Origin Osaka, Japan
Dishwasher Incompatible
Usage The Yanagiba is perfect for slicing fish and sashimi with precision, making long, clean cuts in a single motion. Its single-bevel blade separates flesh delicately, ensuring a neat and professional cut. It is particularly suited to Japanese cuisine and raw fish preparations, but can also be used for finely slicing other delicate ingredients.

Yanagiba

Yanagiba special sashimi knife Migaki 210 mm

Yanagiba special sashimi knife Migaki 210 mm
280,60 €
280,60 €

Ref. 518

Japanese yanagiba with a single bevel blade in white steel "Shiro Sango", ideal for slicing fish and sashimi with precision, combining maneuverability and exceptional sharpness.

In stock

Description

The Yanagiba is the traditional Japanese knife essential for preparing sashimi and fresh fish. Its long blade allows you to cut a piece of flesh in a single movement, avoiding zigzag cuts and providing a clean and precise cut. The single-bevel blade, sharpened on one side only, separates the flesh without crushing it, for a result worthy of Japanese chefs. This type of knife requires some training, but it offers unparalleled precision and finesse for cutting fish and other delicate foods.

This model is forged from Shiro Sango white steel, a softer alloy with less carbon content, making it easier to sharpen while maintaining a high-performance edge. With an HRC hardness of 64-65, the blade allows for clean, precise cuts without tearing the flesh. The polished Migaki steel finish highlights the blade's elegance. The round handle and ferrule made from Asian buffalo horn ensure a stable and comfortable grip, suitable for the precise gesture required for sashimi and other delicate preparations.

INTERVIEW

The material used for the blades is a mixture of iron and'steel. This means that'Special maintenance is necessary to keep the blades in good condition, in particular to prevent them from'They rust. The blades must therefore be thoroughly dried after use. They must also be sharpened with water stones, available for sale on our website.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 210 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage The Yanagiba is perfect for slicing fish and sashimi with precision, making long, clean cuts in a single motion. Its single-bevel blade separates flesh delicately, ensuring a neat and professional cut. It is particularly suited to Japanese cuisine and raw fish preparations, but can also be used for finely slicing other delicate ingredients.
Tahara Shunichi
The producer

Tahara Shunichi

For over 50 years, Tahara Shunichi sharpens and assembles hand-forged knives by Sakai artisans, in the Osaka metropolitan area, a historic city of cutlery. Master of traditional craftsmanship recognized by the Japanese government and Osaka Prefecture, his sensitivity and unique know-how guide him in the design of tools of exceptional quality. Secluded in his small workshop filled with machines, some of which he designed himself, Mr. Tahara single-handedly sharpens a very varied range of knives intended for all types of use: the single-bevel yanagiba for cutting slices of sashimi without crushing the flesh, the deba for lifting fish fillets, the nakiri with its wide blade for slicing and removing food, the versatile gyuto or the petty, reminiscent of the European paring knife.