Reigetsu is the value line from Fuji Cutlery, a subsidiary of TOJIRO, and it exists to put a properly made Japanese blade shape in a working kitchen without a premium price attached. The steel is molybdenum vanadium stainless: not as hard as a VG10 core, but easier to bring back on a stone and far more forgiving of the treatment a busy section gives a knife.
Blades are ground and heat treated in China, then finished, sharpened, inspected and packed at the Sanjo City factory in Niigata Japan, which is TOJIRO's own plant. That split is how the price gets where it is. The handle is magnolia in the traditional Japanese shape with a resin ferrule at the join.
A yanagiba slices sashimi in one long pull from heel to tip rather than a sawing action, which is what leaves the cut face clean and glossy instead of torn. Single bevel and ground for the right hand.
- Molybdenum vanadium stainless steel
- Corrosion resistant and quick to bring back on a whetstone
- Magnolia handle with a resin ferrule in the traditional Japanese shape
- Finished sharpened and inspected at the Sanjo City factory in Japan
- Hand wash only
- Blade hardness approximately 58 HRC (average rating and may vary by plus or minus 1)