Yanagiba means “willow blade leaf”, referring to this blade’s long narrow profile. It is a traditional, single-beveled, Japanese slicing knife; ideal for creating the thin, perfect slices of raw fish for sashimi. For slicing with this knife, start with the back of the knife blade, pulling it through the fish, and allow the weight of the blade itself to do the work.
The PRO line offers professional level performance with high-carbon Japanese AUS6M stainless steel, and finished to a 16 degree blade on each side for quick, easy cutting.
