Epicurean Edge The Knife that Makes the Meal Price MatchingFree Shipping!!
ALL PRODUCTS
Shop by Category
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Gift Certificates
Web Specials

 CHEF'S KNIVES
Shop by Purpose
Shop by Maker
Shop by Price
Shop by Material
Shop by Feature
Left-Handed Knives
Knife Sets
Japanese/Asian Knives
      Double Bevel
      Single Bevel
      Santoku

 OTHER PRODUCTS
Graters & Peelers
Sharpening/Waterstones
Knife Storage/Saya
Cutting Boards
Shears & Pruning Tools
Gift Certificates

 SERVICES
Sharpening Service
Gift Registry

INFORMATION
About Us
FAQ & Information

Migaki Aogami Yanagiba, 210mm (8-1/4 in)

Migaki Aogami Yanagiba, 210mm (8-1/4 in)
click for larger images

click on thumbnail to see a larger photo

Recommended products:
Camellia Oil, 245ml (8 1/4 oz)
Rating: No reviews
add review | list reviews
Availability: Not currently available

product description

Related Products:
Kitaoka, Hideo
Carbon Steel
Artisan Made
Blade Style - Hon Kasumi Style
Carbon Steel - Blue #2 (Aogami)
Japanese/Asian Knives
Single Bevel
Sushi Knives
Wood - Ebony
Yanagiba
Woods
Kitchen Knives

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: Not currently available

 
Home | View Cart | Check Out | Search | Empty Cart
price matching | customer service | privacy policy | guarantee | shipping options | about us

Phone Orders: 425-889-5980
Looking for Custom Knives? Try http://www.BladeGallery.com

We Accept Discover, American Express, Visa, MasterCard, Check and Money Order
Epicurean Edge, Cutlery, Kirkland, WA
Comments and questions to info@epicureanedge.com
Text and images protected by copyright. Copyright 2017-2020 BladeGallery Inc. All rights reserved.