Yoshihiro Yauji Blue #2 Damascus Yanagiba 270mm - Blade Only

From the maker

Overview

The Yoshihiro Yauji Blue #2 Damascus Yanagiba 270mm is a traditional Japanese sashimi knife blade for cooks who want to choose their own handle. Forged in Echizen, Japan, it combines an Aogami #2 carbon steel core with patterned iron Damascus cladding and a right-handed single-bevel grind. Its long, narrow profile is designed for smooth pull cuts through boneless fish for sashimi and nigiri.

This listing is for the blade only. No handle is included. A suitable wa handle must be fitted before use. The nominal 270mm size has a measured cutting edge of 259mm, giving you the reach of a dedicated slicer without the extra length of a 300mm yanagiba. The Damascus pattern adds visual depth while the carbon steel edge rewards careful sharpening and good cutting technique.

Common Questions

What is this yanagiba knife used for? Use it to slice prepared, boneless fish for sashimi and sushi toppings in one controlled drawing stroke. It is a specialist slicer; use a different knife for bones, frozen food and heavy chopping.

Does this knife come with a handle? No. This is an unhandled blade for a custom wa-handle build. Contact Tokushu Knife for help choosing a compatible handle and arranging fitting before use.

Is it suitable for home cooks or left-handed users? It suits home cooks who want to learn traditional sashimi slicing as well as professional sushi chefs. This right-handed single-bevel blade requires different cutting and sharpening technique from a double-bevel chef knife and is not a left-handed model.

Is Blue #2 steel stainless? No. Both the carbon steel core and iron cladding are reactive. They develop a patina and can rust if left wet, so wipe the blade during use and dry it immediately after hand washing.

Care and Sharpening

Hand wash only, never soak or put the blade in a dishwasher, and store it completely dry. Apply a light coat of tsubaki knife oil before extended storage. Use a knife-friendly surface such as a Hasegawa cutting board, and avoid twisting the edge through a cut. Sharpen with a method appropriate for single-bevel knives, preserving the broad bevel and hollow back. For professional help, see our knife sharpening service.