Japanese Yanagiba Knife - MIURA - Shirogami 2 Serie - Sizes: 24 / 27 / 30cm
chevron_left chevron_right

Japanese Yanagiba Knife - MIURA - Shirogami 2 Serie - Sizes: 24 / 27 / 30cm

Miura Knives Series offer a wide range of knives, from entry-level models that are easy to use for beginners to high-quality models used by professionals in their work, and products made by world top class craftsmen to provide the best knives for various needs.

Please choose the best knife for your needs and preferences. The series includes knives from famous cutlery producing regions in Japan and the advanced series such as "Itadaki," "Obidama," and "Kuchinashi.

¥17,010 *

¥17,010 Tax excluded

notifications_active Last items in stock


Overall Length379mm (14.92")417mm (16.41")450mm (17.71")
Blade Length240mm (9.44")270mm (10.62")300mm (11.81")
Blade Height at Base30mm35mm35mm
Blade Thickness3,9mm3,9mm4,1mm
  • Steel Type: Carbon White Steel (Shirogami) No.2
  • Handle Type: wood and bolster material made from buffalo horn with round shape
  • Blade Type: Single Edged Blade for right-handed
  • Serie: Shirogami 2
  • Brand: Miura
  • Made in Japan

Data sheet
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

Customers who bought this product also bought:
chat Comments (0)