Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 300mmThe Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 300mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts requiring precision raw fish preparation. Forged and sharpened by Yoshihiro Yauji, a Takefu Knife Village member and student of Hideo Kitaoka, this blade features Aogami #2 carbon steel with a soft iron Damascus clad in nimai construction. The 300mm length suits professional sashimi slicing tasks, while the

achieving a hardness between 57 and 59 HRC

he will always handle it with ease

More importantly

the exposed carbon steel core requires drying after use to prevent oxidation

The san-mai construction comprises a stainless damascus cladding over the SG2 core

The D-shaped ho wood handle with black buffalo horn ferrule is directional and pre-installed specifically for right-hand operation

weighing 72g for controlled in-hand use

This left-handed Nakagawa Ginsan Honesuki is a 150 mm single bevel boning knife best fit for professionals and students requiring a dedicated poultry processing tool with stainless steel construction

this petty knife suits in-hand peeling

An octagonal ebony handle provides a tapered grip on this 91g knife

The Kurosaki Kokusen Ei Sujihiki 270mm is a double-bevel slicer featuring an Aogami Super carbon steel core and stainless clad san-mai construction

Produced by Yamawaki Hamono in Sakai