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Experience a top of the line sushi knife called a yanagiba, or yanagi, which is a knife designed to slice fish for sushi and sashimi. Yanagiba translates into "willow leaf blade." The slender blade is tailored to cut the fish in one single stroke. Its ultra sharp edge slices through the fish with minimal pressure required, thus reducing stress to the flesh and minimizing cellular damage.
The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
Knife Brand: Sakai Takayuki
Line: Aoniko
Blacksmith: Kenji Togashi
Construction: Hammer Forged
Grind: Traditional Single Bevel
Core Edge Steel: Aogami #2 (Blue #2)
HRC: 61-62
Weight: 7.6 oz (216 g)
Edge Length: 259 mm
Total Length: 413 mm
Spine Thickness at Heel: 3.9 mm
Blade Height: 33.2 mm
Handle: Ebony Octagonal
The yanagiba is such a specialized knife that by using different cutting techniques the chef can enhance and change the visual characteristics and flavors of the fish. There are several styles of fish slicers employed by sushi chefs but the classic yanagi is the most favored. Yanagibas are long knives and usually do not come much shorter than 270mm. This ensures that the slice is made in one single stroke. Sawing is simply not acceptable in the preparation of sushi.
