Blade Length | 270 mm |
---|---|
Steel Type | Aogami #2 (Blue Carbon Steel)
With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Single Bevel - Right Bias |
Handle | Wa (Japanese) Handle - |
Blacksmith/Maker | Yu Kurosaki |
Made in | Echizen, Fukui, Japan |
A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.
About the Shape -Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.
About Yu Kurosaki - Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato. Kato-san taught him well, and now he’s considered a master himself. He began his blacksmith work in 2002 when he started working in Kanehiro-Uchi-Hamono. Kurosaki-san claims he was not a natural blacksmith from the beginning and wanted to quit many times. After selling his first blade to a more than satisfied customer, his confidence and his drive to make great knives for happy cooks shot up. Needless to say, we’re VERY happy he didn’t give in to doubt.