The yanagiba is the traditional, single-beveled, Japanese slicing knife. It really is the only way to create the thin, perfect slices of raw fish needed for sushi and sashimi. The key is the yanagiba’s long blade and razor-sharp edge. To slice with the Wasabi Yanagiba, start with the back of the knife blade and simply pull it through the fish, letting the weight of the blade itself do the work.
Use: Slicing, Specialty, Boning and Fillet, Sushi
Blade Shape: Specialty, Yanagiba
Blade Steel: 1K6 high-carbon stainless steel
Blade Edge: Single-bevel blade, sharpened to 16° cutting angle
Blade Length: 8.25 in. (210mm)
Handle Material: Polypropylene
Country of Origin: Japan
Warranty: Limited Lifetime Warranty
Model 6721Y
Use: Slicing, Specialty, Boning and Fillet, Sushi
Blade Shape: Specialty, Yanagiba
Blade Steel: 1K6 high-carbon stainless steel
Blade Edge: Single-bevel blade, sharpened to 16° cutting angle
Blade Length: 8.25 in. (210mm)
Handle Material: Polypropylene
Country of Origin: Japan
Warranty: Limited Lifetime Warranty
Model 6721Y
- Country of Origin:
- Made in Japan
- Primary Material:
- Steel
