A thermally asymmetric straight rectangular fin is analysed and optimized using the two-dimensional separation of variables method. The optimum heat loss is presented as a function of bottom to top Biot number ratio, fin base length and top Biot number. Decreasing rate of the optimum fin length with the increase of the fin base length is listed. The optimum fin tip length is shown as a function of bottom to top Biot number ratio, fin base length and tip to top Biot number ratio. One of the results shows that the optimum heat loss and the actual optimum fin length decrease while the optimum fin tip length increases as the fin base length increases.