Masahiro Tokujyo Yanagiba Knife White Steel 300mm


Made in Gifu Japan

Since its foundation in 1932, Masahiro has dedicated itself to the manufacture of cutlery in Seki-shi, Gifu Prefecture.

The sharpness of their knives is supported by the handiwork of their craftsmen who have been involved in knife making for many years. They carefully assess the characteristics of each knife, one by one, and apply the most suitable processing and blades.

  • Blade: White Steel
  • Blade length: 11.8"(30cm)
  • Edging: single-edged
  • Handle: Magnolia

Material: White Steel

Hand forged from Yasuki Specialty Steel and sharpened by skilled hands. The sharpness lasts especially long among our nagagire (prolonged sharpness) knives; resharpening is easy; and the hatsuke (sharpening) is of top quality. Finished with attention to every details.The unique octagonal handle gets slightly thinner as it approaches the blade, making it easier to grip. Characterised by the beauty of its bright and uniquely Japanese “lustre red.” Finished with traditional Japanese Kiso lacquerware, it is not only easy on the eye but also highly functional: water resistant, highly durable, and naturally antibacterial.

Yanagiba (Sashimi) Knife

The Yanagiba (Sashimi) Knife is used to finely slice fresh seafood for the purpose of Sashimi. Common blade length for household usage is 8.25 to 10.6 inch and unlike the Deba Knife the blade of the knife is thin up until the tip of the knife.