A 30cm yanagiba for the cook who wants more blade behind every slice. The extra length lets you draw through a side of fish in one uninterrupted stroke — the mark of a clean sashimi cut — making it a favourite of those who portion larger fish or want the smoothest possible finish on every slice.
It carries the full Aogami pedigree: Blue Paper No. 2 carbon steel, hammer-forged to align the grain, then hand-sharpened and polished stage by stage. The single bevel delivers the keenest of edges, and the buffalo horn bolster and natural wood handle complete a blade built in the traditions of Seki's swordsmiths.
- Traditional single-bevel yanagiba, extended 30cm length
- Longer blade for single-draw slicing of larger fish
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished
- Ultra-fine, long-lasting single-bevel edge
- Buffalo horn bolster with natural wood handle
- Blade length 30cm — Made in Seki City, Japan
Carbon steel: hand wash and dry immediately, never dishwasher. Oil the blade and wooden handle occasionally with camellia or neutral oil. A natural patina will develop with use.