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.
This is the quintessential sushi slicing knife
High-carbon stainless steel for corrosion resistance and good edge retention; graze finished for a satin look
Single-bevel knife, sharpened to 16° cutting angle for razor-sharp cutting
Traditional Japanese-style handle in polypropylene is comfortable, easy to use