Yanagiba knife

Use the Yanagiba knife to cut your fish fillets very finely! With its narrow, asymmetrical blade, the Yanagiba Japanese knife is widely used for sushi and sashimi. The blade of this Japanese knife generally measures between 20 and 30cm. Did you know that, for the Japanese, the way a food is cut determines its flavor? That's why the blade of the yanagiba knife, also known as the yanagi knife or sushi knife, is beveled. This allows it to penetrate raw fish, for example, more gently, without causing spillage or visual alteration of the fish flesh. The yanagi's fine blade can also be used to remove the fish skin, leaving the fish intact. It can sometimes be slightly concave to prevent the rice sticking to the blade. Like a true sushi master, opt for this indispensable Japanese sushi knife. Also discover our sole fillet knives, ideal for lifting fish fillets, by using the menu on your left. Also discover sujihiki knives for thinly slicing meat or fish.