The single bevel knives King!! Maybe the most famous single bevel knife maker in Japan and there are many reasons for that. He forges only single bevel knives in Takefu knife village, carrying a family tradition of 3 generations and an experience of more than 30 years.
His Aogami Migaki series are the perfect example of the traditional single bevel manufacturing techniques and they are produced in all types of single bevel knives (Yanagiba, Deba, Usuba, Kaisaki, Azikiri and Funayuki).
The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets. This is a knife addressed to the left handed cooks.
|Brand / Blacksmith:||Hideo Kitaoka|
|Knife type:||Yanagiba 270mm – LEFT|
|Blade Length / Total length (mm):||261/415|
|Steel type:||Aogami-2 (Blue-2)|
|Forging method:||Ni Mai|
|HRC hardness:||62 – 63|
|Handle type / Material / Ferrule:||D-Type / Magnolia|
|Spine Thickness at heel / tip (mm):||3,8 / 0,3|
|Blade height at heel (mm):||34|