Yanagiba (Japanese for “willow-leaf blade”) is a traditional Japanese knife that chefs need to work with fish fillet. It is frequently used to prepare sashimi and sushi. However, in Europe and Western parts of the world it may also serve as a slicer and yanagiba perfectly deals with its functions. Samura Okinawa Yanagiba knife with a single bevel blade hardened to 58 HRC is extremely helpful if you want to get thin slices of fish, meat and vegetables: products don’t stick to the knife. Length of the blade allows you to cut in a single hand movement while its wooden handle sits comfortably in your palm.
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