Name: Yanagiba
Brand: Yoshihiro Yauji
SKU: YAU-YA270_KATABA
Price: 351.95 EUR
Availability: InStock

€351,95 EUR

VAT included for EU orders.

YAU-YA270_KATABA

yanagiba with a 26 cm long blade that is single-beveled for right-handed use. The knife is hand-forged with Aogami #2 carbon steel, which has a beautiful iron cladding in contrasting Damascus forging. Yauji polishes all blades to give the knives a look that truly pops. The handle is octagonal and made of walnut with a bolster of black buffalo horn.

Steel: Aogami#2 (Not stainless)

Hardness: 63-64 HRC

Blade root thickness: 4 mm.

Middle spine thickness: 2 mm.

Heel blade height: 36 mm.

Blade length: 258 mm

Weight: 162 gr

We first met Yoshihiro Yauji in February 2014 when he visited us in Sollentuna along with Shiro Kamo and Masanobu Okada. We went to Bergendals Manor, which offered herring and potatoes, followed by rutabaga mash and pork. As we recall, the taste experience was somewhat divided among the gentlemen, but Yauji seemed to appreciate our Swedish classics. At that time, Yauji worked as a blacksmith for master Okada in Takefu. Since 2019, he has been forging knives independently, and his creations are truly impressive.

The finish is really good and the grind is perfectly even. We can't point to anything that isn't superb. They cost a bit, but when you hold this knife in your hand, the price will not be questioned.

Top quality for connoisseurs!

Manufacturer: Yoshihiro Yauji
Model: Yanagiba
Length: 260 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Walnut | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.