Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that normally have a face sharpened edge, meaning they’re sharpened most commonly on one side for a much sharper cutting edge. Sashimi knives are used primarily by Sushi chefs to thinly slice fish however the knife is increasingly more popular with western cooks for a multitude of tasks including roast carving.
There are various different styles of sashimi knives that have different blade designs. The most well liked is the yanagi or yanagiba. This style has a long slender blade, one sided edge and a pointed tip.
Handle Length- 128mm
Handle Width- 17mm
Handle to Tip Length- 370mm
Chin to Tip Length- 230mm
Blade Height at Chin- 28mm
Width of Spine at Take care of- 4.3mm
Width of Spine above Chin- 3.3mm
Width of Spine at Middle- 2.1mm
Width of Spine 1cm from the tip- 0.7mm
Weight- 113 g (4.0 oz.)
Free Lift Gate Delivery on large units Included to get unit off the truck only.
These finely crafted small knives come from the Tosa Region on Shikoku Island, where the master blacksmiths still adhere to the old ways.
The master blacksmiths hand hammer a lamination of high carbon “white steel” between two layers of soft wrought iron.
The handles are created from Ho wood.
They come well sharpened with instructions for maintaining a razor edge. The small blade makes a really perfect paring knife for fruit and vegetables.