[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
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[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife
[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm - Japanny - Best Japanese Knife

[Left Handed] Hideo Kitaoka White Steel No.2 Damascus Yanagiba Japanese Chef Knife 240mm

HKLW2-D-YA240S
$309.00 USD

Hideo Kitaoka

Born in 1950, knife smith 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 centre for forged blades to be awarded the nationally recognized Traditional Craft Product accolade.

Specifications:
Knife Type: Yanagiba
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
HRC: 60-61
Blade Type: Single edged blade
Blade Length: 240mm (9.4")
Blade Height: 31mm (1.2")
Blade Thickness: 3.5mm
Handle Material: Shitan Handle
Ferrule Material: Pakka wood
Handle Length: 133mm (5.2")
Weight: 170g (6 ounces)

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.

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