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Home | Sushi | Trade In Mizuno Tanrejo Honyaki 240mm Yanagi Shirogami 2

Trade In Mizuno Tanrejo Honyaki 240mm Yanagi Shirogami 2

$405.00
$405.00
$605.00
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READ IMPORTANT DELIVERY OPTION INFORMATION

Trade in honyaki yanagi in excellent condition without original packaging. This knife was brought to us after not seeing much use. It's still straight and has not see any sharpening. Comes with a BC micro bevel touch up.



About This Knife

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length: 240mm
Total Length: 380mm
Edge Length: 234mm
Heel Height: 32mm
Spine Thickness: 3.4mm
Weight:
Orientation: Right-handed

Blade Type: Honyaki
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC):
Reactive: More Attention
Handle Type: Japanese (wa)
Handle Material: Magnolia (Ho) & Horn Ferrule

  • This is a honyaki forged carbon steel knife.
  • Honyaki knives are made from a single piece of high-carbon steel and require particularly attentive care.
  • Hand wash immediately after use and dry thoroughly with a towel. Do not air dry or place in the dishwasher. The fine steel and hardened edge are prone to rust and chipping if mishandled.
  • Use only on wooden cutting boards and avoid hard, dense ingredients that could cause micro-chipping. If you wouldn't bite into it, don't cut it with this knife.
  • Twisting, scraping, or lateral force will damage the edge.

Dive Deeper

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Sample product 1
9.99
Sample product 2
9.99
Sample product 3
9.99
Sample product 4
9.99
Sample product 5
9.99
Sample product 6
9.99
Sample product 7
9.99
Sample product 8
9.99
Sample product 9
9.99
Sample product 10
9.99
Sample product 11
9.99
Sample product 12
9.99
Sample product 13
9.99
Sample product 14
9.99



Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.