Yanigiba: A single bevel knife used for slicing raw fish. Generally very thin at the edge for precision knife work, it is designed for the pull cutting technique used by sushi chefs. The single bevel design allows the knife to glide through the knife disturbing as little protein molecules as possible. This all results in shiny slices of food, perfect for raw presentation.
|Steel||Gin3 stainless steel|
|Height at heel||36.9mm|
|Height at belly||33.8mm|
|Height at tip||26.8mm|
|Spine thickness above heel||3.9mm|
|Knife maker||Sakai Takayuki (Aoki Hamono)|