Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 240mmThe Hatsukokoro x Yoshihiro Yauji Blue 2 Damascus Yanagiba 240mm is a single bevel sashimi knife best fit for professional chefs and enthusiasts preparing raw fish. Forged by Yoshihiro Yauji, a Takefu Knife Village member and student of Hideo Kitaoka, this blade features Aogami #2 carbon steel with a soft iron Damascus clad in nimai construction. The 240mm length suits home use and precise slicing tasks, while the kasumi surface finish highlights the

delivering high sharpness and edge retention without excessive brittleness

The K-tip profile combines a clipped point for scoring and detailing with a flatter edge optimised for push-cutting and long slicing strokes

this knife balances lightweight handling with structural rigidity for fine kitchen prep

This Yoshikazu Ikeda Mizu-Honyaki Yanagiba is a 300mm single-bevel sashimi knife forged from White 1 carbon steel

The Hatsukokoro Sentan White 2 Stainless Clad Kurouchi Chinese Cleaver 195mm is a double-bevel Chuka Bocho best fit for professional chefs and students requiring a broad blade for high-volume vegetable and meat preparation

The stainless cladding supports easy care

This knife suits general purpose kitchen tasks including mincing

this blade features Ginsan Silver #3 stainless steel with a kasumi finish and nimai stainless clad construction

Measurement: 10

Specifications include a 328mm edge length

though the mirror finish requires specific maintenance to preserve its appearance

The handle is crafted from desert ironwood in a heart-shaped WA profile with a blonde horn ferrule