This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 8″ (200 mm) version is best for small fish or for slicing boneless fillets of fish with firm meat.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 8″ (200 mm) version is best for small fish or for slicing boneless fillets of fish with firm meat.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10,5” (260 mm) version is the most common size for most fish.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10,5” (260 mm) version is the most common size for most fish.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 11,5” (300 mm) version is for large fish or fish with soft meat.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 11,5” (300 mm) version is for large fish or fish with soft meat.
