Yanagiba
This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.
-
-
-
-
-
-
-
Sold out -
Sold out -
Sold out -
Sold out -
-
Sold out -
-
-
-
-
Sold out -
-
Sold out -
Sold out
