TOJIRO Aogami Damascus Steel Yanagi-Sashimi 270mm

Experience the Pinnacle of Traditional Japanese Sashimi Knife Craft

The Tojiro Aogami Damascus Yanagi-Sashimi Knife 270mm is a professional-grade sashimi knife built in the tradition of Japanese swordsmithing. Aogami steel - blue paper steel - at the core, soft iron Damascus cladding forged over and over, a magnolia handle with water buffalo horn collar. This is a knife for those who take their craft seriously.

The Specs

• Steel: Aogami (blue paper steel) core, soft iron Damascus cladding
• Edge: Single bevel, right-hand use (left-hand available upon request)
• Blade length: 270mm
• Total length: 415mm
• Weight: 170g
• Handle: Magnolia with water buffalo horn collar
• Origin: Japan
• Notable feature: Forged using traditional Japanese swordsmithing technique

The Aogami Damascus Yanagi

Aogami - blue paper steel - is a premium carbon steel prized in Japanese knife-making for its exceptional sharpness and edge retention. In this knife, the Aogami core is clad in soft iron that has been forged repeatedly in the tradition of Japanese swordsmithing, creating a Damascus pattern that is both functional and beautiful. The result is a blade with outstanding sharpness, excellent edge retention, and the character that only hand-forged carbon steel can deliver. The single-bevel edge is ground for right-hand use, with left-hand available upon request - the geometry allows the flat back to glide along the fish while the hollow grind prevents sticking, producing the clean, uncompressed cut face that sashimi demands. The magnolia handle is secured with a water buffalo horn collar that prevents the blade from rattling or coming loose over time.

Care & Maintenance

• Hand wash only, never dishwasher
• Dry immediately after every use - Aogami carbon steel will rust if left wet
• Apply a light coat of food-safe oil if storing for extended periods
• Expect a natural patina to develop over time - this is normal and protective
• Single bevel edges should not be honed with a standard honing rod - professional sharpening only
• Sharpen with a whetstone by a professional familiar with single bevel geometry
• Store on a magnetic strip or in a knife block to protect the blade