Yu Kurosaki A2 Yanagiba 270mm

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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.

Knife Shape Yanagiba
Blade Length 270mm
Blade Height
Spine Thickness at Heel
Steel Type #2 Aogami (Blue carbon) Steel clad with Stainless Steel
Rockwell Hardness 61-63
Edge/Bevel Single Bevel, Right-hand bias
Handle Wa (Japanese) Handle, octagon wood handle with horn collar
Blacksmith Yu Kurosaki