Koyanagi Knives
Koyonagi Knife Specs
- Blade Type: Double-bevel
- Blade Length: 6–21 cm
Koyonagi knives are slim double-bevel Yanagi-type knives designed for sashimi. However, they are also easy to handle when preparing small fish and meat.
Their double-bevel blades are suitable for right and left-handed people. Shorter ones (6–13.5 cm) make an excellent substitute for petty knives. Meanwhile, the longer ones (15–21 cm) are best suited to cutting fish, either sashimi or cooked, at home.
Steel
Blue steel (Aogami (Blue) steel #2, which has the best overall balance of performance, is mainly used for carbon steel. Specifically, Aogami (Blue) steel #2 has the following features:
- Contains chromium and is rust-resistant.
- High hardness (HRC60) and good sharpness.
- Tough blade and resistance to spills.
- Not as hard as Aogami Super (HRC64) or #1 (HRC62) steel and is relatively easy to sharpen.
Shirogami (White) steel is pure carbon steel and is reasonably priced, but it is prone to rust.
Koyonagi vs. Deba Knives
Koyonagi and Deba knives are complementary. If you want to prepare fish dishes, having a set consisting of a double-edged Deba knife and a Koyonagi knife will be ideal.
Koyanagi Kurouchi 60 mm (2.4 in) Aogami (Blue) No.2 Double-Bevel ＋
From ¥13,200 - ¥13,500
Koyanagi Kurouchi 60 mm (2.4 in) Aogami (Blue) #2 Double-Bevel
From ¥7,600 - ¥13,200
Koyanagi Kurouchi 90 mm (3.5 in) Aogami (Blue) #2 Double-Bevel
From ¥13,500 - ¥14,000
Koyanagi Kurouchi 105 mm (4.1 in) Aogami (Blue) #2 Double-Bevel
From ¥14,000 - ¥14,500
Koyanagi Kurouchi 120 mm (4.7 in) Aogami (Blue) #2 Double-Bevel
From ¥15,000 - ¥15,500
Koyanagi Kurouchi 135 mm (5.3 in) Aogami (Blue) #2 Double-Bevel
From ¥15,500 - ¥16,000
Koyanagi Kurouchi 150 mm (5.9 in) Aogami (Blue) #2 Double-Bevel
From ¥15,500 - ¥16,000
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