Name: Yanagiba
Brand: Yuzou Tani
SKU: OE-TA300YA
Price: 351.95 EUR
Availability: InStock

€351,95 EUR

VAT included for EU orders.

OE-TA300YA

Yanagiba with a 30 cm long blade. The blade is forged using the montanren technique. This means that the core steel and cladding are hand-welded together (ni mai). Before the steel is welded, the core steel is shaped into a wave pattern. This creates a very spectacular appearance reminiscent of waves on the ocean, and this process is performed only by the most distinguished blacksmiths from Sakai. The knives are true masterpieces that rank among the absolute top tier of single-bevel knives.

Single-bevel (kataba)

The steel is Aogami#2, a hard carbon steel with excellent properties. However, it is not stainless and should therefore be wiped dry to prevent rust.

The handle is octagonal, made of ho wood with a buffalo horn bolster.

Yuzou Tani is a blacksmith who produces incredibly fine blades and has his forge in the Japanese city of Sakai. He forges all blades by hand and also laminates the steel by hand (ni mai). The steel Tani uses is a carbon steel called Aogami#2. It is not stainless and should be wiped dry to prevent rust. All blades by Yuzou Tani are single-bevel, in true Sakai spirit. These are incredibly fine blades, and Tani-san is a supplier to, among others, Aritsugu, a knife brand of the highest quality.

Manufacturer: Yuzou Tani
Model: Yanagiba
Length: 300 mm
Steel: Aogami #2
Kolstål | Järnkappa
HRC: 63-64HRC
Forging: Ni Mai
Handle material:

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.

Delivery time within Sweden is normally 2-5 working days, 5-14 days within the EU and 7-21 days internationally. We offer free shipping on orders over 1 000 SEK within Sweden. We offer a 90-day return policy. For a return to be approved, the knife must be unused and in its original condition.

Email us here if you wish to initiate a return.