Akazawa Arashi VG10 Kyomen Tsurugi Yanagiba 300mm - Ebony Handle

Permanently out of production due to Shiraki's retirement.

A dramatic synthesis of traditional sword geometry and pristine finishing, the 300mm Akazawa Arashi Tsurugi Yanagiba is engineered for pure, uncompromised sashimi portioning. Forged from high-purity Takefu VG10 stainless steel, the blade features a breathtaking Kyomen (mirror) polish that reduces surface drag to near zero while commanding collector-level aesthetic presence. Its commanding 300mm blade length allows for seamless, single-motion drawing strokes through large loins of tuna, salmon, and delicate whitefish without sawing or cell tearing. Outfitted with an aggressive double-angled Tsurugi (sword-tip) profile and a dense, octagonal black ebony wood handle, this piece delivers master-level balance and surgical precision.

Key Features

• Takefu VG10 Stainless Core: Hardened to 60–61 HRC, this cobalt-alloyed high-carbon stainless steel delivers exceptional apex sharpness, high corrosion resistance, and dependable edge retention—providing professional cutting keenness without the high maintenance of reactive carbon steel.

• Flawless Kyomen (Mirror) Finish: Hand-buffed to a radiant, distortion-free mirror polish that reduces surface drag, prevents delicate fish flesh from clinging to the blade face, and highlights the crisp bevel lines of the grind.

• Striking Tsurugi (Sword-Tip) Profile: Features an acute, sword-inspired Kensaki tip that blends the long drawing power of a traditional Yanagiba with pinpoint piercing and scoring precision—ideal for delicate garnishes, pulling skin, and precision tip work.

• Professional 300mm Slicing Reach: The quintessential length favored by master sushi chefs. Ample blade reach ensures long, uninterrupted pulling strokes across whole fillets, preserving natural fat striations and moisture.

• Traditional Single-Bevel (Kataba) Architecture: Features a chisel-ground front bevel paired with a concave urasuki back flat, creating a razor-thin cutting edge that parts flesh with zero crushing or resistance.

• Exhibition Octagonal Ebony Handle: Hand-turned from dense, naturally water-resistant black ebony wood. The traditional octagonal (Hakkaku) geometry provides a secure, tactile grip and counterbalances the 300mm blade for neutral forward control.

Technical Specifications

Care Instructions & Maintenance

• Microfiber Wash & Dry Only: Wash gently by hand using warm water, mild liquid soap, and a soft microfiber towel or non-abrasive sponge. Never use scouring pads, abrasive sponges, or metal polishes, as they will scratch the high-gloss Kyomen finish.

• Dishwasher Prohibition: Never clean this knife in a dishwasher. Extreme heat, harsh chemical detergents, and violent water spray will degrade the natural ebony handle and destroy the fine cutting apex.

• Strictly for Boneless Slicing: Designed exclusively for raw fish, boneless proteins, and soft culinary garnishes. Do not use this blade on bones, cartilage, shells, or frozen products, which will chip the delicate single-bevel edge.

• Sharpening: Sharpen on fine Japanese water whetstones (3000–8000+ grit) following traditional single-bevel techniques (polishing the primary shinogi bevel, gently deburring on the concave urasuki). Avoid honing rods, pull-through sharpeners, or motorized wheels.