Description & specifications
Yanagiba in ginsan steel of 33 cm - right
The Yanagiba is the classic Japanese knife for cutting sashimi and fish for sushi rolls. It is preferred that this is relatively long, as you can then make your cuts in one movement. This gives the nicest cut and, just as importantly, the best taste. A fine, clean cut means that the surface of the fish will be completely smooth and therefore cannot absorb e.g. soy sauce, but that the sauce simply lays like a fine film over the fish.
The yanagiba here is made of ginsan steel - one of the finer stainless alloys in our opinion, which is distinguished by being able to be sharpened very sharply and in some cases at the level of aogami.
The handle is classically made of magnolia wood and with a ferrule of buffalo horn.
The knife is purely right-handed sharpened, and can therefore only be used by right-handed people.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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