Tojiro MV Stainless Yanagiba 210mm F-1056The Tojiro MV Stainless Yanagiba 210mm F 1056 is a single bevel sashimi knife best fit for first timers and students seeking an affordable stainless steel blade for raw fish preparation. Manufactured in Tsubame by Tojiro, this 210mm yanagiba features MV Molybdenum Vanadium steel with a hardness range of 54 to 60 HRC and full stainless cladding in nimai construction. The kasumi surface finish and proper hollow grind support the precise slicing

This double bevel nakiri measures 166mm from tip to heel with a 52mm blade height at the heel

best fit for users seeking precise tip-led cutting with Sanjo grind geometry

providing substantial knuckle clearance during general purpose kitchen tasks including slicing meat and chopping vegetables

As part of the Hayabusa line produced in Hyogo

best fit for first-timers or students requiring a dedicated protein carving knife

functioning as a smaller Japanese utility knife for in-hand peeling and general purpose preparation

Optional Saya Available

requiring immediate wiping and drying after use to prevent corrosion on the exposed edge

The Hatsukokoro Hayabusa SG2 Migaki Gyuto 210mm is a stainless-clad Japanese chef's knife featuring SG2 powdered steel

and chopping fruits

The latest work by them is the the single bevel line by Myojin Riki Seisakusho

The diamond abrasive of the Atoma is deposited in an array of small dots which leaves plenty of spaces in between to allow water escape