“Yanagiba” means, “willow blade”. The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. A yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife. All Wasabi blades are made of corrosion resistant 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, water resistant black polypropylene handle impregnated with bamboo powder, providing good grip and giving it a contemporary look and feel. Cutting Edge: Hand-sharpened single bevelled 16°blade. Steel: High carbon 1K6 stainless steel Blade Length: 21cm Handle: Smooth black polypropylene handle Origin: Handcrafted in Japan Follow us on facebook to keep up with new products and specials: https://www.facebook.com/Chef-Shop-108423940840802
