Yanagiba Knife / Sashimi

Yanagiba Knife (for right-handed users)

The long “willow leaf shape” knife with single-sided sharpening.

Very thin and rigid blade, it is used for all the most delicate cuts.

In Japanese cuisine, Yanagiba (pronounced yanaguiba) is used for cutting sashimi and maki-sushi, but it will be perfect for any type of cutting fish, such as lift the fillets, remove the skin or for cutting carpaccios.

Simple design and great functionality

Handmade in Japan by the artisans of the MASAHIRO company using the techniques of swordsmiths, this knife is equipped with a 20 cm blade in MBS-26 steel with 0.9% carbon offering excellent durability , remarkable balance and exceptional sharpness.

Another important detail: MASAHIRO has developed a thicker handle towards the end of the handle to make it easier to hold.

Specificities :

- MBS26 steel with 0.9% carbon for a Rockwell hardness of 59-60 HRC

- triple heat treatment with cryogenic quenching. This process produces blades with a hard core but which remain flexible enough not to break.

- oblong handle for a pleasant grip (soft to the touch) in antibacterial synthetic material (POM) with shape memory, water and heat resistant.

- convex angle hamaguri-ba

- right-handed blade very slightly chamfered on the right to accentuate penetration

MASAHIRO regularly reaps the laurels of catering professionals captivated by the extreme sharpness of a knife with no frills other than technical ones.

Made in Japan in Seki (Gifu)

MASAHIRO

For over 70 years, MASAHIRO has been manufacturing premier kitchen knives in the cutlery town of Seki in Gifu Prefecture.
MASAHIRO knives are highly appreciated by chefs, not only in Japan but also abroad thanks to its exceptional cutting sharpness and superior durability.

Their knives as well as all their components are made entirely in Japan. No part of the processing is outsourced overseas.