Tojiro MV Stainless Yanagiba 210mm F-1056 Blue Super / Aogami Super offering edge retention and ease

offering edge retention and ease of sharpening derived from its tungsten and chromium composition

Wooden handle feels very comfortable in hand

Sharpener: Tateo Myojin (明神 健)

and disjointing large cuts within a Japanese blade geometry that typically features acute edge angles

Tojiro MV Stainless Yanagiba 210mm F-1056 Blue Super / Aogami Super offering edge retention and easeThe 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