Tsukasa Yanagiba Shirogami #2 135mm (5.3")_1
Tsukasa Yanagiba Shirogami #2 135mm (5.3")_2
Tsukasa Yanagiba Shirogami #2 135mm (5.3")_3
Tsukasa Yanagiba Shirogami #2 135mm (5.3")_1
Tsukasa Yanagiba Shirogami #2 135mm (5.3")_2
Tsukasa Yanagiba Shirogami #2 135mm (5.3")_3

Tsukasa Tokaji

Tsukasa Yanagiba Shirogami #2 Oak 135mm (5.3")


Only 0 left in stock

🚩 This blade will develop patina with use, while improper maintenance may lead to rust formation.

✔︎ No import fees & duties - worldwide
✔︎ All taxes included
✔︎ Express worldwide shipping
✔︎ 30-day return policy

The Tsukasa Yanagiba Shirogami #2 135mm is a compact and versatile kitchen knife crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention. Nothing else comes close to the beauty, precision, and finesse of Shirogami. Chefs swear by it, saying it's an absolute joy to slice and dice with! 

With its small size and exceptional craftsmanship, this knife proves to be a valuable tool for culinary enthusiasts as it excels in various kitchen tasks.

Tsukasa Yanagiba Shirogami #2 135mm is a double-bevel knife designed for smaller, versatile tasks in the kitchen. Despite its name "Yanagiba," this knife falls into the category of petty (utility) knives.

This Tsukasa Yanagiba has a short blade, but it still rocks the cool willow leaf shape you see in traditional yanagibas. It may not have the length for those long, straight cuts as the larger slicers do, but it's a handy all-purpose knife for all kinds of smaller kitchen jobs. You can use it to clean and peel veggies, fillet smaller fish, and tons of other stuff.

Shirogami #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.

Traditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:

  • due to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,
  • for the same reason, once they get dull, they can be easily resharpened back to optimal shape.

The blade was laminated with soft iron, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.

Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.

The steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of 
knife maintenance oil to protect the blade from external influences.

→ Read more about patina on our blog.
→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.

It has a double bevel (symmetrical) blade.
Viewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called distal taper - you can read more about it in the article on blade geometry.  

The knife has a kuro-uchi finish, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?

The handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!

Tsukasa Tokaji dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.

Blade shape: Petty [Yanagiba]

Steel type: Shirogami #2

Blade construction: San-Mai / V-edge, distal taper / kuro-uchi

Hardness (HRC scale): 62–63

Overall length: 265mm (10.4")

Blade length: 135mm (5.3")

Blade height: 30mm (1.2")

Spine thickness: 3.2mm (0.13")

Weight: 90g (3.2 oz)

Handle length: 116mm (4.6")

Handle type / wood: Japanese / oak

Kanji on the blade: 司 Tsukasa

Blacksmith: Tsukasa Tokaji

Location of the smithy: Kōchi / Kōchi 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.


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.


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
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.

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.

→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.

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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.

Express Worldwide shipping

10€ flat rate with DHL Express.
Free on orders over 300€.

No Duties & Fees

We cover any import fees, worldwide.
All prices are final, tax included.

Easy Returns

Something not OK? You have 30 days to return it, no questions asked.

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