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Search Results for: yanagiba

Moritaka Aogami #2 – Fish Meat Japanese Kitchen Knife 21cm Yanagiba

Moritaka Aogami #2 - Fish Meat Japanese Kitchen Knife 21cm Yanagiba

Part of Moritaka’s supreme series of kitchen knives, this 210mm Yanagiba features a long blade that is perfect for cutting through a piece of meat or fish in one go. An ideal knife for slicing boneless fish fillets for sashimi and sushi dishes, or skinning fish.

– The kurouchi finish provides a brilliant rustic aesthetic to the blade and also aids in corrosion resistance
– The blue steel blade is forged to a stainless steel tang, which is then inserted into a beautiful cherrywood handle

Moritaka AS – Fish Meat Japanese Kitchen Knife 21cm – Yanagiba

moritaka sujihiki 210mm as japanese kitchen knife

Part of Moritaka’s supreme series of kitchen knives, this 210mm Yanagiba features a long blade that is perfect for cutting through a piece of meat or fish in one go. An ideal knife for slicing boneless fish fillets for sashimi and sushi dishes, or skinning fish.

– The kurouchi finish provides a brilliant rustic aesthetic to the blade and also aids in corrosion resistance
– The blue steel blade is forged to a stainless steel tang, which is then inserted into a beautiful cherrywood handle

Guide to Buying your First Japanese Knife

Sakai Kyuba knives all options on stand

Looking to buy a Japanese knife? Confused by the choices? Not sure where to start? Well, look no further, this guide will help you identify which Japanese knife is most suitable for your needs.  A knife is the most important tool in the kitchen and Japanese kitchen knives are among the finest knives you can […]

Guide to Buying your First Japanese Knife

Sakai Kyuba – Chef’s Knife 21cm – The Gyuto with Natural Brown handle on white background

[vc_row][vc_column][vc_empty_space mobile_height=”20″ height=”64px”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Guide to Buying your First Japanese Knife Looking to buy a Japanese knife? Confused by the choices? Not sure where to start? Well, look no further, this guide will help you identify which Japanese knife is most suitable for your needs.  A knife is the most important tool in the kitchen and […]

Are Japanese Carving Knives As Good As The Western Ones?

Goh Umanosuke Yoshihiro Yamawaki Sujihiki 270mm Aus8

Sujikihi knives The Sujihiki or Subihiki – as some also call them – is the Japanese version of the slicing Western knives. Sujihiki knives are also used for carving. A carving knife is much thinner than a chef’s knife (particularly at the spine) and has a sharper edge than Western versions, enabling it to carve […]

The Difference Between A Single & A Double Edged Blade

single double bevel blade

In European tradition, knives are bevelled on both sides of the blade; coming to a point in the middle. In Japanese tradition, however, the bevel is only formed on one side (usually the right-hand side). What is the purpose and/or advantage of this? First, let’s explain what is meant when talking about knives, single/double-sided blades […]