Hokiyama Yanagiba Aogami #2 240mm (9.4")
🚩 Carbon steel develops a patina with use. This is normal, but the blade must be dried well to prevent rust.
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✔︎ No import fees & duties (US tarrifs excluded) |
- Description
- Specifications
- Knife Care
- Shipping
Hokiyama Yanagiba Aogami #2 240mm is a thin, long traditional Japanese knife designed for clean slicing of raw fish, sushi and sashimi. It can also be used for slicing larger pieces of meat, such as steaks or roasts.
This is a traditional single bevel knife, which means it is suitable only for right-handed users. While yanagibas are most commonly found in sushi and Japanese restaurants, they are also becoming popular among home cooks who enjoy weekend sushi or BBQ preparation.
BLADE SHAPE:
Yanagiba knives are designed for long, smooth pulling cuts. This allows the user to slice fish in a single motion, helping avoid shredded or uneven cuts that could damage the texture of the ingredient. The long, slender blade makes it especially suitable for preparing raw fish, where a clean cut helps preserve the appearance, flavor and texture of the fish.
Yanagiba knives are usually 240–360 mm long, which allows the user to slice sashimi in a single pulling motion and avoid shredded, zigzag cuts. The 240 mm length is the most manageable option in this range and is suitable for users who want a traditional single-bevel slicer with slightly easier control.
STEEL:
The blade is made of Aogami #2, one of the most popular high-carbon steels used in Japanese knifemaking. It is known for excellent edge retention and easy sharpening.
Because Aogami #2 is a carbon steel, it is less resistant to corrosion than stainless steel. The blade can develop a patina over time, while longer exposure to water or acidic ingredients can lead to rust. It should be washed by hand, wiped dry after use and maintained properly.
Aogami #2 steel is composed of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.
GEOMETRY:
This is a traditional single bevel knife, sharpened on one side only. Single bevel knives are extremely precise, but they require correct technique and are intended for right-handed use only.
HANDLE:
The knife is fitted with a traditional Japanese Wa handle made of magnolia wood with a buffalo horn ferrule. Magnolia is one of the most common handle materials used on traditional Japanese knives. It is light, comfortable in hand and valued by Japanese sushi chefs for its antiseptic properties.
Because magnolia is a softer, light-colored wood, it can stain more easily. We recommend using the knife with clean hands and wiping the handle dry after use.
BLACKSMITH:
Hokiyama Hamono is a respected smithy from Kochi Prefecture in Japan, founded in 1919. The smithy combines traditional handcraft with modern metallurgy and production knowledge.
Each Hokiyama knife goes through around 50 different processes performed and controlled by experienced craftsmen. One of these processes is Rolling-Forging, which helps achieve efficient and uniform production while preserving the qualities of Japanese steel.
Hokiyama is known for practical, well-made Japanese kitchen knives that preserve traditional craftsmanship while remaining accessible and reliable for everyday use.
Blade shape: Yanagiba
Steel type: Shirogami #2
Blade construction: Ni-mai / Migaki
Hardness (HRC scale): 61-62
Overall length: 380mm (15")
Blade length: 240mm (9.4")
Blade height: 30mm (1.2")
Spine thickness: 3.7mm (0.15")
Weight: 147g (5.2 oz)
Handle length: 135mm (5.3")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Blacksmith: Hokiyama
Location of the smithy: TOSA / Kōchi Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
See our Shipping page for more details.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
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