Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm
Hideo Kitaoka Blue #2 Yanagiba 210mm

Hideo Kitaoka Blue #2 Yanagiba 210mm

£175.00

A short and precise yanagiba from Kitaoka-san designed for working in smaller spaces where working area is at a premium or for preparing smaller fish for sushi.

Currently out of stock

Product Code: KITA-001

Knife & Range Specifications

Knife Measurements
  • Blade Edge Length: 208mm / 8.19" (Measurement of the cutting edge)
  • Total Knife Length: 346mm / 13.62" (Blade tip to handle end)
  • Blade Height: 30.8mm / 1.21" (Heel to spine)
  • Blade Thickness: 3.52mm / 0.14" (Spine width above the heel) 3.03mm / 0.12" (Measured halfway along spine) 0.85mm / 0.03" (Measured 15mm from tip)
  • Total Weight: 127 grams / 4.48 oz

Our aim is to measure and photograph our products as accurately as possible but due to many items being handmade, finished or using natural materials, there can be minor variance in measurements and finishes.

Range Specifications
  • Core Steel: Aogami Blue #2
  • Cladding Steel: Soft Iron
  • Blade Finish: Migaki
  • Hardness: 63-64 (HRC)
  • Handle Style:
  • Handle Material: Ebony
  • Left or Right handed: Right Only (Single Bevel)

Some measurements such as HRC are provided by manufacturers and should therefore be used as a guide.

Hideo Kitaoka - Blue #2

Our in-depth range review

First Impressions

The Blue #2 core clad in carbon steel in this range is finished to a very high standard and are incredibly precise knives for a range of jobs primarily around the preparation of sushi.

Beauty

Depending on the blade, there is a combination of eye catching suminagashi damascus or a simpler hairline migaki finish paired with traditional octagonal ebony handles but the finishes are as you would expect - top class.

In Hand

This is a single bevel knife designed for right handed use only. 

Durability


The core Blue #2 steel has been heat treated to a relatively high level of hardness around 63-64HRC which gives those single bevel edges a good level of durability and the edge retention required more often in the professional kitchens where these knives tend to be most used.

Ease of Care & Maintenance Tips

With the carbon steel cladding and reactive core steel, these are reactive knives and we recommend cleaning and drying between uses as with all carbon steels. 

For longer term care, a carbon steel care kit is recommended.

Our Verdict

While there is nothing to stop a keen home cook using these knives, it's more likely that the specific nature and high standard of finish is going to be something a professional sushi chef will be seeking and Hideo Kitaoka's knives are prized in professional environments for their quality and cutting precision. 

For those who are serious about fish prep at either a home or professional level the Blue #2 is certainly a line of knives to seriously consider.

Meet the maker

Hideo Kitoaka