Tojiro Fujitora Mv 2-Layer Yanagiba Knife With Elastomer Handle 210mm

The Tojiro Fujitora Mv 2-Layer Yanagiba Knife with Elastomer Handle 210mm is a finely crafted kitchen tool designed for precision slicing and cutting. Its 210mm blade length makes it ideal for preparing sushi, sashimi, and other delicate dishes where clean, smooth cuts are essential. The knife combines traditional Japanese craftsmanship with modern materials to offer both performance and durability.

This Yanagiba knife features a 2-layer blade construction with a molybdenum vanadium stainless steel core, clad with softer stainless steel for enhanced edge retention and toughness. The ergonomically designed elastomer handle provides a comfortable, non-slip grip, ensuring safety and ease of use during prolonged kitchen tasks. Whether you are a professional chef or a cooking enthusiast, this knife will elevate your culinary experience.

• Product Material: Molybdenum Vanadium Stainless Steel, Elastomer

• Manufacturer: Tojiro Co Ltd

• Made in: Japan

• 210mm single-edged Yanagiba blade ideal for precise slicing of fish and delicate ingredients
• 2-layer blade construction with a molybdenum vanadium stainless steel core clad in softer stainless steel for durability and sharpness
• Ergonomic elastomer handle designed for a comfortable and secure grip during use
• Traditional Japanese style knife combining craftsmanship with modern materials
• Hygienic handle complying with HACCP standards for food safety

Use the Tojiro Fujitora Yanagiba knife for slicing raw fish, sashimi, and other delicate foods with smooth, precise strokes. Hold the knife firmly by the elastomer handle and slice in a single, fluid motion to maintain the integrity of the ingredients. Always use a suitable cutting board to protect the blade and avoid cutting on hard surfaces. After use, hand wash the knife carefully with mild soap and warm water, then dry immediately to preserve the blade's sharpness and prevent corrosion. Avoid using the knife for tasks such as chopping bones or frozen foods, which may damage the blade.

Hand wash the knife with warm water and mild detergent immediately after use to prevent stains and corrosion. Avoid using abrasive sponges or harsh chemicals that can damage the blade or handle. Dry the knife thoroughly with a soft cloth to prevent moisture-related damage. Store the knife in a knife block, sheath, or on a magnetic strip to protect the blade and prevent accidents. Do not put the knife in the dishwasher as this can dull the blade and degrade the handle material over time.