Collection: Yanagiba

Yanagiba knives are traditionally used to slice boneless fish fillets for Sashimi and Sushi, and they are also commonly employed for skinning fish. Their narrow, long blade and sharp, acute edge angle significantly reduce the effort needed to make clean cuts.

The extended length of the blade allows for a smooth, single drawing motion from heel to tip, ensuring a precise cut. This technique, combined with the knife’s sharp edge and fine angle, minimizes cellular damage on the surface of the fish—an essential factor when preparing raw dishes, as it helps maintain the fish’s natural flavor and texture.