The Tojiro  MV Yanagi knife 24 cm is a single-beveled traditional Japanese slicing knife. 

Its long blade allows creating easily thin, perfect slices of raw fish, needed for sushi and sashimi. To slice, start with the back of the knife blade and simply pull it through the fish, letting the weight of the blade itself do the work. 

Made for right-hand use, the yanagiba has a bevel on the right side and a concave on the left. This allows a more acute angle compared to most double bevel knives and nonstick properties.

The back face (urasuki) is concave to easily detach the blade from the substance being cut and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting.

 An additional bevel at the end of the blade (double single bevel)  makes the Yanagi knife even sharper and helps when sharpening as a guide.

The MV series is a good entry level knife range for traditional shaped Japanese knives.

The blades are made out of Molybdenum Vanadium Stainless steel, a reasonable priced stainless steel. As carbon steel knives tend to rust if not properly cared after use, the MV steel provides corrosion resistance and makes the knives of the series easy and comfortable for everyday use.

The blade of the knives is monosteel, hardened to a hardness of 58+/-1 HRC Rockwell while the bevel angle functions at 22°.

The MV series consists of traditional Japanese shaped knives. The relatively large traditional D-handle on these knives is made from light-weight oak wood with a black PC resin ferrule.
The handle is shaped in the traditional Japanese D-shape.

All knives in the MV series are single bevel, they are not suitable for left handed user.

Use and Care

• Use a sharpening stone to sharpen your knife
• Hand wash in warm water and towel dry
• Do not cut any frozen foods