Tojiro Yanagiba Shirogami 240mm (9.4")
✔︎ No import fees & duties - worldwide
Tojiro Yanagiba 240mm (9.4") is a handy single-bevel knife for preparing meat and fish, and is especially suited for sashimi and nigiri sushi. The 240mm (9.4") size works well in professional kitchens and is the go-to length for home cooks.
Yanagiba 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 for the meat or fish to be cut in a single drawing motion, from heel to tip, taking maximum advantage of the entire cutting edge of the knife.
🚩 It's a single bevel knife, which means only right-handed users can use it. While we usually find yanagiba knives in sushi and Japanese restaurants, there is a growing trend of home cooks owning these beauties to impress the guests at their weekend sushi or BBQ party.
The core of the knife is made of Shirogami steel #1 (white steel) with the hardness 61–62 HRC. This makes the knife very sharp and easy to resharpen but a bit more demanding in terms of maintenance. Shirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind, and stays sharp for a very long time. The blade will acquire a protective patina with use.
The hard core of the knife is clad into two outer layers of soft iron, a cladding we call ni-mai. Ni-mai lamination is used in knives that are ground only on one side and are composed of a hard core (cutting edge) and a softer, external layer. If the softer layer has several layers of steel, it is called the ni-mai Damascus lamination where the pattern can be seen only on one side of the blade (usually the right side, because the majority of single bevel knives are intended for right-handed users). Due to the soft and pliable external layer of steel, the sharpening of single bevel knives is much easier. The outer two layers of softer form a "shinogi" line along the entire edge of the blade. The shinogi line represents the border between the harder, inner steel and the outer layers of softer steel.
It has a single bevel blade, so only right-handed people can use it.
The blade features a clean, highly polished (also called migaki) blade finish.
The blade extends into a traditional Japanese D-shaped Wa handle made of the most traditional wood for Japanese handles - magnolia wood - with a black water buffalo horn 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: Yanagiba
Steel type: Shirogami steel 1 (white steel)
Blade construction: Ni-mai / hamaguri / migaki
Hardness (HRC scale): 61 - 62
Overall length: 380mm (14.9")
Blade length: 240mm (9.4")
Blade height: 29mm (1.1")
Spine thickness: 2.8mm (0.11")
Weight: 120g (4.2 oz)
Handle length: 135mm (5.3")
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.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
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.