Hideo Kitaoka Blue 2 Yanagiba 300mm
|Blade Height @ Heel:||36mm|
|Spine Thickness @ Heel:||4.2mm|
|Spine Thickness @ Mid:||4.2mm|
|Spine Thickness 1cm from tip:||0.8m|
|Blade Material:||Blue 2 Core Carbon Clad, Migaki Finish|
|Handle Material:||Right Handed D-Shaped Rosewood|
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Echizen - Japan
ABOUT KITAOKA- Master Hideo Kitaoka is a third generation master blacksmith, and focuses solely on crafting flawless single bevel knives in the Takefu Knife Village. He has worked as a blacksmith for over 30 years, carrying on the knowledge he learnt from his father and great grandfather, also master blacksmiths.
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 Migaki finish is clean and the choil 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.