Migaki Aogami Yanagiba, 210mm (8-1/4 in)
Product Description for Migaki Aogami Yanagiba, 210mm (8-1/4 in)
Maker: Hideo Kitaoka (click to see more by this maker)
Item num: 96501
Blade length: 8.25 in.
Total length: 13.50 in.
Blade height (at heel): 1.20 in.
Blade thickness (near bolster): 0.16 in.
Blade thickness (at midpoint): 0.11 in.
Blade thickness (near tip): 0.03 in.
Item weight: 4.40 oz.
Shipment weight: 6.4 oz.
Blade: Kasumi-yaki blade formed from a migaki jigane and Aogami 2 hagane (Hrc 63-64)
Bolster: Pakka wood
Handle: Makassar ebony
Description: The yanagiba is a traditional Japanese knife used to cut boneless fish fillets. It is mainly used for a drawing cut. The heel of the knife is placed on the fish and the knife is lightly pressed down, letting the weight of the knife do the work while drawing the blade toward you. Sashimi knives are also excellent for slicing other boneless meats. 210mm is a great size for a home chef who
This single-bevel knife is handmade by Hideo Kitaoka. The blade features a satin finished (migaki) mild steel jigane forge-welded to high carbon steel (aogami #2) and tempered to Rockwell c63 - 64. Blue steel imparts a tremendously keen, long lasting edge. Because blue steel is a carbon steel, these knives must be dried after use to prevent rust or tarnish.
Traditional Japanese chef's knives differ from European-styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Because of this, these knives can generally be honed to a sharper edge than can double bevel knives.
The shinogi handle is formed from macassar ebony with a pakka wood ferrule. The blade comes razor sharp.
- Carbon steel damascus "hon kasumi" blade
- Extremely hard cutting edge for long-lasting razor sharp knives
- Single bevel for thin, accurate slicing
- Designed for right-handed use
Availability: In stock. Usually ships in 1-2 business days