Akira Sasaoka Blue 2 Yanagiba 270mm
|Blade Height @ Heel:||37mm|
|Spine Thickness @ Heel:||5.1mm|
|Spine Thickness @ Mid:||4mm|
|Spine Thickness 1cm from tip:||1mm|
|Blade Material:||Blue 2 Core Carbon Clad, Kurouchi|
|Handle Material:||Custom Maple Burl|
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ABOUT SASAOKA – Made in Tosa, Japan, these beautiful custom handled Yanagiba are made by the Sasaoka brothers. They specialise in Single Bevel knives, and we have been lucky enough to score two of these beautiful custom handled Yanagiba.
These are specialty single bevel right-handed sushi knives, and at 300mm are on the longer side of the sushi knives you can find. The kurouchi finish is clean and the spine has the edge taken off.
STEEL BREAKDOWN – Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening.
It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.
- Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
- Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
- Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.