Name: Yanagiba
Brand: Yoshihiro Yauji
SKU: YAU-YA330_KATABA
Price: 527.95 EUR
Availability: InStock

Yanagiba

€527,95 EUR

VAT included for EU orders.

YAU-YA330_KATABA

Yanagiba 315 mm – Yoshihiro Yauji

This Yanagiba has a 315 mm long cutting edge (330 mm total blade length up to the handle). The blade is single-bevel sharpened for right-handed users.

The hand-forged blade is made from Aogami #2 carbon steel, with a decorative iron bolster in contrasting damascus forging. Each knife is meticulously polished by Yoshihiro Yauji to provide a finish that truly highlights the craftsmanship. The result is a knife with an even grind, elegant surface, and the highest precision.

The handle is octagonal and made of ebony, providing both balance and an exclusive feel.

Specifications:

Steel: Aogami #2 (not stainless)
Hardness: 63–64 HRC
Blade thickness at spine: 3.5 mm
Blade thickness at mid-point: 3 mm
Blade height at heel: 39 mm
Blade length: 315 mm (tip to heel)
Weight: 240 g

We first met Yoshihiro Yauji in 2014, when he visited us in Sollentuna together with Shiro Kamo and Masanobu Okada. At that time, he worked as a blacksmith for master Okada in Takefu. Since 2019, Yauji has been running his own business, and his knives continue to impress with both sharpness and craftsmanship.

Manufacturer: Yoshihiro Yauji
Model: Yanagiba
Length: 310 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Ebony

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.