Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for slicing raw fish and making sashimi or nigiri. To take advantage of the single bevel, use a smooth, single-stroke motion without sawing. This knife is not intended for cutting bones or hard foods.

Yanagiba

Yanagiba special sashimi knife Migaki 300 mm

Yanagiba special sashimi knife Migaki 300 mm
344,10 €
344,10 €

Ref. 525

Japanese white steel yanagiba Shiro Sango: the traditional sashimi blade for clean and precise cutting of fish.

Low stock

Description

The Yanagiba is the iconic Japanese knife for preparing sashimi and raw fish. Its long blade allows you to slice a piece of flesh in a single motion, without tearing the texture or leaving zigzag marks. Thanks to its single-bevel sharpening, the cut is extremely fine, separating the flesh instead of crushing it. However, this type of blade requires training and mastery to reveal its full potential.

Forged from Shiro Sango white steel, a softer, lower-carbon steel, it's easier to sharpen at home while still delivering exceptional sharpness. Its HRC 64-65 hardness guarantees a clean, precise cut, faithful to the demands of Japanese masters. The Migaki finish gives the blade an elegant polish, enhanced by a round handle and ferrule made of Asian buffalo horn. A high-level knife, designed for those passionate about Japanese cuisine.

INTERVIEW

After each use, rinse the blade with warm water, dry it immediately, and store it in a dry place. Since white steel is not stainless, it is sensitive to moisture: avoid leaving it in prolonged contact with water or acidic foods. Regular sharpening on a water stone is recommended to maintain optimal sharpness.

INGREDIENTS
  • White steel
DIMENSIONS

Blade length: 300 mm

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Origin Osaka, Japan
Dishwasher Incompatible
Usage Ideal for slicing raw fish and making sashimi or nigiri. To take advantage of the single bevel, use a smooth, single-stroke motion without sawing. This knife is not intended for cutting bones or hard foods.
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.