Ishizuchi Blue #2 Kurouchi Yanagi 240mm (9.4")

• Brand: Ishizuchi Knife Factory (石鎚刃物)
• Style: Yanagi (Sushi Knife)
• Blade Steel Type: Blue #2 Steel clad with Soft Iron
• HRC: 61-64
• Handle Material: Octagonal Walnuts Wood
• Ferrule Material: Yellow Poplar (compressed wood)
• Bevel Angle Ratio: Double Bevel
• Blade Length: 240mm (9.4")
• Weight: 6.5 oz (184g)
• Cover: Not included

Precaution

• Tosa Hamono knives have a thicker spine compared to other Japanese knives, so regular Sayas may not fit.
• All Ishizuchi knives are Soft Iron Clad and may rust.

Each knife is meticulously finished by hand, resulting in subtle differences from one to another, a characteristic feature of Tosa’s "free forging" technique. We hope you enjoy the unique quality of each blade. This knife uses Blue Steel 2, which contains added chromium and tungsten, giving the blade both hardness and toughness, resulting in long-lasting sharpness. The outer layer of the blade is made from Soft Carbon Steel, making it easy to sharpen. The distal taper from the heel to the tip of the blade, combined with the solid construction, provides a good weight that creates a perfect balance in the hand.
However, because it’s entirely made of Carbon Steel, it’s important to thoroughly wipe and dry the blade after each use to prevent rust. While the patina that forms over time will give your knife a one-of-a-kind character, it can be removed with products like Sabitoru if you prefer to maintain a clean finish.

Ishizuchi knives are renowned for their authentic kuro-uchi style. Unlike black-dyed knives that use a special coating for an overall black appearance, Ishizuchi’s “Kuro-uchi” knives retain the natural oxide film formed during the quenching process. This gives them a rugged, robust look and a handcrafted feel, showcasing true craftsmanship and traditional techniques.

“Black Rust”
Black rust, or protective rust, forms an oxide film on the surface of iron, preventing further rusting and avoiding the crumbling associated with red rust.

Sharpening Tip from Ishizuchi
Ishizuchi recommends sharpening the dominant side more for kuro-uchi knives, with a 40/60 bevel angle ratio for right-handed users and a 60/40 bevel angle ratio for left-handed users. Disclaimer

In 1590, warlord Chosokabe Motochika unified Tosa, documenting 399 blacksmiths in the region. Known for its forest-rich environment, Tosa required durable, high-performance tools for forestry, leading to the establishment of specialized blacksmiths. Following this tradition, Kajihira Tomika founded the Ishizuchi Agricultural Tool Company in 1920. Over 100 years later, they continue to maintain the distinctive thick, reassuring spine of Tosa knives while achieving the sharpness expected of fine Japanese knives.

Yanagiba (lit. willow blade) is an essential tool for sushi chefs. The name Yanagi refers to the willow-leaf shape of the blade as opposed to it necessarily being a single bevel. Some knife makers have been known to refer to Sujihiki made with a willow shape as Yanagi. In common parlance, however, Yanagi or Yanagiba is understood to mean a willow-shaped knife ground with a single bevel. These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. It is primarily used for slicing sashimi or delicate cuts of other soft proteins. Its hollow-ground backside, known as the Ura, helps facilitate the release of fish as it is sliced and ensures that an extremely low inclusive edge angle may be maintained. The Yanagi is the fish slicer traditionally used in the Kansai region of Japan (Osaka and Kyoto). There are many variants of Yanagi including Kensaki (sometimes called kiritsuke-tip), Takohiki (octopus knife), Fuguhiki (blowfish knife) and Sakimaru Takohiki (round-tipped octopus knife)