Yanagiba

Yanagiba: A single bevel knife used for slicing raw fish. The Yanagiba generally has a very thin grind on the cutting edge for precision knife work designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through food disturbing as little protein molecules as possible. All of this translates to perfectly sliced fish used for raw presentation

 

17 products
  • Ginjo Yanagiba 270mm - The Cook's Edge
    $299.00
    $299.00
  • Hatsukokoro Shirosagi Sakimaru Yanagiba 270mm - The Cook's Edge
    $375.00
    $375.00
  • Yauji Yoshihiro Damascus Yanagiba 300mm - The Cook's Edge
    $600.00
    $600.00
  • Hatsukokoro Shirasagi White #2 Yanagiba 270mm - The Cook's Edge
    $375.00
    $375.00
  • Nigara Hamono Kurozome Sakimaru Yanagiba 300mm w/Karin Wood Handle - The Cook's Edge
    $1,250.00
    $1,250.00
  • Yu Kurosaki Aogami #2 Yanagiba 330mm - The Cook's Edge
    $1,250.00
    $1,250.00
  • Yu Kurosaki Aogami #2 Yanagiba 300mm - The Cook's Edge
    $1,100.00
    $1,100.00
  • Hatsukokoro Single Bevel Kurouchi Yanagiba 240mm - The Cook's Edge
    $325.00
    $325.00
  • Hatsukokoro Single bevel Yanagiba 270mm - The Cook's Edge
    $350.00
    $350.00
  • Nigara Hamono Anmon Kurozome Left Handed Kiritsuke Yanagiba 330mm - The Cook's Edge
    $1,750.00
    $1,750.00
  • Sakai Takayuki
    $2,600.00
    $2,600.00
  • Satoshi Nakagawa Honyaki Sakimaru Yanagiba 270mm - The Cook's Edge
    $1,500.00
    $1,500.00
  • Kikuzuki Kasumi Sakimaru Takohiki 300mm - The Cook's Edge
    $500.00
    $500.00
  • Kikuzuki Kasumi Yanagiba 240mm - The Cook's Edge
    $295.00
    $295.00
  • Nigara Hamono
    $3,650.00
    $3,650.00
  • Sakai Takayuki Kengata Yanagiba 330mm w/custom wenge handle - The Cook's Edge
    $1,100.00
    $1,100.00
  • Sakai Kikumori Yoshikazu Tanaka Blue Damascus Kiritsuke Yanagiba 300mm - The Cook's Edge
    $1,375.00
    $1,375.00