Yoshihiro Yauji B2 Damascus Yanagiba 330 mm

Price
$889.95
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SPECIFICATIONS
Blade Length 320 mm
Total Length 480 mm
Steel Aogami (Blue #2)
Handle Ebony
Ferrule White Buffalo Horn
Rockwell 63
Height Spine to heel 40 mm
Width at Spine 4 mm
Weight 280 grams
Bevel Single (Right Handed)

Yoshihiro Yauji

Yoshihiro 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. 


The Knife

The 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.

*THIS KNIFE IS FOR RIGHT HANDED USERS ONLY*

 

Knife Care (Iron Clad)

  • This 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.
  • 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.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE YANAGIBA

The 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.

STEEL TYPE

AOGAMI #2

AKA Blue #2: This steel is highly regarded among blacksmiths and knife enthusiasts for its edge retention and ease of sharpening. It’s made by combining white steel with chromium and tungsten, which makes it slightly less susceptible to rust than white carbon steel and improves its edge retention. It’s great for those looking for good edge retention and easy sharpening.

Chemical Composition:
C 1.05-1.15% | Cr 0.2-0.5% | W 1.0-1.5%

COMPOSITION

IRON CLAD

HIGH MAINTENANCE

Iron clad knives are composed of three layers of material: iron coating the outside with carbon steel inside. All layers are susceptible to rust and discolouration, so they must be kept dry and clean by wiping them down immediately after use. They will develop a patina (a darkening of the steel; blue, dark grey, and sometimes black colouration of the blade) no matter how well they are cared for. Iron clad knives are great for those who plan to thin and polish their blades, as iron is much easier to work with than stainless steel.

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