Yoshihiro "Ao-Kasumi" Aogami #2 300mm Kiritsuke Yanagiba with Urushi Handle and Maki-e Art (Unryu) Saya
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This Yoshihiro Kiritsuke Yanagiba is handcrafted by Igarashi Nori using Aogami #2 steel, and heat-treated to 61-62 HRC for superb edge retention. With a great fit and finish and a Kasumi polish, the blade is paired with an Octagonal wa-handle made of Japanese Magnolia wood coated with Urushi. Comes with a "Unryu" (Cloud Dragon) Maki-e Art Saya.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Yamawaki Hamono
- Craftsman: Igarashi Nori 五十嵐 宣
- Knife Type: Kiritsuke Yanagiba
- Construction: Awase (Kasumi)
- Grind: Single Bevel (Right-handed)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Carbon Steel
- Hardness: 61-62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kasumi Polish
- Blade Length: 300mm (11.8")
- Blade Height (at heel): 36mm
- Spine Thickness
- Above heel: 4.0mm
- Middle: 3.6mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood) coated with Urushi
- Length: 152mm
- Overall Length: 454mm
- Weight: 227g (8.01oz)
- Comes with Unryu 雲竜(Cloud Dragon) Maki-e Art Saya
- Hand Chiselled Mark (Front): In Japanese Kanji "Goh Umanosuke Yoshihiro Made" (郷右馬允義弘造) ; “Blue Steel” (青鋼)
- Mark (Back): In Japanese Kanji "Hand-forged" (本鍛練) ; "Guaranteed" (保証)
About Yoshihiro 義弘 / Yamawaki Hamono 山脇刃物
Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.