Yanagiba 210mm Aogami No. 2 Tsuchime

Product description

This Yanagiba knife is a hand-forged traditional Japanese knife designed primarily for slicing sashimi and filleting fish. Forged from high-quality Aogami No. 2 (Blue Paper Steel) steel, produced in the Yasugi region, which is renowned for the purity and fine structure of its steels.

During production, the blacksmith carefully hammers and stretches the steel to refine its structure, creating a blade with high hardness, toughness and long edge life. The Tsuchime (black hammered) surface finish not only emphasizes the handmade character of the knife, but also helps reduce the adhesion of the ingredients being cut.

The handle is made of scratch-resistant and moisture-resistant cherry wood , and is complemented by a plastic ring in the shape of a sakura (cherry blossom). The round shape of the handle allows for a natural and comfortable grip, ideal for precise slicing of thin slices of fish and meat.

Knife category

This knife belongs to a limited edition, which is produced in limited quantities and is not part of regular mass production. Individual pieces are created by hand and availability is limited in time and quantity.
Knife type: Yanagiba (sashimi and precision slicing knife)
Country of origin: Made in Japan
Place of manufacture: Japan

Knife specifications

Total length: 340 mm
Blade length: 210 mm
Blade height: 30 mm
Blade thickness: 3.9 mm
Handle length: 127 mm
Weight: approx. 136 g
Sharpening: single-sided (for right-handed people)

Materials used

Blade – core: Aogami No. 2 (Blue Paper Steel)
Blade - sheath: soft iron
Handle: cherry wood
Blade surface: Tsuchime (black hammered blade)
Ferrule: plastic, sakura-shaped

Blade features

The hand-forged construction ensures high hardness, toughness and long blade life.
Aogami No. 2 steel from the Yasugi area provides extreme sharpness and excellent grindability.
The Tsuchime surface (black hammered blade) reduces the adhesion of sliced ​​ingredients and emphasizes the handmade character.
Single-sided grinding for right-handed people allows for precise cutting of sashimi and thin slices.
Round cherry wood handle with sakura motif for a natural and comfortable grip.

Recommendations for new knives

To achieve maximum performance, we recommend that you gently sharpen the knife on a water stone before using it for the first time.
We offer knife sharpening - we will be happy to recommend a suitable stone or service depending on your style of use.

Knife maintenance recommendations

After use, rinse the knife, dry it thoroughly and store it in a dry place.
Regular fine grinding will extend the life of the blade and maintain optimal cutting ability.
We recommend occasional treatment of the blade with mineral oil to prevent corrosion.
Carbon steel can develop a patina over time, which is a natural and desirable phenomenon.

Warning – carbon steel knives

Aogami No. 2 carbon steel requires regular care and drying after each use, but it will reward you with exceptional sharpness and long life.
Proper care will ensure a long life and consistent performance of the blade.

Notice

Not suitable for dishwashers or dishwasher dryers - high temperatures and chemicals can damage the blade and handle.
The knife is not intended for cutting bones, frozen foods or extremely hard ingredients.
Each piece is original – minor differences in shape or a slight curvature of the blade are not a defect, but a natural result of handmade production.