Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, as they are sharpened mostly on one side for a much sharper cutting edge. Sashimi knives are used primarily by Sushi chefs to thinly slice fish, but the knife is increasingly popular with Western cooks and foodie hobbyists for a multitude of tasks including roast carving. There are a variety of different styles of sashimi knives that have different blade designs. The most popular is the Yanagi or Yanagiba. This style has a long slender blade, one sided edge and a pointed tip. Another popular style is the Tako which has a blunt end instead of a point and the end of the blade is sharpened like a Usuba knife.

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