The Tojiro Shirogami traditional series of knives is tailor-made for every true sushi master. Knives are forged and sharpened by hand using the same methods that have shaped Japanese blade-making culture for centuries.

The Yanagiba knife is a traditional Japanese shape used to precisely cut fine pieces of boneless fish. This is the main tool that every sushi master keeps close to him, and it helps him to cut not only perfectly pieces of fish with the use of exceptional blades, but also to directly affect the better and fuller taste. Yanagiba knives are considered the sharpest kitchen knives. The length of the blade of 270 mm with an extremely pronounced and sharp tip is ideal for all Sushi masters who have experience in preparing Sushi and Sashimi. This length allows you to perfectly cut even the largest piece of meat in one cut without difficulty. Considered the perfect length for a Yanagiba knife.

The steel used to make this potty is Shirogami 1, i.e. white steel. This is by far the most popular choice for traditional knives as it is this steel that can achieve the perfect level of sharpness due to its similarity to the famous Tamahagane steel. It is made using the lamination technique of harder and softer parts, and it is ground on one side, which is unique for traditional Japanese knives. This is precisely why it is suitable exclusively for right-handed users.

The handle has a traditional shape made of magnolia wood with a black part made of modeled resin. They are designed to provide a pleasant feeling in the hand of right-handed users, while the natural texture of the wood prevents slipping due to the dirty hands of the Sushi master.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel.
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".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".

Traditional knives can only be properly sharpened on a water whetstone. Any other type of sharpening would damage the blade.