Yoshikazu Tanaka White #2 Migaki Sakimaru Yanagiba 300mm with Saya

From the maker

Overview

The Yoshikazu Tanaka White #2 Migaki Sakimaru Yanagiba 300mm is a dedicated Japanese sashimi knife with a sweeping sakimaru tip and an included wooden saya. Its long, single-bevel blade is designed for controlled pull cuts through prepared, boneless fish, helping you cut a slice with fewer passes across the flesh.

White #2, also called Shirogami #2, is a reactive carbon steel appreciated for its fine edge and straightforward response to whetstones. The migaki finish gives the blade a clean, polished appearance, while the octagonal wooden wa handle provides a traditional grip. This nominal 300mm knife has a measured blade length of 293mm and weighs 194g. Choose it when you want the reach of a full-length sashimi slicer and have enough board space to use it comfortably.

Common Questions

What is a sakimaru yanagiba used for? It is a specialist slicer for sashimi and sushi toppings. The curved, sword-like sakimaru tip distinguishes its profile. Use long drawing cuts through boneless fish; avoid bones, frozen food and twisting the edge.

Is this knife right-handed or left-handed? This is a right-handed single-bevel knife. Its broad bevel and hollow-ground back require a different cutting and sharpening technique from a double-bevel chef knife. It is not a left-handed model.

Does it include a handle and saya? Yes. The knife comes with an octagonal wooden handle, a dark ferrule and a wooden saya with a retaining pin. Always clean and dry the blade fully before putting it into the saya.

Is White #2 stainless, and can home cooks use it? White #2 is not stainless. It will develop a patina and can rust if left wet. The knife suits experienced home cooks learning traditional sashimi preparation as well as professional users who are comfortable caring for carbon steel and a single-bevel edge.

Care and Sharpening

Hand wash and dry immediately. Do not soak or use a dishwasher. Wipe the blade during use, and apply a light coat of tsubaki knife oil before extended storage. A Hasegawa cutting board gives the edge a knife-friendly cutting surface. Sharpen with a method suited to single-bevel knives, preserving the bevel and hollow back; our knife sharpening service can help with edge maintenance.