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

 

14 products
  • Ginjo Yanagiba 270mm - The Cook's Edge
    $299.00
    $299.00
  • Ginjo Yanagiba 300mm - The Cook's Edge
    $389.00
    $389.00
  • Nigara Hamono Anmon Kurozome Sakimaru Yanagiba 300mm - The Cook's Edge
    $925.00
    $925.00
  • Tadafusa Hocho Kobo yanigiba 210mm - The Cook's Edge
    $189.00
    $189.00
  • Tojiro DP Yanagiba 240mm - The Cook's Edge
    $200.00
    $200.00
  • Nigara Hamono
    $3,650.00
    $3,650.00
  • Sakai Kikumori x Yoshikazu Tanaka Gokujyo Yanagiba 300mm - The Cook's Edge
    $430.00
    $430.00
  • Nigara Hamono Anmon Kurozome Kiritsuke Yanagiba 300mm - The Cook's Edge
    $925.00
    $925.00
  • Nigara Hamono Anmon Kurozome Yanagiba 300mm - The Cook's Edge
    $900.00
    $900.00
  • Yauji Yoshihiro Damascus Yanagiba 300mm - The Cook's Edge
    $525.00
    $525.00
  • Tojiro DP 210mm Yanagiba F-516 - The Cook's Edge
    $172.00
    $172.00
  • Sakai Takayuki Kengata Yanagiba 330mm w/custom wenge handle - The Cook's Edge
    $1,100.00
    $1,100.00
  • Sakai Takayuki
    $2,600.00
    $2,600.00
  • Sakai Kikumori Yoshikazu Tanaka Blue Damascus Kiritsuke Yanagiba 300mm - The Cook's Edge
    $1,375.00
    $1,375.00