Shirasagi Tsuchime Sakimaru Yanagi 240 mm is a traditional Japanese knife designed for preparing fish, especially sashimi and nigiri sushi. Its length enables smooth, single-stroke cuts, while the single bevel edge ensures precision. The Sakimaru tip resembles a tanto, paying homage to the katana.
Japanese knives are made of high-carbon steels for two key reasons:
They achieve extremely sharp edges
They can be easily resharpened when dull
Aogami #2 is one of the finest high-carbon steels, enhanced with chromium (Cr) and tungsten (W) for better corrosion and wear resistance, while still allowing easy sharpening.
Blade Shape
Yanagiba (meaning "willow leaf") is part of the sacred trinity of Japanese knives alongside Deba and Usuba and is used for slicing raw fish.
Its single bevel edge allows for thinner cutting angles, effortless sharpening, and ultra-clean slices.
Yanagiba knives typically range from 240–360 mm, enabling smooth, single-stroke cuts without damaging the food’s texture.
Steel
Aogami #2 is a high-carbon steel that retains sharpness for long periods but is prone to patina and rust when exposed to moisture. Adding chromium and tungsten improves its durability while still requiring proper maintenance.
Composition: C 1.1%, Cr 0.5%, Mn 0.3%, W 1.5%.
Lamination
Ni-mai lamination fuses a hard steel core with a softer steel layer on the front side for better flexibility.
Geometry & Finish
Single bevel grind for maximum sharpness
Kuro-uchi finish (dark patina on the upper part)
Kasumi polish on the lower part, engraved with Hatsukokoro (初心)
Handle
Octagonal Wa handle made of wenge wood, featuring a buffalo horn ring.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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