€ 285.00

Tanaka Yanagiba Silver 300mm (11.8")

Best To Use

not for vegetablesmeatfish

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Tanaka Yanagiba Silver in 300mm (11.8") blade length is a traditional Japanese knife. Due to its long and thin blade, it is mainly used for cutting thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).

The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Ginsan steel, also known as Hitachi's Silver 3 steel, hardened to around 61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.

This knife was fitted a large, D-Shape, traditional Japanese wooden handle, made of magnolia wood with a plastic ferrule

The remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.


Blade shape: Yanagiba
Steel type:
Ginsan (Silver III)
Hardness (HRC scale): 62-63
Blade length: 300mm (11.8")
Overall length: 450mm (17.7")
Blade height:
37mm (1.5")
Spine thickness: 4mm (0.2")
Weight: 205g (7.2 oz)
Handle length:
145mm (5.7")
Handle type / wood
Japanese / Magnolia
Shigeki Tanaka

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.

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