Name: Yanagiba
Brand: Yuzou Tani
SKU: OE-TA-202
Price: 440.95 EUR
Availability: InStock

Yanagiba

OE-TA-202

€440,95 EUR

VAT included for EU orders.

Yuzou Tani | Yanagiba | Aogami #2

Yanagiba with a 300 mm blade and a custom handle made from stabilized maple.

The blade is hand-forged using the montanren technique. This means that the core steel and outer cladding are forge-welded together by hand (ni mai). Before the steels are joined, the core steel is shaped into a wave pattern. This creates a spectacular appearance reminiscent of ocean waves. This technique is practiced only by the most skilled master blacksmiths of Sakai. These knives are true masterpieces, ranking among the very finest single-bevel knives available.

Single-bevel edge (kataba).

The steel used is Aogami #2, a hard carbon steel with excellent properties. However, it is not stainless and must be wiped dry after use to prevent rust.

Yuzou Tani is a highly skilled blacksmith who produces exceptionally fine blades in his workshop in Sakai, Japan. He forges every blade by hand and also performs the steel lamination entirely by hand (ni mai).

Tani uses Aogami #2 carbon steel, which is not stainless and should be thoroughly dried after use to prevent rust.

All blades made by Yuzou Tani feature a traditional single-bevel edge, in keeping with the knife-making traditions of Sakai.

His craftsmanship is exceptional, and Tani-san supplies blades to prestigious knife brands such as Aritsugu, a name renowned for its outstanding quality.

Manufacturer: Yuzou Tani
Model: Yanagiba
Length: 300 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging: Ni Mai
Handle material: Stabiliserad lönn

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.