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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Sakimaru Yanagiba knife, Aogami 1 Carbon Steel, Damascus finish - Nakagawa Hamono £600.00

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Kiritsuke Yanagiba knife, Aogami 2 Carbon Steel, Twist Damascus finish - Nigara £1,150.00

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Sakimaru Yanagiba knife, GInsan stainless steel with stainless steel cladding, Migaki finish - Sakai Takayuki £1,220.00

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Yanagiba knife, Aogami 1 with iron cladding, Damascus finish - Nakagawa Hamono from £460.00

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Kiritsuke Yanagiba knife, Shirogami 2, polished finish - Hatsukokoro Shirasagi from £270.00

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Yanagiba Knife, Stamped Shirogami 2 Carbon Steel, Iron Clad, Polished Finish - Ittetsu from £40.00

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Yanagiba knife, Aogami 2 steel, polished finish - Nishida from £375.00

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Yanagiba knife, Aogami 2 carbon steel, Polished finish - Yu Kurosaki from £650.00

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Sakimaru Yanagiba knife, Aogami 2 carbon steel, Kurouchi Tsuchime finish, Shirasagi range - Hatsukokoro £315.00

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Yanagiba knife, Shirogami 2 steel, kasumi finish - Masamoto from £280.00

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Honyaki Yanagiba knife, Shirogami 2, Mt Fuji hamon - Togashi Kenji £1,300.00

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