Yanagiba knife

Yanagiba knife

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.

Yanagiba Knife, Shirogami 2 Carbon Steel, Iron Clad, Polished Finish - Ittetsu

from £95.00
Yanagiba Knife, Shirogami 2 with iron cladding, mirror polished finish, Choyo range - Sakai Kikumori

from £320.00
Kengata Yanagiba knife, Aogami 2 carbon steel with iron cladding, Kurouchi and Tsuchime finish, Homura series - Sakai Takayuki

£520.00
Sakimaru Yanagiba knife, Aogami 2 Carbon Steel, Damascus finish - Nigara

£4,200.00
Sakimaru Yanagiba knife, Ginsan stainless steel, polished finish - Nakagawa Hamono

from £460.00
Yanagiba knife, Shirogami 2 Carbon Steel, Damascus finish, Hyomon range - Hatsukokoro

£1,550.00