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Hitohira Gorobei Blue #2 Left-Handed Yanagiba 240mm Ho Wood Handle (D-Shape)

Regular price
€225,00 EUR
Regular price
Sale price
€225,00 EUR
Tax included. Shipping calculated at checkout.


This series of straightforward single bevel knives is made of hand forged blue #2 and white #3 carbon steel. These knives don’t come with extra comfortable and aesthetic features like chamfered spines and polished choils but they’re a great introduction to the realm of carbon steel single bevel knives. Fitted with nice ho wood handles with a buffalo horn ferrule. We’re big fans of Gorobei’s work and these knives are no different. Very reliable blades where the price correctly reflects the quality.

I’m saddened to inform you that the blacksmith “Gorobei” is now retired. We will not receive any new knives by his hand.

What kind of knife is this?

The traditional Japanese slicer. The king of knives and ofter referred to as ’Sushi knife’ it is used for slicing boneless protein. More specific and less versatile compared to the Sujihiki, the performance of the properly sharpened Yanagiba will yield much higher quality results due to their geometry and sharpness. Characteristics in steel are pronounced in single bevel knives and different sharpeners make for much variety, please contact us directly if you need help in finding the right knife. 

Care Instructions

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.

Detailed Spec

Brand: Hitohira ひとひら (一片)
Producing Area: Sakai-Osaka/ Japan
Profile: Yanagiba
Size: 240mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Right-Handed D-Shape
Total Length: 375mm
Edge Length: 229mm
Handle to Tip Length: 241mm
Blade Height: 33mm
Thickness: 3.4mm
Handle Length: 135mm
Weight: 153g
Hand Orientation: Left-Handed
Update: October 27, 2022