The 270mm yanagiba is the professional standard length for this blade shape, giving the cook maximum reach for long, clean pull-cuts through large fish fillets and similar proteins. TOJIRO builds this version in Sanjo City from a Shirogami, or White #2, carbon steel core with hammered iron cladding finished in kurouchi, providing the forged, rustic appearance of a traditional single-bevel knife.
The san mai hammer-forged construction and kurouchi hammered finish give this yanagiba real visual weight and traditional character. With a blade length just under 270mm, it is the right tool for professional fish preparation, and the magnolia wood handle with a black resin ferrule is the perfect pairing.
Care Instructions: Shirogami, or White #2, is a reactive carbon steel. Keep the mirror-polished front face clean and dry between uses to prevent rust. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer-term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.Maker: TOJIRO
Location: Sanjo City, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Shirogami (White #2) Carbon Steel
Finish: Hammered, Kurouchi
Cladding: Iron (Reactive)
Edge Bevel: Single Bevel, Right-Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Black Resin
HRC: 62+
Weight: 6.9 oz (196 g)
Blade Length: 267 mm
Total Length: 418 mm
Spine Thickness at Base: 4 mm
Blade Height: 36 mm
The san mai hammer-forged construction and kurouchi hammered finish give this yanagiba real visual weight and traditional character. With a blade length just under 270mm, it is the right tool for professional fish preparation, and the magnolia wood handle with a black resin ferrule is the perfect pairing.
Care Instructions: Shirogami, or White #2, is a reactive carbon steel. Keep the mirror-polished front face clean and dry between uses to prevent rust. Wipe and dry the blade immediately after use, avoid leaving acidic foods against the blade, and apply camellia oil for longer-term storage. Hand wash only. Use quality water stones suited to single bevel geometry when sharpening.
