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Nigara  |  SKU: NIGARA_ANB2TBDM_YANAGI270

Nigara Anmon Blue 2 'Nejiri' Twist Bar Damascus Yanagiba 270mm

$31,877.00
Tax included Shipping calculated at checkout.
IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line Nigara Specials
Profile Yanagiba
Bevel Type Single Bevel
Weight 228 g        8.04 oz
Edge Length 262 mm   .10.31 inch
Heel Height 39 mm     .1.54 inch
Width @ Spine 4.9 mm     0.19 inch
Width @ Mid 3.2 mm     0.13 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel Blue 2 / Aogami #2 | Carbon
Blade Construction Sanami - Soft Iron Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle Special Handle
Region Aomori
Best for
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    This Nigara Anmon Blue 2 Nejiri Twist Bar Damascus Yanagiba 270mm is a single-bevel sashimi knife best fit for chefs preparing raw fish and seafood who require a reactive carbon steel edge with distinctive hand-forged aesthetics. Made by Go Yoshizawa in Aomori, this blade features an Aogami #2 core clad in soft iron damascus with an etched surface finish. The 262mm edge length and slender profile suit precise slicing tasks, while the san-mai construction pairs high-carbon steel performance with decorative twist bar patterning.

    Aogami #2 steel measures 61-63 HRC and contains tungsten and chromium additions that improve toughness and edge retention over simpler carbon steels. This reactive blade requires immediate drying after use to prevent oxidation. The octagonal ebony handle contributes to a total weight of 228g, balancing the 4.9mm spine thickness at the heel. Single-bevel geometry facilitates clean cuts through protein with minimal resistance, supporting the traditional yanagiba function for sashimi preparation.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. Oil the (carbon) knife if storing for an extended period of time to prevent rust.

    Nigara

    Based in the small yet beautiful city of Hirosaki in the northern prefecture of  Aomori, Nigara hamono has been making samurai swords for 350 yearas, with master Kunitoshi  (國俊) being one of the most famous sword smith in his generation. Now headed by the 8th generation mastersmith Go Yoshizawa (吉澤 剛) supported by his father Toshiju Yoshizawa (吉澤 俊寿), Nigara is becoming very popular thanks of its exquisite forging skills and second to none quality control. 

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: Blue 2 / Aogami #2

      Blue Steel No.2, also recognized as Aogami No.2, is a distinguished high carbon steel produced by Hitachi Metals Ltd, enhanced by the addition of chromium and tungsten to the base of White Steel No.2. This modification brings about an improvement in toughness and the creation of hard carbide molecules, which significantly boost edge retention. Although its sharpness is comparable to that of White Steel No.2, Blue Steel No.2 offers a slight advantage in maintaining its edge.

      Widely favored for its versatility, Aogami No.2 is celebrated for its ease of sharpening and robust resistance to chipping, making it an ideal choice for those new to Aogami steel knives. Containing 1.0–1.2% carbon and achieving a typical hardness of 62–63 HRC on the Rockwell scale, it stands as the benchmark in evaluating Aogami steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Carbon

      Hardness: 61- 63

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Unknown

      A unique handle crafted by the hamono, with the material undisclosed.

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    St Peters, NSW 2044
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