Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm
$369.00 AUD

$399.00 AUD

Hideo Kitaoka Blue 2 Kurouchi Yanagiba 210mm

Hideo Kitaoka

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Only 1 left in stock

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.

Specifications

Style: Yanagiba
Blade Length: 210mm
Overall Length: 340mm
Weight: 144g
Blade Height @ Heel: 31mm
Bevel: Single Bevel
Spine Thickness @ Heel: 3.8mm
Spine Thickness @ Mid: 3.1mm
Spine Thickness 1cm from tip: 1mm
Blade Material: Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material: Octagon Rosewood w/Ebony Bolster
HRC: 63-64

Knife Information

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.

Specifications

Style: Yanagiba
Blade Length: 210mm
Overall Length: 340mm
Weight: 144g
Blade Height @ Heel: 31mm
Bevel: Single Bevel
Spine Thickness @ Heel: 3.8mm
Spine Thickness @ Mid: 3.1mm
Spine Thickness 1cm from tip: 1mm
Blade Material: Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material: Octagon Rosewood w/Ebony Bolster
HRC: 63-64

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