Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm - Walnut Octagonal Handle

Experience Aogami Blue #2 Damascus Precision in a Yanagiba

The Yoshimune Aogami Blue #2 Damascus 33-Layer Yanagiba 210mm is hammer-forged in Tosa, Japan. A Hon-Warikomi construction with an Aogami #2 carbon steel core, clad in 33 layers of Damascus iron, hardened to 60-62 HRC. Striking Suminagashi Damascus aesthetics and a dedicated slicing blade built for sashimi and raw fish.

The Specs

• Steel: Aogami (Blue) #2 high-carbon steel
• Construction: Hon-Warikomi, 33-layer Damascus (Suminagashi)
• Hardness: 60-62 HRC
• Finish: Polished Damascus
• Blade length: 210mm
• Handle: Walnut, octagonal
• Edge: Double bevel
• Origin: Tosa, Japan

The Yoshimune Difference

Aogami #2 (Blue Steel #2 by Hitachi Metals) is a chromium and tungsten-enriched high-carbon steel that delivers excellent edge sharpness with slightly superior edge retention compared to White Steel #2. The 33-layer Damascus cladding - known in Japan as Suminagashi, meaning "ink flowing through water" - creates a flowing, marbled pattern across the blade that protects the reactive carbon core while adding striking visual depth. The yanagiba's long, slender blade is designed for drawing cuts through raw fish and proteins in a single, clean stroke - minimising cell damage and producing clean, glossy sashimi slices. At 210mm, this is an approachable entry into the yanagiba style, well suited to home cooks who want a dedicated sashimi knife with premium Damascus aesthetics. The walnut octagonal handle provides a warm, secure grip.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami #2 will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store flat or in a knife roll to protect the long blade