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Yoshihiro Yauji  |  SKU: YAUJ_B2DA_YA300

Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 300mm

$639.95
Tax included Shipping calculated at checkout.

Pickup available at 2 Bishop St

Usually ready in 24 hours
Detailed Specifications
Profile Yanagiba
Bevel Type Single Bevel
Weight 185 g        6.53 oz
Edge Length 286 mm   .11.26 inch
Heel Height 39 mm     .1.54 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 2.7 mm     0.11 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel Blue 2 / Aogami #2 | Carbon
Hardness (HRC) 61 - 63
Handle Octagonal Teak Black Ferrule
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The Yoshihiro Yauji Blue #2 Damascus Yanagiba 300mm is a traditional single-bevel slicing knife designed for precise sashimi and sushi preparation. Forged with a Blue #2 (Aogami #2) carbon steel core, it offers excellent edge retention, fine grain structure, and the ability to take an extremely sharp edge—qualities highly valued by professional chefs.

The blade is clad in a beautiful damascus pattern, adding both visual character and improved durability by protecting the core steel. The long 300mm yanagiba profile allows clean, single-stroke slicing, preserving the texture and presentation of delicate fish.

Fitted with a traditional octagonal teak handle, the knife provides a comfortable, lightweight feel with excellent control during precise cutting tasks.

At Knives and Stones, this Yoshihiro Yauji yanagiba represents a balance of craftsmanship, performance, and aesthetics—ideal for chefs and enthusiasts seeking an authentic Japanese sashimi knife with the cutting performance of Blue #2 steel.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.
  7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

  • Profile: Yanagiba

    The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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  • Steel: Blue 2 / Aogami #2

    Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

    Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

    Manufacturer:

    • Hitachi Special Steel, Japan

    Nature: Carbon

    Hardness: 61- 63

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Teak
    • Black Buffalo Horn

    The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

    Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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