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. Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki
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  2. Honyaki Yanagiba knife, Shirogami 2, Mt Fuji hamon - Togashi Kenji - Kitchen Provisions
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  3. Yanagiba knife, Aogami 2 carbon steel, Polished finish - Yu Kurosaki - Kitchen Provisions
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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 1 Carbon Steel, Damascus finish - Nakagawa Hamono
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  6. Honyaki Yanagiba knife, Shirogami 1 Carbon Steel, Polished finish - Nigara
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  7. Yanagiba Knife, Stamped Shirogami 2 Carbon Steel, Iron Clad, Polished Finish - Ittetsu - Kitchen Provisions
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