This yanagiba 270 mm in Aogami #2 is built for long pulling cuts: sashimi, raw fish fillets, whole fish slices. The blade, whose Japanese name evokes a willow leaf, is ground to a single bevel following the traditional kataba construction. At 270 mm, this length handles the majority of Japanese kitchen tasks without compromising precision of movement. The concave hollow on the back of the blade, or urasuki, reduces contact surface with the ingredient and aids slice release.
The blade features a kasumi finish on the body, with a diffuse-reflection surface on the jigane and a polished bevel. Kanji are engraved on the blade. The octagonal wa-handle is made of magnolia (hōnoki), a light, fine-grained wood, with a matte black collar. The octagonal shape provides a stable grip along the full length of the handle.
Aogami #2 (Blue Steel #2) is developed by Hitachi Metals from Shirogami #2, with chromium (0.2,0.5%) and tungsten (1,1.5%) added for stronger edge retention between sharpenings. On a yanagiba, where edge quality directly determines slice cleanliness, this extended retention is a practical advantage. Aogami #2 responds well to a whetstone and allows a very fine edge on the single bevel. For cooks who prefer a more immediate oxidation response and a more pronounced patina, Shirogami #2 remains a valid alternative. Aogami #2 also develops a patina, but more gradually.
Care
Non-stainless carbon steel: wipe the blade immediately after each use. The patina that forms over time is normal and protects the steel. Apply a light coat of camellia oil for storage. Never wash in a dishwasher.
