Molybdenum Vanadium · Migaki · 144 g
Only 3 left · Ships within 1-2 business days
Every blade on this site gets its own trading card - tier-colored, kamon-stamped, and built around the seven specs that actually predict how the knife behaves on the line. Steel. Hardness. Edge. Length. Handle. Finish. Origin.
“Working-line yanagiba — proven steel, proven geometry, no theatrics.”
“Working-line yanagiba — proven steel, proven geometry, no theatrics.”
The sashimi knife. Long, slim, single-bevelled - designed to draw through fish in a single uninterrupted pull from heel to tip.
The geometry suppresses surface tearing. Cell walls stay intact; the cut surface stays glossy; the sashimi reads as one clean plane of color.
Why sushi uses a single bevelAsymmetric. One side is smooth and round under the palm; the other carries a subtle ridge that lands beneath the index finger.
Hand-specific - these blades are forged right-handed or left-handed. The ridge gives exceptional tactile feedback for precise cuts. The traditional choice for single-bevel knives.
Where this blade earns its keep - and where it's the wrong tool.
Warm water + a soft sponge. No dishwasher, ever - the heat warps the handle and the detergent eats the edge.
Wipe to bone-dry the moment it leaves the sink. Standing water is the enemy - even on stainless.
Stainless doesn't need daily oiling. If you're putting it away for more than a month, a thin pass of camellia oil keeps the steel happy.
Daily use: dry and rack. No oil required.
A 1000-grit waterstone every few weeks. Stropping between for a longer life on the edge.
A saya for storage. A stone for the edge. An oil for the steel.
1000-grit waterstone. The workhorse grit for kitchen edges.
“TKG Yanagiba 270mm is a sashimi specialist - long, slim, single-bevelled. Molybdenum Vanadium sits comfortably in the working range of a Japanese kitchen blade, running at HRC 56-58. In the kitchen, that means it draws through fish in a single uninterrupted pull, leaving cell walls intact and the slice glossy. It sits in our catalog because it earns its keep on a working line, the geometry is honest, and the steel is what the maker said it is. We've held it. That's what gets a knife on this site. ”
- Ethan
Yes - the chromium content in the steel passes a thin oxide layer over the surface that resists rust under normal kitchen use. You still hand-wash and dry it like any good knife (no dishwasher, no soaking), but you don't need the daily oil-wipe routine a carbon blade needs.
No knife you care about should go in a dishwasher. The heat warps the handle, the detergent dulls the edge, and clattering against other dishes chips the bevel. Hand-wash with warm water and a soft sponge, then dry immediately.
HRC stands for "Rockwell Hardness, scale C" - a measurement of how hard the steel is. Higher numbers mean the steel holds an edge longer but is also more brittle. This knife is 56-58 HRC, which is the working sweet spot for Japanese kitchen blades.
Different routine from a double-bevel. The front bevel (omote) is the only side you grind: lay it flat against a 1000-grit waterstone at the angle the maker ground it (around 10-15 degrees, follow the existing bevel line), full-length strokes, light pressure, until you raise a burr along the full edge. The back of the blade (ura) is concave - the "urasuki" hollow - and must stay flat. Lay the back of the blade flat against a fine finishing stone (5000-grit minimum) and pull it across, no angle, just enough to remove the burr. If you grind angle into the ura you destroy the geometry that makes the blade cut. Never use a pull-through sharpener on a single-bevel.
We ship from our EU warehouse in Prague. Free across the EU on orders over €80, ~3-5 business days. Outside EU: standard rates apply, customs handled at destination. Tracking on every order.
30 days, no questions asked. Ship it back, we refund. Damage from misuse (hitting bone, frozen food, dropping) isn't covered - but normal 'this isn't right for me' is. Email office@smartsushichef.com to start.
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