The Yanagiba chef's knife is the knife for cutting fish.
The Yanagiba is the knife that is used for slicing fish. This knife is perfect for the preparation of shashimi (the Japanese dish made of fresh raw fish that is cut in very thin slices). Because the knife is long and light it is easy to make thin and straight slices.
When you are cutting the fish it is important that the knife is pulled through the fish and not pushed. By using this technique the texture of the fish will be kept intact.
17 inches (433 millimeters)
11.4 inches (290 millimeters)
5.6 inches (143 millimeters)
6.7 ounces (169 grams)
VG-10 steel (58-60 Rockwell Hardness) with a damast finishing
Rosewood with a buffalo horn connector