Tojiro MV Stainless Yanagiba 210mm F-1056 Blue Super / Aogami Super and disjointing large cuts within

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

As a non-stainless clad knife

Sharpener: Tateo Myojin (明神 健)

but master Hanaki decided to give the SG2 honyaki a forging touch

Tojiro MV Stainless Yanagiba 210mm F-1056 Blue Super / Aogami Super and disjointing large cuts withinThe 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