The 300mm yanagiba is a statement knife. At this length, it handles the largest fish species - whole salmon, yellowfin, larger flatfish - in single long pulls without repositioning, and in the hands of a practiced sashimi cook, it produces results that shorter knives cannot match. TOJIRO builds this version in Sanjo City with Shirogami (White #2) carbon steel and soft iron cladding, making a traditionally premium format available at a price that allows serious students of Japanese knife technique to access the full-length yanagiba experience.
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an acuteness at the edge and a sharpening responsiveness that stainless equivalents rarely replicate. The 300mm blade length is the traditional professional standard in the formal Japanese kitchen hierarchy, and the single bevel grind follows the geometry refined over centuries of washoku preparation. The soft iron cladding is reactive and will develop a natural patina through use. The handle is functional and traditional, and several owners have found it worthwhile to sand, finish, and stain it as part of making the knife their own. A saya for blade protection is a recommended addition at this length.
What Customers Are Saying: One buyer who progressed from a 270mm yanagiba describes the 300mm as the length they would not want to go below now that they have used both - the extra length is felt immediately in the quality of the pull and the cleanliness of the slice. The blade performance at the price is described as a tool that does its job honestly and without pretension, entirely adequate for both home and professional use, and accessible enough to sharpen regularly without anxiety. The value for the price and the sharpness the steel achieves earn consistent praise across the review set.
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: 6.2 oz (176 g)
Blade Length: 291 mm
Total Length: 446 mm
Spine Thickness at Base: 3 mm
Blade Height: 35 mm
Shirogami (White Paper Steel) is a high-purity carbon alloy that achieves an acuteness at the edge and a sharpening responsiveness that stainless equivalents rarely replicate. The 300mm blade length is the traditional professional standard in the formal Japanese kitchen hierarchy, and the single bevel grind follows the geometry refined over centuries of washoku preparation. The soft iron cladding is reactive and will develop a natural patina through use. The handle is functional and traditional, and several owners have found it worthwhile to sand, finish, and stain it as part of making the knife their own. A saya for blade protection is a recommended addition at this length.
What Customers Are Saying: One buyer who progressed from a 270mm yanagiba describes the 300mm as the length they would not want to go below now that they have used both - the extra length is felt immediately in the quality of the pull and the cleanliness of the slice. The blade performance at the price is described as a tool that does its job honestly and without pretension, entirely adequate for both home and professional use, and accessible enough to sharpen regularly without anxiety. The value for the price and the sharpness the steel achieves earn consistent praise across the review set.
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.
4&Score=-1')>No
Great knife 
Good value for the moneyPosted By: Don T. - verified customer
35 people found this review helpful
I like the white steel Tojiro knives. They get very sharp, sharpen easily and are inexpensive relative to many others. Of course, the fit and finish is what you would expect from a knife in this price range so if you are looking for OTB perfect, this is not it. The knife is very usable as is but if you are willing to invest a little time and effort into tweaking it to be better it is a great by serves its intended purpose and is entirely adequate for home use, and
probably for professional use as well. After owning and using it for a few weeks, I personally wouldn't want less of a yanagiba than this. (I also own a 270mm kurouchi finish blue steel sujihiki; it provides a different experience). From what I _think_ I can discern, yanagibas beyond the quality and price of this one are probably in the realm where knives start to become works of art rather than being strictly, or mostly, utility. This is a Timex yanagiba, not a Rolex yanagiba. It's a tool that is more a means to an end than an end in itself. I'm not afraid to use it or practice sharpening it or allow it to develop a bit of patina. I bought a basic saya from Yoshihiro on Amazon for under $40 to protect the blade and add a little more authenticity and put it straight to work. I'm sure some Japanese knife enthusiasts or afficionados would call this a starter knife, something to get you by while you save for that Damascus or buffalo handle beauty, but I don't see myself ever needing to go there. I may at some point sand the handle, die it black with India ink, and apply some protective polyurethane finish, in which case I would then have a luxury utilitarian yanagiba. In summary, and in case you can't tell by now, I really like this knife and am pleased with what my $144 purchased, and the way Chefknivestogo.com handled my order. Recommended.
35 people found this review helpful
I like the white steel Tojiro knives. They get very sharp, sharpen easily and are inexpensive relative to many others. Of course, the fit and finish is what you would expect from a knife in this price range so if you are looking for OTB perfect, this is not it. The knife is very usable as is but if you are willing to invest a little time and effort into tweaking it to be better it is a great by serves its intended purpose and is entirely adequate for home use, and
probably for professional use as well. After owning and using it for a few weeks, I personally wouldn't want less of a yanagiba than this. (I also own a 270mm kurouchi finish blue steel sujihiki; it provides a different experience). From what I _think_ I can discern, yanagibas beyond the quality and price of this one are probably in the realm where knives start to become works of art rather than being strictly, or mostly, utility. This is a Timex yanagiba, not a Rolex yanagiba. It's a tool that is more a means to an end than an end in itself. I'm not afraid to use it or practice sharpening it or allow it to develop a bit of patina. I bought a basic saya from Yoshihiro on Amazon for under $40 to protect the blade and add a little more authenticity and put it straight to work. I'm sure some Japanese knife enthusiasts or afficionados would call this a starter knife, something to get you by while you save for that Damascus or buffalo handle beauty, but I don't see myself ever needing to go there. I may at some point sand the handle, die it black with India ink, and apply some protective polyurethane finish, in which case I would then have a luxury utilitarian yanagiba. In summary, and in case you can't tell by now, I really like this knife and am pleased with what my $144 purchased, and the way Chefknivestogo.com handled my order. Recommended.
Great knife Good value for the moneyPosted By: Don T. - verified customer
35 people found this review helpful
I like the white steel Tojiro knives. They get very sharp, sharpen easily and are inexpensive relative to many others. Of course, the fit and finish is what you would expect from a knife in this price range so if you are looking for OTB perfect, this is not it. The knife is very usable as is but if you are willing to invest a little time and effort into tweaking it to be better it is a great buy in this price range.
35 people found this review helpful
I like the white steel Tojiro knives. They get very sharp, sharpen easily and are inexpensive relative to many others. Of course, the fit and finish is what you would expect from a knife in this price range so if you are looking for OTB perfect, this is not it. The knife is very usable as is but if you are willing to invest a little time and effort into tweaking it to be better it is a great buy in this price range.
Great knife for sushi big knifePosted By: pascal - verified customer
39 people found this review helpful
received the knife super fast. Very sharp. Handle will be changed with an ebony custom one because it is soft wood. The dull section of the blade is actually sand blasted just for show. I turned that into a mirror polish and it slices thru meat much better now. The steel can be deadly sharp but it will tarnish easily. I am debating to have it armolloyed. This is one hell of a blade BTW, very intimidating and for adults hands only. Keep kids away from this.
39 people found this review helpful
received the knife super fast. Very sharp. Handle will be changed with an ebony custom one because it is soft wood. The dull section of the blade is actually sand blasted just for show. I turned that into a mirror polish and it slices thru meat much better now. The steel can be deadly sharp but it will tarnish easily. I am debating to have it armolloyed. This is one hell of a blade BTW, very intimidating and for adults hands only. Keep kids away from this.
