JAPANESE KNIVES AND KNIFE SHARPENING
Mr. Shimatani is the 2nd generation blacksmith if Shimatani Knife Studio, Ono City, Fukui Prefecture. His knives are beautifully made with a rustic fit & finish. This knife has a Kurouchi Tsuchime (blacksmith hammered) finish and a magnolia handle with a steel ferrule.
Meaning “Willow Leaf” the Yanagiba is a single bevel knife used for slicing fish into sashimi. Another regional version of this knife is the Takohiki 蛸引 or “Octopus puller” which has a square tip.
Aogami, also known as Blue paper steel due to the colour of the paper it came wrapped in, is a high carbon steel made by Hitachi Metals. Aogami is known for its sharpness and edge retention, blue paper steels are considered some of the best carbon steels in the world. It’s like Shirogami but with added tungsten and chromium to give it better edge retention, it comes in 3 grades Aogami #1, #2 & Aogami Super.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.
This knife is made from carbon steel and will form rust if it is left wet after use.