The Japanese chef's best partner is his Sashimi (Yanagiba) knife.

FOR PERFECT SLICING OF DELICATE FOOD.

Fillet and slice delicate foods such as raw fish or sushi rolls into wafer-thin slices. The long, slim and narrow right-handed blade is asymmetrical and cuts the fish into the finest slices with a single, long-drawn swipe.

The blade is very thin behind the edge, which allows the cut to be made primarily by the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh.

While almost all western knives are used for pushing and slicing, the Yanagi Ba is used for pulling and slicing instead. ^[1]

At Prusseiton , processing comes first .

• Stainless steel 7CR17 440C high-carbon
• Blade angle: ≤ 60°
• Blade hardness: HRC 56
• Masterfully balanced
• eye catcher

Convince yourself, order risk-free now: 30 days right of return