Yanagiba

Sashimi Knife

Applications of the Yanagiba Knife (Sashimi Knife)

This kind of knives is used to cut blocked fish meat into bite-sized pieces. It is also called a Shobu knife. The name is said to have originated from the shape of the spiky leaves of iris and willow trees.


How to Select a Yanagiba Knife

Firstly, we recommend Hakugin-Kasumi knife series, which is made from the most popular steel in Sakai, one of the three great knife and bladed tool producing regions in Japan. It can cover a wide range of people from beginners to top chefs. For Japanese & Sushi Restaurants, their ideal knives should be hard and have a well-developed blade thickness. Our recommendation is "Shiroichi-ko Mon-tanren." It is a White Steel No.1 knife (Shiro-ichi Hagane), which is very difficult to harden and is the most popular Yanagiba Knife in our shop. We recommend it with confidence. For Restaurants with High Turnover For those who may not have time to wipe off the knife every time, we recommend the "White Silver" series of stainless steel knives made of Gin San Steel. When customers see chefs using impressive-looking knives in Open Kitchen and Counter Kitchen Restaurants , both the reputation of the chef and restaurant receive a boost. We have a variety of stylish premium knives named "Kirameki" to satisfy those chefs.