Tosa | SKU: TOSA_BKSSK_YG270

Tosa Bokashi SK Steel Yanagiba 270mm

$3,114.00 $3,663.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Tosa Tanren SK Steel Single Bevels
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	199 g \| 7.0 oz
Edge Length	264 mm \| 10 25/64″
Heel Height	34 mm \| 1 11/32″
Width @ Heel	3.6 mm \| 9/64″
Width @ Mid	3.2 mm \| 1/8″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	SK Steel \| Carbon
Blade Construction	Nimai- Soft Iron Clad
Hardness (HRC)	58 - 62
Surface Finish	Kasumi
Handle	Octagonal Teak Handle
Region	Tosa
Best for	First-timers Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tosa Tanren(土佐鍛錬, Tosa Forging) SK Steel is some of the best entry level option for single bevel knives. Despite not having the most premium steel and the fancy look, it is a very competent tool for the job, and an even better tool for people to learn how to live with a traditional deba.

The SK steel may not be a commonly seen grade. It is a JIS grade high carbon steel that is not a part of the Hitachi Yasugi steel family, but have a similar carbon content as White #3 at 0.8-0.9%. It may not seem to be a lot but in typical western smithy the 1084 and 1095(with 0.84% and 0,95% carbon respectively) would already be seen as pretty high carbon steel. So, although it might not be premium, the SK is not gonna be anywhere near a poor steel to make knife with. Instead, since it's priced to be very beginner friendly, a steel that is easier to sharpen will pair very well with an entry level stone and allows a beginner to learn how to sharpen single bevel knives much easier.

The highlight is the sharpener, which is the renowned Myojin Riki Sesakusho. As far as we know, the sharpening and polishing of the single bevels are not done by Naohito Myojin, but the level of finish achieved on these blades are pretty high. You can rarely spot any defects of unevenness over the Migaki finished Urasuki and the flat hira, and the corner on the spine is lightly touched up to smoothen out the sharp edge. I really can’t ask much for an entry level knife lineup at this price.

This is a line that aimed clearly towards the beginner market, and for a single bevel user, I would highly recommend getting a set of properly built knives so you could understand and familiarise yourself with how a traditional Japanese blade behaves, whether when using it or when sharpening it. The SK line is a humble beginning that is well suited for this purpose, and along with the great fit and finish, they’ve got great value too.

Pros	Cons
Excellent fit and finish Budget friendly Great for professionals	Prone to rust Non-premium steel

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Myojin Riki

Myojin Riki Seisakusho — Tosa's Sharpening Prodigy

The Myojin Riki Manufacturing, established by a founder who mastered his skills in Osaka, the heartland of blade-making, has been operational for over 80 years. Specializing in knives made from steel and iron, they've recently focused on stainless steel knives, valued for their light weight, resistance to rust, and exceptional sharpness. These knives are popular among both professionals and general consumers, partly due to their application of the "stacked st eel pattern" traditionally found in swords. The second generation continues to innovate, customizing products to meet users' needs, while also contributing to cultural preservation through their involvement with local traditional performances and blade repairs.

Naohito Myojin, the second generation craftsman of Myojin Riki, has dedicated himself to continuing the legacy of his predecessor's craftsmanship in knife making. Focused on innovation while preserving traditional techniques, Naohito has made a significant mark in the field by customizing knives that not only meet the practical needs of users but also contribute to the cultural heritage through his involvement in local traditions and blade restoration efforts. His work reflects a deep commitment to quality, functionality, and the preservation of the artistry involved in Japanese knife making.

“From Sakai-trained roots in Tosa — a father-son forge where the grind is everything.”

Est. 1950 | 昭和25年

Known for Exceptional grinding and sharpening, tanryusen (metal flow) finish

Instagram @tetsujin_labo Read more about Myojin Riki

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.

Compare with

SK Steel

—

0.8% 0.6% 0.4% 0.2% 0

0.8%

0.3%

0.03%

C — Carbon Mn — Manganese P — Phosphorus S — Sulfur

Hardness 58–62 HRC

555759616365+

Steel

SK Steel

Manufacturer
- Various
Nature Carbon
Hardness58–62 HRC

SK4, 5, etc

Construction

Nimai- Soft Iron 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.

If Nimai construction represents the classic Japanese knifemaking, then the Nimai with carbon steel core and soft iron cladding is the essence of this classical approach. Although the entire blade will be prone to rusting, the ease of sharpening have made these blades the first choice for chefs who work in traditional Japanese restaurants, where the constant wiping and routine shrpening offset the downsides. If you are interested in experiencing traditional Japanese kitchen knife ownership and willing to spend time take care of your knife, a Nimai Soft Iron Clad knife will deliver that experience with hundreds of years of history behind it.

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.

Tosa Bokashi SK Steel Yanagiba 270mm

Availability

Detailed Specifications

Myojin Riki

Yanagiba

SK Steel Element Composition

SK Steel

Nimai- Soft Iron Clad

Kasumi

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Tosa Bokashi SK Steel Yanagiba 270mm

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St Peters

Crows Nest

Canberra

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