Yoshimune Yanagiba Kurouchi 210mm Aogami #2 Double Bevel

Experience the elegant pull of a Kurouchi Yanagiba - a long, single-purpose slicer built for sashimi, nigiri, and fine protein work.

The Specs

• Steel: Aogami (Blue) #2 carbon steel
• Construction: Hon-Warikomi
• Finish: Kurouchi (forge finish)
• Grind: Double bevel
• Blade length: 210mm
• HRC: 61-63
• Handle: Walnut octagonal with black pakka ferrule, Wa-style
• Origin: Tosa, Japan

About the Yoshimune Yanagiba

The Yanagiba is Japan's dedicated sashimi knife - a long, slender blade designed for single-stroke pull cuts through fish and proteins. The Kurouchi finish is left from the forge, giving the blade a raw, rustic character that develops with use. Aogami #2 (Blue Paper Steel) is made by adding Chromium and Tungsten to White Steel #2, resulting in improved toughness and edge retention at 61-63 HRC. The Hon-Warikomi construction sandwiches the carbon core between softer iron cladding for durability. The walnut octagonal handle with black pakka ferrule is both beautiful and ergonomic. Made in Tosa, Japan's historic blade-making region.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - carbon steel will rust if left wet
• Apply a light coat of food-safe oil if storing long-term
• Hone on a leather strop - avoid aggressive ceramic rods on carbon steel
• Sharpen on whetstones (1000/3000 grit recommended)
• Store on a magnetic rack or in a saya (blade guard)