Shimomura Tsunouma 230 mm Stainless Steel Yanagiba Knife

A narrow 230 mm blade gives the TU-6006 room for a long slicing stroke through boneless fish. Work on a stable board and draw the edge through the ingredient rather than using repeated chopping motions.

At 350 mm overall, this yanagiba needs more clear board space than the compact TU-6005 deba. Pair the two when your routine includes fish preparation followed by portioning and sashimi slicing.

Hand wash with a soft sponge and mild detergent, rinse, and dry the blade and handle promptly. Avoid leaving the knife wet or soaking the wooden grip. Use a dishwasher only if the product is expressly marked as dishwasher-safe.

Use a suitable cutting board, protect the edge during storage, and avoid twisting the blade or cutting frozen food and hard bones. Restore a dull edge with a whetstone or a sharpening service that can preserve the knife’s original edge geometry.