From the maker
The Yanagiba is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but it can also be used to fillet small to medium-sized fish, and is often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. Total Length: 385mm
Blade Thickness: 4mm
Total Weight: 181g
Blade Material: Ginsan #3
Rockwell Hardness (HRC): 58 to 59
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Stag Handle with Brass Ring
Takeshi Saji Ginsan #3 240mm Yanagiba Deer Horn Handle
Tokushu Knife$299.00
Sold out at the shop
View this listing on the shopBy Takeshi Saji
Ships from Chattanooga, Tennessee, United States
Tokushu Knife
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