Tojiro Yanagiba Shirogami Tsuchime Kuro-uchi 270mm (10.6")

The TOJIRO Yanagiba Shirogami Tsuchime Kuro-uchi 270mm (10.6") is a versatile, medium-sized deba knife made for fish lovers and professional chefs alike. Its hammered kuro-uchi finish gives the blade a rustic, hand-forged appearance, while helping reduce food sticking to the surface. Crafted with a traditional octagonal Japanese (wa) handle from magnolia wood and a durable resin ferrule, it feels light, agile, and well-balanced in the hand.

BLADE SHAPE:
Yanagiba is one of the “big three” traditional Japanese knives, alongside usuba and deba. It’s designed specifically for slicing whole fish and excels at long, clean slicing motions — ideal for filleting, skinning, or portioning sashimi and sushi.

While traditionally used in professional sushi kitchens, yanagiba knives are increasingly popular among passionate home cooks who want to elevate their sashimi game — or impress guests at a sushi night or weekend BBQ.

🚩 Note: This is a right-handed knife only due to its single-bevel design.

STEEL AND LAMINATION:
The blade is forged from Shirogami #2 carbon steel, prized for its purity, sharpness, and ease of sharpening. It’s clad in soft iron using the traditional ni-mai (two-layer) construction, where the hard steel core is backed by a single layer of softer iron for durability and easier sharpening. Heat-treated to 61–62 HRC, this knife delivers excellent edge retention and clean, confident cuts.

⚠️ Note: Shirogami is a reactive carbon steel. Expect the blade to develop a patina with use — and remember to keep it clean and dry to prevent rust. 

GEOMETRY:
It has a single bevel blade, so only right-handed people can use it.

BLADE FINISH:
While traditional single-bevel knives are often polished to a high gloss (migaki finish), this kuro-uchi deba stands out with its more rustic appearance. The hira side (flat side of the blade) is left with a kuro-uchi finish — a layer of raw black patina that gives the knife a traditional, hand-forged character and offers protection against rust and external elements. In contrast, the urasuki side (concave back of the blade) is polished, ensuring low friction and precise, clean cuts.

HANDLE:
The oval-shaped handle is made from magnolia wood, paired with a resin ferrule for added durability. This traditional Japanese (wa) handle offers excellent grip and maneuverability, especially during long prep sessions.

ABOUT TOJIRO:
TOJIRO is one of Japan’s top five knife makers — renowned for producing high-performance blades at excellent value. With a blend of traditional craftsmanship and modern manufacturing techniques, Tojiro continues to push the boundaries of sharpness and quality. Their commitment to continual improvement and passion for the cutting edge (literally and figuratively!) makes their knives a staple in kitchens across the world.

Bonus: Their team is one of the most welcoming and passionate in the business — always a pleasure to talk to! 😊