Zakuri Aokami Steel Kuro Yanagiba 210mm - Made in Tosa, Japan

Experience Tosa Blacksmithing at Its Purest in a Kurouchi Yanagiba

The Zakuri Aokami Steel Kuro Yanagiba 210mm is hammer-forged in Tosa, Japan by blacksmith Michikuni Tokaji. A San Mai construction with an Aogami #1 carbon steel core and soft iron cladding, finished in raw kurouchi. One of the finest carbon steels available, in a compact yanagiba ideal for home sashimi work and precision slicing.

The Specs

• Steel: Aogami #1 (Blue Steel #1) carbon steel
• Construction: San Mai, hammer forged
• Cladding: Soft iron
• Finish: Kurouchi (blacksmith's finish)
• Blade length: 210mm
• Overall length: 350mm
• Blade height at heel: 48mm
• Spine thickness at heel: 3mm
• Edge grind: Even (50/50)
• Engraving: Stamped on both sides
• Blacksmith: Michikuni Tokaji
• Origin: Tosa, Japan

The Zakuri Difference

Zakuri is a small workshop in Tosa - a region of Japan with a centuries-long tradition of blade-making distinct from the more famous centres of Seki and Sakai. Blacksmith Michikuni Tokaji hammer-forges each knife individually using San Mai construction, where a hard Aogami #1 core is clad between layers of soft iron. Aogami #1 (Blue Steel #1) is among the highest-grade carbon steels used in Japanese knife-making - a tungsten and chromium-enriched high-carbon alloy that takes an exceptionally fine edge and holds it through sustained hard use. At 210mm, this is the most compact yanagiba in the Zakuri range - approachable for home cooks stepping into Japanese slicing knives, while still delivering the long drawing cuts that produce clean, glossy sashimi slices. The kurouchi finish is left intact on the blade flats, giving the knife a rugged, honest character.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after use - Aogami #1 will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop with use - this is normal and protective
• Do not cut frozen food or bones - the edge will chip
• Sharpen with a whetstone to maintain the edge
• Store flat or in a knife roll to protect the long blade