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Yanagiba sashimi knife

Yanagiba sashimi knife

A knife with a long, thin blade that resembles a willow branch, hence its name Yanagi. Its blade can be from 21 to 30 cm, widely used in Japanese cuisine for the preparation of sashimi, and sushi cutting.

Japanese chefs (itamae-san) usually keep two sets of knives when they are made of carbon steel, this is because, after being used during the day, they are sharpened at the end of the day and left to rest, where the steel returns to its patina and extinguish any residue and flavor that may pass into the food.

Unlike western knives that have two grinding angles, yanagiba knives have only one grinding side (right for right-handed and left for left-handed). The width of the roughing depends on the thickness of the blade, the smaller the thickness, the smaller the width of the roughing.

In western knives the cut is carried out by pushing, so that it is possible to use force to cut and in the Yanagiba knife the cut is done by pulling, so its blade is longer and thinner to make the cut in a single stroke, smoothly and precisely. .

    PriceFrom R$485.00

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    Stainless steel

    Your handcrafted knife deserves the best. The Sandvik 14C28N steel offers superior edge retention, impeccable corrosion resistance, ease of sharpening and optimal hardness. Produced by Sandvik, a world leader in stainless steels, 14C28N guarantees quality, durability and superior performance. Invest in your artisan knife and take your culinary experience to another level.

    Carbon steel

    SAE 1075 or 52100 carbon steel, traditionally used in Japanese knifemaking, offers excellent edge retention, ease of sharpening and ideal hardness for precise and long-lasting cuts. Each knife develops a unique patina over time, giving it an authentic look.

    Important: Carbon steel requires special care to avoid oxidation. It is recommended to dry the knife after use and apply oil to protect it.

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