If you are looking for a knife to make extremely precise fish cuts, you should take a look at our range of Yanagiba knives.
Yanagiba knife: what is it?
A Yanagiba is a traditional Japanese blade that is primarily used for processing raw proteins. In particular fish, to obtain clean and precise cuts found in the delivery of sushi and sashimi.
This blade has a fairly thin and elongated shape. The edge of the blade is said to have a single bevel, which allows the blade to be extremely fine and sharp. This allows us to obtain slices with a single stroke of the blade, from the heel to the tip. This keeps the pulpit tissue intact without tearing it.
In Japanese, the word “Yanagiba” means “willow blade”. Clearly referencing the shape of willow tree leaves.
With a Yanagiba knife, as mentioned earlier, you can get clean cuts of protein. This provides an extremely smooth surface of the product which is essential for the preparation of certain Japanese dishes.
For those who like to take things a step further, you can try performing the Hira–zukuri e Usuzukuri cutting technique.
In general, a Yanagiba knife is made with dimensions that vary between 210 and 360 mm.