Tosa | SKU: TOSA_BKSSK_YG270

Tosa Bokashi SK Steel Yanagiba 270mm

Name: Tosa Bokashi SK Steel Yanagiba 270mm
Brand: Tosa
SKU: TOSA_BKSSK_YG270
Price: 159.95 AUD
Availability: InStock

$159.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Pickup currently unavailable at Crows Nest

Add a saya or K&S Knife Roll to receive $20 bundle discount!

	To Be Added - Non Stainless Clad
	Yanagiba
	Single Bevel
Weight	199 g \| 7.0 oz
Edge Length	264 mm \| 10 25/64″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	3.6 mm \| 9/64″
Width @ Mid	3.2 mm \| 1/8″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	SK Steel \| Carbon
Blade Construction	To Be Added
Hardness (HRC)	58 - 62
Surface Finish	To Be Added
Handle	Octagonal Teak Handle
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

We are testing this product and working on a description that fits it, please look forward to it.

Pros	Cons
To Be Added	To Be Added

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Profile

Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

Compare with

SK Steel

—

0.8% 0.6% 0.4% 0.2% 0

0.8%

0.3%

0.03%

C — Carbon Mn — Manganese P — Phosphorus S — Sulfur

Hardness 58–62 HRC

555759616365+

Steel

SK Steel

Manufacturer
- Various
Nature Carbon
Hardness58–62 HRC

SK4, 5, etc

Construction

To Be Added

Finish

Tosa Bokashi SK Steel Yanagiba 270mm