Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 210mm

Born in 1950, knifesmith Hideo Kitaoka works in Takefu Village, Echizen in Fukui Prefecture. He learned his craft from his father in Echizen as a child. He is known for traditional style knife making with single grinds and does excellent work in a variety of carbon steels. . He specializes in the production of high quality, traditional Japanese blades. In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade.

He says, although sometimes he faces difficulties, when he achieve to create number of blades by for forging read iron bar by hand, he feels satisfaction and loves of making knives. He is the third generation of Kitaoka Knives.

Specifications:
Knife Type: Yanagiba-Slicer 
Steel Type: White Steel No.2 
Blade Type: Single-edged Blade
Blade Length: 210mm
Blade Height: 2mm
Blade Thickness: 2.9mm
Handle Length: 127mm
Weight: 120g
Handle Material: Rosewood

 Use & Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade. 

We can change the blade length according to your preference. 

It usually takes 2 –4 month for us to restock should this item is not available.