Occupying the middle ground of length in our Tokujuo yanagiba
lineup is this stunning 300mm slicer. This impressive range of knives is made by famed blade maker Kenji Togashi. Master Kenji Togashi received the Sakai Traditional Craftsman award in 1996. He is considered one of the best bladesmiths in Japan and his work is sought out by both kitchen knife enthusiasts and collectors worldwide.
The most important aspect of this style and length of blade is to ensure that the fish is cut with a single and light action. This minimizes the damage caused to the cellular structure of the ingredient, which would result from the use of a rough sawing action. The added length of the 300mm blade makes this task easier than with a shorter variety. Of course, you do need some serious board space to utilize its full size.
Shirogami #2 steel is used in the core construction of the blade with a hagane (or cladding) of soft carbon steel outside. This is hand forged in the ni-mai style of awase, which enhances the strength and durability of the knife.
As is the case with most single-bevel knives, this one is only suitable for right-handed users. Like all similar constructions, the carbon blade requires care with cleaning and drying to reduce the chances of corrosion and discoloration. The beautiful slim blade is complemented by a traditional D-shaped handle made from magnolia wood and buffalo horn for the ferrule.
Weight: 6.9 oz (196g)
Blade Length: 290 mm
Overall Length: 451 mm
Spine Thickness at Heel: 3.98 mm
Blade Height at Heel: 34.92 mm