The PRO series is a newer line of knives produced by the Tojiro company. They use their tried-and-true recipe for processing VG10 steel combined with innovative approaches and modern design.

Yanagiba is a traditional knife for cutting fresh pieces of fish - Sashimi. Today, sushi masters use the Yanagiba for most of their needs and it is considered an essential knife for preparing this group of dishes. The long blade allows you to cut a piece of fish in one move in an extremely precise and controlled cut, without damaging the muscle fibers, which directly affects its taste.

The single-sided sharpened blade is inherited from the traditional methods of katana production, which gives this knife a special level of sharpness that is necessary for the preparation of Japanese dishes. This knife is only suitable for right-handed users. The blade is made by laminating two steels, just like with traditional Yanagiba knives, with the fact that VG10 steel is used, which has exceptional resistance to wear and retains its sharpness for a very long time.

The handle is also made of stainless steel, which, unlike traditional wooden handles, ensures a higher level of hygiene. The special finish and spiral grooves on the handle ensure that it will not slip in your hand during intensive work.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".