{"product_id":"yoshihiro-yauji-b2-damascus-yanagiba-300-mm","title":"Yoshihiro Yauji B2 Damascus Yanagiba 290 mm","description":"\u003ctable style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem; height: 190px; width: 100%;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eBlade Length\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e292 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eTotal Length\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e450 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eSteel\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003eAogami (Blue #2)\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eHandle\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003eEbony\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eFerrule\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003eWhite Buffalo Horn\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eRockwell\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eHeight Spine to heel\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e38 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eWidth at Spine\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e4.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"height: 19px; width: 50.9025%;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"height: 19px; width: 48.7365%;\"\u003e253 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 19px;\"\u003e\n\u003ctd style=\"width: 50.9025%; height: 19px;\"\u003eBevel\u003c\/td\u003e\n\u003ctd style=\"width: 48.7365%; height: 19px;\"\u003eSingle (Right Handed)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cstrong\u003eYoshihiro Yauji\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshihiro Yauji-san is a young blacksmith who works out of the Takefu knife village in order to produce his knives. In fact, if you ever take a trip to the Takefu Knife village visitor centre you can see his workspace from the recently constructed gift shop. After many years of working as an apprentice under Hideo Kitaoka he struck out on his own in 2019. Yauji-san is an extremely talented craftsman who forges, sharpens and polishes all of his own blades. \u003c\/span\u003e\u003c\/p\u003e\n\u003cb id=\"docs-internal-guid-a204df34-7fff-e284-2252-aacd96b4d850\"\u003e\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eThe Knife\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Yanagiba is a traditional, single beveled, Japanese fish slicing knife, primarily used to slice and skin boneless fish fillets. They feature a long, slender blade, allowing the user to make long drawing strokes for the perfect slice. Being single beveled, they angle in from only one side of the blade and thus are super sharp. Minimizing cellular damage to raw fish before consuming it preserves the freshness, texture, and flavour of the fish. The Yanagiba does just that, making it the preferred tool for Japanese sushi chefs when slicing sashimi.\u003c\/p\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e*THIS KNIFE IS FOR RIGHT HANDED USERS ONLY*\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ca title=\"How to Maintain an Iron Clad Knife!\" href=\"https:\/\/youtu.be\/hEZOgRuZ8VQ\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eKnife Care (Iron Clad)\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli\u003eThis Knife is made from 3 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.\u003c\/li\u003e\n\u003cli\u003eSimply wipe the knife with a damp cloth immediately after use.\u003c\/li\u003e\n\u003cli\u003eWash with regular dish soap and warm water using a none abrasive sponge or cloth.\u003c\/li\u003e\n\u003cli\u003eNever put your knife in the dishwasher! The extreme heat will ruin the wooden handle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul style=\"text-align: left;\"\u003e\n\u003cli style=\"text-align: left;\"\u003eHighly 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.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003eShould any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.\u003c\/li\u003e\n\u003cli style=\"text-align: left;\"\u003eAvoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SHARP Knife Shop","offers":[{"title":"Default Title","offer_id":53947301691708,"sku":"YYDY-300","price":799.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3105\/2666\/files\/IMG_6887.jpg?v=1785352644","url":"https:\/\/sharpknifeshop.com\/products\/yoshihiro-yauji-b2-damascus-yanagiba-300-mm","provider":"SHARP Knife Shop","version":"1.0","type":"link"}