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Yanagiba Knives [Slicer]

Yanagiba knives are designed to cut thin slices of raw fish (ideal for sushi lovers), and also for cutting large pieces of meat (e.g. steaks). It's a single bevel knife, which means 🚨 only right-handed users can wield it. We usually find yanagiba knives in sushi and Japanese restaurants, but there is a growing trend of home cooks owning these beauties for weekend sushi or BBQ parties.

Yanagiba roughly translates to English as a “willow-leaf blade” which perfectly describes the long and slender blade of the knife that is primarily used to fillet fish. Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where fish is eaten raw, because it helps to preserve its original flavor and texture.