Skroutz.mt

Tojiro Shirogami Knife Fillet from Shirogami Steel 21cm
Knives

Tojiro Shirogami Knife Fillet from Shirogami Steel 21cm Code: F-930

Key features:

  • Yanagi-Sashimi Knife
  • Material: Shirogami
  • Blade Length: 21 cm
  • Overall Length: 33.5 cm
  • Weight: 105 gr
See full description

  • Item

    Fillet

    The filleting knife features a narrow, long, and flexible blade, ideal for removing skin and precisely cutting fillets from fish or meat. It offers excellent control and accuracy and is perfect for detailed work.

  • Blade Material

    Shirogami

    The Shirogami steel is high in carbon content and is one of the sharpest metals for kitchen knives, but it is not stainless. It is easily sharpened and offers a better cutting sensation due to its thin structure. Proper maintenance and careful cleaning and drying after each use are required to avoid rust.
  • Handle Material Wooden
  • Blade Length 21 cm
  • See all
137 00 €
Delivery Wed, 01 Jul - Tue, 07 Jul
14,00 €   shipping cost
Sent from Greece
From Designdrops 4.7 (58)
4.7 (58 reviews)
Greece
20+ pieces
See Cutlery on the page of Designdrops
Product report

Description

Description

Yanagi-Sashimi Knife

The Yanagi knife or otherwise known as Yanagiba is the long Japanese knife used for cutting raw fish into slices for making sushi and mainly sashimi. Its short, long blade is ideal for slicing fish and other foods in one continuous motion, preserving their freshness and integrity.

Blade Material

Tojiro used "Shirogami" steel as the core in this knife, which is one of the hardest steels worldwide, and then their craftsmen forged it with layers of iron.

If you want to cut food into very thin slices or create pieces with great symmetrical precision, and even with quick movements without leaving food residues on the knife, then you will love the single edge of this knife.

Its hardness rating is 60 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Comfortable oak wood handle

The handle of this Tojiro knife honors the tradition of Japanese cuisine and is made from oak wood, a hard and durable wood that withstands both continuous and tough use, as well as contact with food and kitchen materials. The round shape of the handle makes the knife comfortable and practical to use from any angle, providing you with ergonomics and complete control during use. The wooden handle harmonizes perfectly with the metal of the blade and is joined with a collar made of genuine buffalo horn.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
See full description

Specifications

Specifications

Product Number
F-930
Type
Fillet

Type

Fillet

The filleting knife features a narrow, long, and flexible blade, ideal for removing skin and precisely cutting fillets from fish or meat. It offers excellent control and accuracy and is perfect for detailed work.
Material
Shirogami

Material

Shirogami
The Shirogami steel is high in carbon content and is one of the sharpest metals for kitchen knives, but it is not stainless. It is easily sharpened and offers a better cutting sensation due to its thin structure. Proper maintenance and careful cleaning and drying after each use are required to avoid rust.
Handle Material
Wooden
Japanese
No

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
Yes

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
No
Pieces
1 pcs
Blade Length
21 cm
Colour
Brown
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

See all specifications

Reviews (5)

Reviews

4.6
5
4.6
Review this product
  1. 4
  2. 4 stars
    0
  3. 1
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Handle Ergonomics
  • Handle stability
  • Weight
  • Is it sharp?
  • Value for money

Description & Specifications

Yanagi-Sashimi Knife

The Yanagi knife or otherwise known as Yanagiba is the long Japanese knife used for cutting raw fish into slices for making sushi and mainly sashimi. Its short, long blade is ideal for slicing fish and other foods in one continuous motion, preserving their freshness and integrity.

Blade Material

Tojiro used "Shirogami" steel as the core in this knife, which is one of the hardest steels worldwide, and then their craftsmen forged it with layers of iron.

If you want to cut food into very thin slices or create pieces with great symmetrical precision, and even with quick movements without leaving food residues on the knife, then you will love the single edge of this knife.

Its hardness rating is 60 (±1) HRC (a knife with a hardness above 56 HRC is considered good).

Comfortable oak wood handle

The handle of this Tojiro knife honors the tradition of Japanese cuisine and is made from oak wood, a hard and durable wood that withstands both continuous and tough use, as well as contact with food and kitchen materials. The round shape of the handle makes the knife comfortable and practical to use from any angle, providing you with ergonomics and complete control during use. The wooden handle harmonizes perfectly with the metal of the blade and is joined with a collar made of genuine buffalo horn.

Cutting board

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.

Cleaning

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

Sharpening

No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.

You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.

Manufacturer

Manufacturer Details

Warnings & Safety Information
Product Number
F-930
Type
Fillet

Type

Fillet

The filleting knife features a narrow, long, and flexible blade, ideal for removing skin and precisely cutting fillets from fish or meat. It offers excellent control and accuracy and is perfect for detailed work.
Material
Shirogami

Material

Shirogami
The Shirogami steel is high in carbon content and is one of the sharpest metals for kitchen knives, but it is not stainless. It is easily sharpened and offers a better cutting sensation due to its thin structure. Proper maintenance and careful cleaning and drying after each use are required to avoid rust.
Handle Material
Wooden
Japanese
No

Japanese

Renowned for their exceptional quality, sharpness, and craftsmanship, designed for precision and delicate movements.
Professional Series
Yes

Professional Series

Professional-use knives are designed for intensive and continuous use in the kitchen. They stand out for their durability, sharpness, and ergonomic handle, ensuring precision, comfort, and safety.
Household Use
No
Pieces
1 pcs
Blade Length
21 cm
Colour
Brown
with Non-Stick Coating
No
Dishwasher safe
No

Important information

Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.

Reviews (5)

4.6
5
4.6
Review this product
  1. 4
  2. 4 stars
    0
  3. 1
  4. 2 stars
    0
  5. 1 star
    0
Review this product
  • Handle Ergonomics
  • Handle stability
  • Weight
  • Is it sharp?
  • Value for money
137,00 €
14,00 €   shipping cost