The 270mm yanagiba is the most popular length in this format for good reason. Long enough to slice most fish species in a single uninterrupted pull, short enough to remain manageable in the hand and practical in a standard kitchen setup. TOJIRO builds this version in Sanjo City with Shirogami (White #2) carbon steel at the core and soft iron cladding - a traditional construction that prioritizes edge sharpness and ease of sharpening over the low-maintenance profile of stainless.
Shirogami (White Paper Steel) achieves an acuteness at the edge that stainless steels rarely match, and the single bevel geometry of the yanagiba format allows that sharpness to translate directly into clean, undamaged sashimi slices. The soft iron cladding is reactive and will develop a natural patina with use - experienced carbon users typically find this a feature rather than a concern. The blade comes sharp from the factory and takes to the stone readily. The handle has a traditional D-shaped wooden construction, and the blade road shows the honest, unpolished finish characteristic of TOJIRO entry-level single bevel work. This is a knife that prioritizes blade performance over cosmetics, and at this price it delivers more than the category usually promises.
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: 6.1 oz (174 g)
Blade Length: 258 mm
Total Length: 410 mm
Spine Thickness at Base: 3 mm
Blade Height: 34 mm
Shirogami (White Paper Steel) achieves an acuteness at the edge that stainless steels rarely match, and the single bevel geometry of the yanagiba format allows that sharpness to translate directly into clean, undamaged sashimi slices. The soft iron cladding is reactive and will develop a natural patina with use - experienced carbon users typically find this a feature rather than a concern. The blade comes sharp from the factory and takes to the stone readily. The handle has a traditional D-shaped wooden construction, and the blade road shows the honest, unpolished finish characteristic of TOJIRO entry-level single bevel work. This is a knife that prioritizes blade performance over cosmetics, and at this price it delivers more than the category usually promises.
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
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Knife Excellent for the price Paying for the bladePosted By: Thomas Craney
47 people found this review helpful
Wa Handle: There is a step down to the plastic Ferulle which I found annoying. I sanded the Handle smooth to eliminate the step stained and varnished it to greatly improve the feel.
Blade: From the Shinogi line to edge bevel the steel in unfinished. It will take quite a bit of time on a 400 grit stone to flatten it smooth. The Ura backside hollow grind is fine as it is.
The white
47 people found this review helpful
Wa Handle: There is a step down to the plastic Ferulle which I found annoying. I sanded the Handle smooth to eliminate the step stained and varnished it to greatly improve the feel.
Blade: From the Shinogi line to edge bevel the steel in unfinished. It will take quite a bit of time on a 400 grit stone to flatten it smooth. The Ura backside hollow grind is fine as it is.
The white
