Tojiro Yanagi-Sashimi 210mm (8.3") blade length is a handy and low-maintenance single bevel knife for preparing meat and fish, especially for sashimi and nigiri sushi. The 210mm (8.3") size works well in professional kitchens with limited workspace or is the go-to length for home cooks.
|Definition of Zen:
1. a Japanese sect of Mahayana Buddhism that aims at enlightenment by direct intuition through meditation
2. a state of calm attentiveness in which one's actions are guided by intuition rather than by conscious effort
3. the name of a series of knives by the Japanese smithy Tojiro, identifiable by traditional magnolia wood handles and sleek polished blades.
Yanagi-Sashimi knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
🚩 It's a single bevel knife, which means only right-handed users can wield it. While we usually find yanagibas in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties for the weekend sushi or BBQ parties.
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of 60-61 HRC.
The excellent VG-10 steel with the hardness of 61 HRC is clad into 2 layers of softer stainless steel. The outer two layers of softer stainless steel form a "shinogi" line along the entire edge of the blade. Shinogi line represents the border between the harder, inner steel and the outer two layers of softer steel.
It has a single bevel (asymmetrical) blade.
The blade features a clean, highly polished (also called migaki) blade.
The blade extends into a traditional Japanese round Wa handle made of the common wood for Japanese handles - magnolia wood - with a black plastic ferrule.
ABOUT THE BLACKSMITH:
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness! A big bonus is their great team which we are always very eager to meet and talk to! 😊
Blade shape: Yanagi-Sashimi
Steel type: VG10 + 13 Chrome Stainless Steel
Blade construction: San-mai / full hamaguri convex / migaki
Hardness (HRC scale): 61
Overall length: 345mm (13.6")
Blade length: 210mm (8.3")
Blade height: 29mm (1.1")
Spine thickness: 2.8mm (0.11")
Weight: 110g (3.9 oz)
Handle length: 129mm (5.1")
Handle type / wood: Japanese / Magnolia
Kanji on the blade:
Location of the smithy: TSUBAME-SANJO / Niigata Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.