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Tojiro  |  SKU: TOJI_MVF1056_YA210

Tojiro MV Stainless Yanagiba 210mm F-1056

$2,088.00 $2,455.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Tojiro MV Single bevel
Profile Yanagiba
Bevel Type Single Bevel
Weight 84 g | 3.0 oz
Edge Length 204 mm | 8 1/32″
Heel Height 30 mm | 1 3/16″
Width @ Spine 1.9 mm | 5/64″
Width @ Mid 1.8 mm | 5/64″
Width @ 1cm from Tip 1.3 mm | 3/64″
Steel MV (Molybdenum Vanadium) | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 54 - 60
Surface Finish Kasumi
Handle D Shaped Ho Wood Black Ferrule
Region Tsubame
Best for
  • First-timers
  • Students
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Tojiro MV series single bevel blades aimed clearly at the entry level market. At a very affordable price, you can get a decently built single bevel knife with proper hollow grind and sandblast Kasumi blade, while being hassle free as the blade is stainless. The combination of these features have already made this line a unique product at this price, and I found it hard to find a comparable product.

    The MV in the name refers to Molybdenum and Vanadium, two alloying elements that have various effect to the properties of the steel. The addition of these two elements are mainly for more wear resistance, allowing a longer lasting sharpness. But since MV steel is a generic term and the specific grad of the steel is not clear, I would only assume this is a entry to intermediate level steel considering the price of this line.

    Who would need these knives? I believe mostly entry level chef who want a single bevel knife but runs a busy kitchen, the stainless nature of this line stands out as there are not much maintenance required. Or if you are a home cook, who happens to be interested in making sushi and fish butchering with deba, Tojiro MV will make a good way to get into the traditional single bevel knife without investing a load of cash into a carbon steel blade.

    Pros Cons
  • Budget friendly
  • Easy to look after
  • Ideal for the household
    		•
  • Fit and finish can be improved
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Tojiro

    Tojiro, a globally recognized Japanese kitchen knife brand, is celebrated for its remarkable quality and value. Rooted in the Niigata Prefecture, an area famous for steel production, Tojiro combines traditional craftsmanship with advanced technology to produce kitchen knives that excel in both form and function. Their blades, typically featuring high-carbon stainless steel, are known for their exceptional sharpness, edge retention, and corrosion resistance. Each knife undergoes meticulous finishing, ensuring ergonomic handles for comfortable grip and a well-balanced feel. Tojiro offers a diverse range of knives, from versatile gyuto and santoku styles to specialized nakiri blades, catering to both professional chefs and home cooks alike. This commitment to high quality and affordability has earned Tojiro a strong reputation worldwide, making their knives the go-to choice for reliable, efficient, and beautifully crafted kitchen tools.

    • Profile: Yanagiba

      The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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    • Steel: MV (Molybdenum Vanadium)

      The MV steel is a generic term that used for steel with molybdenum and vanadium added to it, the carbide formed by these two elements have very high hardness but relative small in their particle sizes, which is good for increase the wear resistance of the steel without sacrifice too much toughness. MV steel is commonly stamped on lower end and entry level Japanese blades but it doesn't refer to a specific chemical composition, but rather indicate that M and V are added to the steel. MV steels are usually fully stainless with a hardness not greater than 60 HRD due to lower carbon content.

      Manufacturer:

      • Unknown

      Nature: Stainless

      Hardness: 54- 60

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    • Construction: Nimai - Stainless Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

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    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

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    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

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