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 the flesh without crushing it, ensuring a neat, professional cut. It is essential for Japanese cuisine and raw fish preparations, but can also be used for finely slicing other delicate foods.

Yanagiba

Yanagiba special sashimi knife Damascus 300 mm

Yanagiba special sashimi knife Damascus 300 mm
688,60 €
688,60 €

Ref. 516

Japanese Yanagiba with a single bevel blade in 300 mm blue Damascus steel, ideal for slicing fish and sashimi with precision, combining craftsmanship and expert handling.

Low stock

Description

The Yanagiba is the traditional Japanese knife essential for preparing sashimi and fresh fish. Its long blade allows you to slice a piece of flesh in a single movement, ensuring clean and precise cuts without zigzags, for a perfect presentation of the fish pieces. The single-bevel blade, sharpened on one side only, separates the flesh delicately without crushing it, offering a result worthy of Japanese chefs. This type of cutting requires training, but mastering the technique guarantees unparalleled precision.

This model is forged from blue Damascus steel, an ancient forging technique that superimposes several layers of steel, which reinforces the blade's strength and gives it beautiful wave patterns. With an HRC hardness of 64-65, the blade ensures an exceptional and durable edge, allowing clean cuts without tearing the flesh. The polished Migaki steel finish gives it elegance and refinement. The round handle, combined with the Asian buffalo horn ferrule, ensures a comfortable and stable grip, suitable for the precise gesture required for sashimi.

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
  • Blue Damascus steel
DIMENSIONS

Blade length: 300 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 the flesh without crushing it, ensuring a neat, professional cut. It is essential for Japanese cuisine and raw fish preparations, but can also be used for finely slicing other delicate 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.