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.

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  1. Honyaki Yanagiba knife, Shirogami 2, Mt Fuji hamon - Togashi Kenji - Kitchen Provisions
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  2. Yanagiba knife, Aogami 2 carbon steel, Polished finish - Yu Kurosaki - Kitchen Provisions
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  3. Sakimaru Yanagiba knife, GInsan stainless steel with stainless steel cladding, Migaki finish - Sakai Takayuki
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  4. Yanagiba knife, Aogami 1 carbon steel, traditional kasumi finish - Kagekiyo - Kitchen Provisions
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  5. Sakimaru Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki
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  6. Kengata Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki
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  7. Sakimaru Yanagiba knife, Aogami 1 Carbon Steel, Damascus finish - Nakagawa Hamono
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  8. Yanagiba knife, VG10 Stainless Steel, Damascus finish - Nakagawa Hamono
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  9. Honyaki Yanagiba knife, Shirogami 1 Carbon Steel, Polished finish - Nigara
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