Tojiro-Pro All Stainless Japanese Style Chef Knives Series (Yanagi-knife)


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Style: Yanagi-knife
Bevel: Single Edged
Steel Type: Molybdenum stain resistant steel
Handle Material: Stainless Steel

Product Description

Tojiro-pro all stainless steel Japanese style knives, which are the first in the industry, are finally released. This series is the next generation of quality knives, with amazing sharpness and durability with stainless steel handles.
The DP cobalt alloy steel that is taken impurity from ore by low temperature gas reduction method is used with 13 chrome stainless as this series of material and it leads to the superior sharpness and durability. Low temperature gas reduction method is also used for the material of Yanagi and Takohiki and molybdenum and vanadium are also added. The blade has sharpness and toughness integrated.
The sharpness without compromise and easiness of care are realized. Combining layered material with stainless handle, it is also very popular in Europe and throughout the world. This series is exactly a new global standard of Japanese style knife for next generation. This won the Good Design Award in 2000, which is a proof of its functional advantages and beautiful style.

The Yanagi is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. The length and shape of the blade allows it to slice through an ingredient in long uninterrupted strokes, preserving the ingredient’s freshness and integrity.

Yanagi Blade Length

240mm, 270mm, 300mm

Japanese Style Knives


A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke.
Slim blade in the shape of a willow leaf or Katana (sword).
Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi).


The takobiki is a variation of the yanagi and is used to slice straight-cut sashimi. It’s thin body makes cutting thin slices of fish easier than the yanagi. The blunt tip and balanced weight works well on difficult ingredients such as octopus, from which it gets its name. Originated in Kanto (Tokyo) region.


The Usuba has a thin & straight blade for clean cutting on the chopping board;
paper-thin slices are no problem, even with ripe tomatoes.


Deba are Japanese style kitchen carvers primarily used to cut fish, though also used when cutting meat. Its thickness, and obtuse angle on the back of the heel allows the user to cut off the heads of fish without damaging the body. The rest of the blade is then used to ride against the fish bones, separating the fillet.


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