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Yanagiba knife
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Global 'G' knives
Global "Yanagi Sashimi" fish knife G11 left-handed bevelled blade 25cm
In stock
163,90€
€204.90
Hatsukokoro Shirasagi
Hatsukokoro Shirasagi 26cm handmade Japanese yanagiba knife with ebony handle
In stock
Global 'G' knives
Global "Yanagi Sashimi" fish knife G14 right-handed bevelled blade 30cm
Shipped within 15 days
Hatsukokoro Shirasagi
Hatsukokoro Shirasagi 29cm Japanese handmade yanagiba knife with ebony handle
In stock
KAI Seki Magoroku
KAI Seki Magoroku Redwood Japanese Yanagiba knife for right-handers, 21cm blade
In stock
Shun Pro Sho
KAI Shun Pro Sho Japanese Yanagiba knife with asymmetrical cutting edge 24cm
Permanently out of stock
Fischer Zen
Yanagiba knife single-sided Yanagiba knife 24cm pro Fischer ZEN extreme hardness
Shipped within 7 days
The yanagiba or yanagi: the Japanese sushi knife
If you're looking for a professional sushi knife, the yanagiba is the knife for you. Its blade generally measures between 20 and 30cm. It can be recognized by its long, thin, pointed blade with an asymmetrical edge. It's perfect for cutting sashimi, which must be perfectly smooth to slide into the mouth. This asymmetrical blade is long and rigid. It can also be used to cut maki rolls without the material sticking to the blade. It can be compared in use to the Western Fileting knife, although its blade is not flexible. A quality knife needs to be sharpened in the right way. When purchasing your knife, remember to buy a Sharpening stone that is better suited to Japanese knives.
How to choose and use your yanagiba knife?
There are a number of different yanagi knives, each with a different blade size and a longer or shorter handle. The longer the blade, the easier it is to lift a fillet of sole. It's a highly technical knife that needs to be chosen with the utmost care. Designing a particular blade requires professional know-how. Beware of false, more or less inexpensive denominations that won't have the same effectiveness as a handcrafted yanagiba. When choosing a sushi knife, pay particular attention to the size of the blade, depending on the length of the fish you wish to cut. You should also pay attention to its thickness: a thin blade will give you greater precision and therefore less risk of tearing the flesh of the fish. Finally, pay close attention to the curvature of the blade, which will prevent the knife from sticking to the food. Why not choose this global yanagiba knife for optimum grip and a fine, efficient cutting edge? To care for your Japanese knife, wash by hand with a mild detergent solution, then rinse immediately. Store in a dry place. A blade guard can also be useful to care for your blade and handle the knife safely.
