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 240mm version in Sanjo City with Shirogami (White #2) carbon steel and soft iron cladding, and at 240mm it sits at the standard entry 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.
What Customers Are Saying: Professional buyers describe this yanagiba as a capable beater for daily fish fabrication - sharp enough for service slicing, affordable enough to use hard without anxiety. The edge it takes on a stone draws consistent praise, and the reactivity of the White #2 steel gets called out as a distinctive characteristic that experienced carbon users find satisfying to watch develop as a patina. The fit and finish reflect the price honestly, but the blade performance earns consistent approval.
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: 4.7 oz (134 g)
Blade Length: 232 mm
Total Length: 370 mm
Spine Thickness at Base: 3 mm
Blade Height: 30 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.
What Customers Are Saying: Professional buyers describe this yanagiba as a capable beater for daily fish fabrication - sharp enough for service slicing, affordable enough to use hard without anxiety. The edge it takes on a stone draws consistent praise, and the reactivity of the White #2 steel gets called out as a distinctive characteristic that experienced carbon users find satisfying to watch develop as a patina. The fit and finish reflect the price honestly, but the blade performance earns consistent approval.
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.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Tojiro 240 yanagi
You get what you expect Posted By: Tim O - verified customer
49 people found this review helpful
The fit and finish on this knife is what you expect for a knife at this price. It is also shorter than all of my 240 gyutos, so the one I was sent may be shorter than I eexpected. The cladding is thin and is a straight line across the blade road, rather than forming to the shape of the knife. The handle also has no real feel to it. It is a piece built to serve it's function and not much else. This does not help with aesthetics, but this knife can take a screaming sharp edge, and at the end of the day, function is what matters most. I bought this knife as a beater for fabricating fish when a deba is too tall and for slicing fish to order for service. It will take a great edge and hold it, even after heavy prep days. This knife is also more reactive than any other blade I've owned, so watching how it patinas has been fun.
49 people found this review helpful
The fit and finish on this knife is what you expect for a knife at this price. It is also shorter than all of my 240 gyutos, so the one I was sent may be shorter than I eexpected. The cladding is thin and is a straight line across the blade road, rather than forming to the shape of the knife. The handle also has no real feel to it. It is a piece built to serve it's function and not much else. This does not help with aesthetics, but this knife can take a screaming sharp edge, and at the end of the day, function is what matters most. I bought this knife as a beater for fabricating fish when a deba is too tall and for slicing fish to order for service. It will take a great edge and hold it, even after heavy prep days. This knife is also more reactive than any other blade I've owned, so watching how it patinas has been fun.
Tojiro nice yanagiPosted By: Max S - verified customer
45 people found this review helpful
Right off the bat I must say, the description is wrong, the handle is OAK, not ho-wood. This was the first Tojiro knife I bought, in which I do not feel the need to immediately finish the handle! Unlike the other blades in this class, the ferrule is in-fact wooden! it looks very nice. The fit n finish is outstanding for 60 bucks, shipped free from mark. Just a fantastic looking and working knife. The blade came perfectly sharp out of the box for me. I did notice that the blade has a micro bevel both on the bevel side, and on the back... I guess this is common from main stream manufacturers. Tojiro always impressed me, best traditional style Japanese knives for the money!
45 people found this review helpful
Right off the bat I must say, the description is wrong, the handle is OAK, not ho-wood. This was the first Tojiro knife I bought, in which I do not feel the need to immediately finish the handle! Unlike the other blades in this class, the ferrule is in-fact wooden! it looks very nice. The fit n finish is outstanding for 60 bucks, shipped free from mark. Just a fantastic looking and working knife. The blade came perfectly sharp out of the box for me. I did notice that the blade has a micro bevel both on the bevel side, and on the back... I guess this is common from main stream manufacturers. Tojiro always impressed me, best traditional style Japanese knives for the money!
