (Right Handed)
Hideo Kitaoka 

Hideo Kitaoka is both a third generation blacksmith, and a founding member of the Takefu Knife Village in Echizen city, Fukui prefecture, Japan. Starting his apprenticeship under his father and grandfather from a very young age, Kitaoka-san has spent decades specializing in and perfecting single bevel knives, and working solely with Aogami and Shirogami steel. With surprisingly levels of fit and finish, and fantastic grinds, we don't think you can find a better single bevel for anywhere near the price of these affordable, high performance works of art!

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse.

The Knife

This knife is a little unique, as its smaller than most yanagibas you'll find, however these little slicers are surprisingly capable! Fantastic for the home cook with smaller slicing tasks, or the professional working on a busy line!

The Yanagiba is a single bevelled knife, traditionally used for slicing fish and proteins. The long blade allows for effortless one stroke cuts, where the considerable weight of the blade will do most of, if not all the work. It is important to note that yanagiba are very thin behind the edge, and should not be used for rough tasks. Single bevel knives are mainly made out of carbon steel, and can be sharpened extremely sharp, therefore are preferred by professional sushi chefs. This is a task specific knife, typically ranging between 180mm and 360mm in length. 


Knife Care (Iron Clad)

  • This Knife is made from 2 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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