Tosa Tsuboya Yanagiba Blade 210mm Aogami No. 1

⚠️ Warning: This blade comes without a handle. To complete your knife, don't forget to add a handle from our selection to your cart. Once you order both, we will fully assemble, glue, and sharpen the knife in our workshop — it will arrive at your home ready-to-use and fully functional. If you wish to make the handle yourself, please specify this in the order notes. Average delivery time is approx. 1 week.

Blade without handle — assemble your custom knife

The Yanagiba is a classic Japanese knife primarily designed for slicing raw fish and preparing sashimi and sushi. Its long, slender blade with a single-bevel grind allows for a clean, single stroke without tearing fibers — resulting in perfectly smooth slices with maximum preservation of texture and flavor.

This blade comes from Kochi Prefecture (Tosa), one of the most important centers of Japanese blacksmithing. Tosa Tsuboya is a traditional forge with a long history of handcrafting knives for professional and demanding home chefs. Aogami No. 1 (Blue Steel #1) is one of the highest quality carbon steels — achieving extreme sharpness and exceptional edge retention.

Specifications

• Blade Length: 210 mm
• Shape: Yanagiba (single-bevel, for sashimi and sushi)
• Steel: Aogami No. 1 (Blue Steel #1)
• Manufacturer: Tosa Tsuboya, Kochi Prefecture, Japan
• Condition: Blade without handle

Materials

• Blade: Aogami No. 1 — premium high-carbon steel with a carbon content of ~1.2–1.4%, tungsten, and chromium for excellent edge retention. Hardness HRC ~63–65. Achieves extraordinary sharpness, especially appreciated by professional chefs.

Blade Features

• Single-bevel grind — traditional Japanese style for precise, clean cuts
• Long, slender geometry ideal for single-pass slicing
• Extreme sharpness and edge retention thanks to Aogami No. 1
• Hand-forged and ground in a traditional Japanese forge
• Suitable for slicing fish, sashimi, sushi, and delicate protein work

Care and Maintenance

• Aogami No. 1 is not stainless steel — dry the knife thoroughly after each use
• Apply a thin layer of camellia or neutral oil for prolonged storage
• Wash by hand only, never in a dishwasher
• Sharpen on Japanese water stones (we recommend #1000 + #3000–6000)
• Single-bevel edge requires experience in sharpening — if in doubt, entrust to a professional

Warning

This blade is made of high-carbon steel and is subject to patination and corrosion if not properly cared for. Patina is a natural protective process — it is not a defect of the product. The blade is intended for experienced users who understand how to care for carbon steel. Keep out of reach of children.