Kitaoka, Aogami-2 Migaki Yanagiba, 210mm
$254.65 $339.50
This Kitaoka Yanagiba features a superior Aogami #2 steel core, clad in a carbon steel layer and crafted with a traditional single-bevelled blade. The result is exceptional cutting performance, precision, and control.
Yanagiba knives require time and practice to master, but once perfected, they deliver peerless results. The smooth, refined blade, enhanced by a meticulous Migaki finish, allows for effortless, precise cuts while preserving the texture and integrity of delicate ingredients.
If you are looking for a quality handmade slicer, then go no further; this is the knife for you.
About Sujihiki (Slicing) Japanese Kitchen Knife
Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!
Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge
Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.