Yanagiba & Sashimi

Yanagiba
The long thin blade ranging from 20cm-36cm allows for a single slice allowing for as little disturbance to the flesh as possible.

Sashimi
The long blade of the sashimi knife makes it especially good for—and this will come as no surprise—preparing sashimi, slicing raw fish and seafood. It's also suitable for filleting medium-sized fish.

A great many sashimi knives are of exceptional quality and are made using the same centuries-old methods as were used to make Japanese swords. It goes without saying that a sashimi knife will make your knife collection a cut above the rest.

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