Vintage Toroku Honcho Tokusen Yanagiba Knife 230mm Carbon Steel 2166

Experience the Elegance of a Toroku Honcho Tokusen Yanagiba Forged for the Art of Japanese Slicing

Toroku Honcho is a traditional Japanese knife brand associated with the Echizen cutlery region - one of Japan's great blade-making centres alongside Sakai and Seki. The "Tokusen" designation marks this as a select-grade blade, made to a higher standard within the maker's range. The Yanagiba, meaning "willow leaf blade", is the definitive Japanese sashimi knife - long, slender, and single-bevel, designed for the long pulling cut that produces clean, glistening slices of fish without tearing the delicate flesh. This vintage 230mm example in carbon steel with a magnolia wood handle is a genuine piece of Japanese kitchen heritage.

The Specs

• Brand: Toroku Honcho Tokusen
• Steel: Carbon Steel
• Blade Length: 230mm
• Bevel: Single bevel
• Handle: Magnolia Wood
• Construction: Fully forged
• Origin: Made in Japan
• Condition: Second hand
• Original box: Included

Why This Knife Works

The single-bevel geometry of a Yanagiba is what separates it from any Western slicer. The flat back glides cleanly through fish, while the bevel on the front allows each slice to release effortlessly. Carbon steel takes a finer edge than stainless and responds beautifully to whetstone sharpening - essential for the razor-thin cuts a Yanagiba demands. At 230mm, this blade has the length for confident, single-stroke cuts through larger fish while remaining manageable for everyday sashimi prep. Magnolia wood is the traditional Japanese handle material - lightweight, moisture-resistant, and easy to replace. A Tokusen-grade Toroku Honcho in original box is a rare and collectible find.

Care and Maintenance

• Hand wash only - never dishwasher
• Dry immediately after washing to prevent rust on the carbon steel blade
• Apply a light coat of food-safe oil to the blade if storing long-term
• Sharpen on a whetstone - single-bevel geometry requires sharpening on the bevel side only; keep the back flat
• No honing rod - professional sharpening recommended if unsure
• Store in a knife roll or protective sleeve - never loose in a drawer