Tojiro Shirogami #2 Yanagiba 300mm

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This knife is ideal for those who are looking for a good quality knife at an excellent price. The 300mm yanagi is one of the most popular sizes for this style of knives. The blade is constructed with a core of White #2 steel (also called Shirogami and White Paper 2 steel) sandwiched between a softer iron outer layer. White #2 steel will take a screaming sharp edge and well. These knives are traditionally single bevel and used primarily to slice raw fish, but many use these as standard slicing knives. The blade is attached to a ho wood handle and water resistant resin ferrule. Please note the handles on these are installed with a gapped machi and it's called "Tokyo Style". It's supposed to harken back to the Katana and it represents the place where a Tsuba (hilt) would be installed on a sword. See photo #4 to see it. It's not a mistake.

Maker: Tojiro

Location: Sanjo City Japan

Construction: Ni Mai, Hammer Forged

Edge Steel: White #2 (Shirogami #2)

Cladding: Soft Iron

Handle: Magnolia D with Black Resin Ferrule

HRC: 60

Weight: 7.4 ounces

Blade Length: 290 mm

Total Length: 445 mm

Spine Thickness at Base: 3.8 mm

Blade Height: 35.5 mm

Reviews

5 review(s) WRITE A REVIEW (Reviews are subject to approval)

It's very nice.

Posted By: Paul - verified customer
5 people found this review helpful

I own and use daily a large collection of kurouchi-finish double-bevel Japanese kitchen knives and another mixed yet matching set of blue handled Kai and Tojiro Color Series stainless knives, but decided to invest in a set of single-bevel Japanese blades (deba, mukimono, usuba, funayuki, short (165mm) kiritsuke (or long mukimono, depending on how you view it), and this 300mm yanagiba), specifically to make sushi prep at home a more authentic experience.

This knife is accurately ground, cleanly finished, wicked sharp, has an entirely adequate traditional handle,
and enough length to slice fish and finished sushi
rolls into individual pieces in a single pulling movement. The back is nicely concave as it should be and its low profile and concave back greatly aid in food release. Finally,
the hamon line is straight and uniform, and authentic. I personally think this knife beautifully 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.