Type: Yanagiba, Kiritsuke style
Finish: Polished Finish
Blade Length: 270 mm (10.6 in)
Construction: Awase (2 Layers)
Core Edge Steel: Aogami (Blue) #2
HRC (Rockwell Hardness): 61-63
Handle: Magnolia Octagonal w/Buffalo horn ferrule
Bevel: Single-Bevel (Right-handed)
Place of Origin: Tosa, Japan

A kitchen knife specialized for cutting sashimi. It can slice sashimi with its blade's entire length in one stroke, preventing the fish's tissues from being crushed. It also makes elegant and smooth cuts resulting in delicious sashimi with stunning texture. It has a slight dent on its flat back intended to prevent it from getting stuck in the sashimi—an irreplaceable tool for professionals.

Blue (Aogami) #2 (Hitachi Metals Ltd.) is made by adding Chromium and Tungsten / Wolfram to White Steel #2. This results in increased toughness and the production of hard carbide molecules, which improve edge retention. Many knife users have noted that while Blue Steel #2 is very similar to White Steel #2 in edge sharpness, it has slightly superior edge retention.

Yanagiba (Kiritsuke Style) 270mm (10.6 in) Aogami (Blue) No.2 Single Bevel

¥46,700