Yasuaki Taira Blue #2 Steel Mizu Honyaki Yanagiba 330mm Nami Hamon
Full Mirror Polished, Wide Bevel Grind, Blade only
※ This item is a bare blade without a handle. If you purchase a handle together with the blade, we will mount the handle before shipping your order.
※ A paulownia wood box and a certificate hand-signed by Yasuaki Taira are included with the purchase.
[Blacksmith Yasuaki Taira]
Yasuaki Taira, born in 1965, trained in Sakai after high school, learning Japanese knife polishing at Ajioka Hamono before returning to Fukuoka to inherit his father Morihiro’s forging methods. At Morihiro Hamono in Yame, he is among the few craftsmen who handle forging, heat treatment and sharpening entirely by himself.
He is especially admired for his mizu-honyaki knives, finished to a full mirror polish with distinctive hamon patterns. In 2019, his craftsmanship was formally recognised by the Japan Culinary Culture Preservation Association.
Yasuaki Taira Blue #2 Steel Mizu Honyaki Yanagiba 330mm Nami Hamon
Specification
Country/Region of Brade : Fukuoka Pref. / Japan
Blacksmith : Yasuaki Taira
Knife Type : Yanagiba
Constraction of Knives : single-edged blade
Steel Type of Cutting Edge : Japanese Carbon Steel
Steel Name : Blue #2 Steel (Aogami #2)
Forge Welding : Mizu Honyaki (Solid Carbon Steel), Water quenched knife
Finish and design : Full mirror polished, wide bevel grind
Hamon(Wave) : Nami hamonCutting Blade Length : approx 330mm
Blade Width : approx 35mm
Thickness : approx 3.2mm
Weight :
Saya (Sheath) : Not included (sold separately)
Note of Use : Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Remark : Professional use (for top chef)
About Blade Steel
[About Blue Steel (Aogami)]
Blue steel (Aogami, 靑鋼) is a traditional Japanese high carbon steel used for making kitchen knives.
In Japanese, “Ao-gami” literally means “blue steel”, and as the name suggests, the steel has a slightly dark bluish tone to it.
Compared with other Japanese knife steels such as composite steels often referred to as “kurogane” (black steel), blue steel contains a higher carbon content.
It also undergoes multiple heat-treatment steps to enhance the sharpness of the edge and the longevity of the blade.
Because of this, blue steel is well known among professional knife makers and knife collectors for its excellent cutting performance, and it is a very popular choice for those looking for a high-quality Japanese knife steel.Saya Care
1. Avoid long-term storage inside the saya
Even if there is no visible moisture on the blade, keeping the knife inside a sealed saya for a long period can trap humidity and may cause rust. For long-term storage, please take the knife out of the saya and store it separately.2. If any problem occurs after purchase
Notes When Purchasing a Saya (Wooden Sheath)Avoid long-term storage in the saya
Even if the blade is completely dry, keeping it sealed inside the saya for a long time can trap moisture and cause rust.For long-term storage, please remove the knife from the saya.
Be careful not to scratch the blade when inserting itTo help minimize scratches, the opening on the inside of our saya is finished with a velvet lining.
However, scratches may still occur due to careless insertion or removal, so please keep this in mind when purchasing.
As this is considered a matter of normal use and handling, we may not be able to repair or compensate for scratches that occur during use.
Important Notice
*Color and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.
Shipping information
* We will pay for the amount exceeding the $35 shipping fee for each country
*We safely pack international shipping
*We are not responsible for delivery errors caused by address input errors
