Japanese knives Yanagiba

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Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing.
Yanagi means ‘willow leaf’ and refers to this knife’s long narrow shape. Traditionally used for slicing sashimi they are equally at home with a roast beef, ham or calf’s liver.