The yanagiba is Japan's dedicated sashimi knife - long, narrow, single-beveled - built for the long pulling cuts that produce clean, undamaged slices of raw fish. The single bevel geometry creates a wedge that pushes away from the cut as the blade moves through the flesh, producing slices with minimal tearing or compression. TOJIRO builds this 210mm version in Sanjo City with Shirogami (White #2) carbon steel and soft iron cladding, and it sits at the shorter length for this format - long enough for most fish species, short enough to remain manageable for cooks newer to single bevel technique.
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an edge sharpness that stainless steels rarely match and sharpens with immediacy that rewards regular stone work. The soft iron cladding adds toughness to the construction and develops a natural patina with use - this steel is notably reactive, and customers report the patina developing quickly even in moderate use. The thin blade profile and single bevel grind make this a capable knife for fish slicing at an accessible price, and the magnolia handle and resin ferrule give it a more traditional appearance than many knives at this level.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never put it in the dishwasher. A natural patina will develop with use and actually helps protect the steel.Maker: TOJIRO
Location: Sanjo City, Niigata, Japan
Construction: San Mai
Edge Steel: Shirogami (White #2) Carbon
Cladding: Soft Iron
Finish: Kasumi
Edge Grind: Single Bevel, Right Handed
Handle: D-Shaped Magnolia Wood
Ferrule: Resin
Weight: 3.6 oz (102 g)
Blade Length: 205 mm
Total Length: 339 mm
Spine Thickness at Base: 3 mm
Blade Height: 29 mm
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an edge sharpness that stainless steels rarely match and sharpens with immediacy that rewards regular stone work. The soft iron cladding adds toughness to the construction and develops a natural patina with use - this steel is notably reactive, and customers report the patina developing quickly even in moderate use. The thin blade profile and single bevel grind make this a capable knife for fish slicing at an accessible price, and the magnolia handle and resin ferrule give it a more traditional appearance than many knives at this level.
Care Instructions: Shirogami (White #2) carbon steel with soft iron cladding means both the edge and the blade road are reactive. Wipe and dry the knife immediately after use - do not leave it wet or in contact with acidic foods. Apply a light coat of camellia oil for storage. Hand wash only - never put it in the dishwasher. A natural patina will develop with use and actually helps protect the steel.
