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Yanagiba (Sashimibocho)
A single-bevel knife with a long, narrow blade, used specifically for fish, to cut sashimi and sushi.
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FUJITA MARUNOKO YANAGIBA 270mm DAMASCUS BLK/RED URUSHI
A yanagiba is the knife no Japanese chef can do without. It has a single bevel, unlike a sujihiki. It is long and thin, and is used to slice sashimi and sushi with formidable precision. Blacksmiths... A yanagiba is the knife no Japanese chef can do without. It has a single bevel, unlike a sujihiki. It is long and thin, and is used to slice sashimi and sushi with formidable precision. Blacksmiths... -
TAKEDA YANAGIBA 270mm
Takeda’s Yanagiba has been sharpened 50/50. It is long and slender, and it used for precision cutting and making very fine slices, as well as for general work. The heart of the blade is in aogami... Takeda’s Yanagiba has been sharpened 50/50. It is long and slender, and it used for precision cutting and making very fine slices, as well as for general work. The heart of the blade is in aogami... -
Yauchi Sashimi 240mm
A yanagiba knife for filleting and slicing fish. This long, slender single bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. This knife is the... A yanagiba knife for filleting and slicing fish. This long, slender single bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. This knife is the... -
FUJITA MARUNOKO YANAGIBA 300mm GOLD URUSHI
A yanagiba is the knife no Japanese chef can do without. It has a single bevel, unlike a sujihiki. It is long and thin, and is used to slice sashimi and sushi with formidable precision. This blade is... A yanagiba is the knife no Japanese chef can do without. It has a single bevel, unlike a sujihiki. It is long and thin, and is used to slice sashimi and sushi with formidable precision. This blade is... -
Yauchi Sashimi 210mm
A yanagiba knife for filleting and slicing fish. This long, slender single bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. This knife is the... A yanagiba knife for filleting and slicing fish. This long, slender single bevel blade has been forged from shirogami yasukiko steel for an excellent edge that is easy to sharpen. This knife is the... -
FUJITAKE SASHIMI 210mm PREMIUM SERIES
The yanagiba, or sashimi knife, is the traditional knife of Japanese chefs, used for making sashimi and sushi. It is slender, with a single bevel for precision slicing, idea for producing thin... The yanagiba, or sashimi knife, is the traditional knife of Japanese chefs, used for making sashimi and sushi. It is slender, with a single bevel for precision slicing, idea for producing thin... -
FUJITAKE SASHIMI 240mm PREMIUM SERIES
The yanagiba, or sashimi knife, is the traditional knife of Japanese chefs, used for making sashimi and sushi. It is slender, with a single bevel for precision slicing, idea for producing thin... The yanagiba, or sashimi knife, is the traditional knife of Japanese chefs, used for making sashimi and sushi. It is slender, with a single bevel for precision slicing, idea for producing thin...