At 33cm, this is the yanagiba for the specialist — a long, elegant single-bevel blade for the cleanest, longest slicing strokes on large fish. For sushi and sashimi work where presentation is everything, the extra reach lets the blade do the work in one fluid motion, with no sawing and no torn flesh.
This is Aogami at its most considered: Blue Paper No. 2 carbon steel, hand-forged through repeated hammering and finished by a single craftsman from rough grind to fine polish. The edge is exceptional, the hardness high, the buffalo horn bolster and natural wood handle true to tradition. A knife to be earned, and cared for.
- Traditional single-bevel yanagiba, full 33cm length
- Maximum reach for the longest, cleanest sashimi strokes
- Aogami Blue Paper No. 2 carbon steel, hand-forged and hand-finished
- Keen, durable single-bevel edge
- Buffalo horn bolster with natural wood handle
- Blade length 33cm — 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.