$54.90
Free delivery · 7–14 days
Slotted Stainless Chef Knife for Tomatoes and FruitHand-Sanded Yanagiba Sashimi Knife for Thin Fish Cuts
+8
New
1 / 15About this itemAll characteristics
TypeKitchen & Dining > Cutlery > Japanese Knives
Blade steel70Cr15MoV
Hardness57HRC
Blade styleYanagiba, long and narrow
Blade finishHand-sanded
Polishing40-step process
From the seller
Sashimi and fish fillets come off the board in one clean pull with this hand-sanded yanagiba. The 57HRC blade holds a sharp edge through a full prep session and resharpens at home on a whetstone. It ships with a wooden saya and a presentation box, so it suits a serious home cook or a chef...
Read the full descriptionDescription
Sashimi and fish fillets come off the board in one clean pull with this hand-sanded yanagiba. The 57HRC blade holds a sharp edge through a full prep session and resharpens at home on a whetstone. It ships with a wooden saya and a presentation box, so it suits a serious home cook or a chef who deserves a proper knife.
Hand-finished Japanese yanagiba blade that cuts fish cleanly and is easy to resharpen
Solves
- ragged or tearing cuts on fish and sashimi
- dull blades needing frequent sharpening
- difficult sharpening of hard steel
Clean, thin fish cuts in one smooth pass
Tired of ragged, tearing slices on a dull blade? This hand-sanded yanagiba cuts sashimi and fillets cleanly, and it is easy to resharpen.
Hand-Sanded Edges Built for Clean Cuts
Hand-sanded blade finish
Each blade is hand-sanded through a 40-step polishing process. The surface comes out smooth and even, which gives the edge a clean run through the flesh from the first slice to the last.
57HRC hard steel
The blade is 70Cr15MoV steel at 57HRC. Hard steel holds its edge through a full sashimi session, and when it does dull, a whetstone brings it back in a short routine.
Single pull-stroke slicing
The long, narrow yanagiba shape is built for one continuous pull from heel to tip. Thin salmon slices come off the board one after another, without the second and third passes a chef knife needs.
The Numbers Behind the Edge
- 57HRCBlade hardness rating
- 40-stepHand polishing process
- 70Cr15MoVBlade steel grade
One Long Pull, Not a Sawing Motion
- 1Pat the fish dry
Dry the surface with paper towel so the blade does not skid across the skin.
- 2Set the heel on the fish
Start with the heel at the far end of the fillet, edge angled slightly toward you.
- 3Pull from heel to tip
Draw the blade in one smooth stroke with light pressure. Let the edge cut and skip the hard downward push.
- 4Lift, do not saw
Finish the slice without going back over the cut. Start a fresh pull for each piece.
Knife, Saya, and Gift Box in One Order
- Yanagiba filleting knife×1
Hand-sanded blade with laser-etched kanji and steel spec
- Wooden saya sheath×1
Keeps the edge protected between uses
- Presentation box×1
Gift-ready box, no wrapping needed
The Gift a Chef Will Actually Use
The fish that tore
Good salmon deserves better than a dull blade. A chef knife saws through the flesh in several passes, and every slice comes out ragged. Half the fillet ends up in the trim bin, and sashimi night starts to feel like work.
One pass, clean edge
The yanagiba changes the stroke. A long, narrow blade takes one continuous pull from heel to tip, so the slice stays whole. The 40-step hand polish leaves a smooth surface that lets the knife glide through the flesh.
Ready for the gift
The knife comes with a wooden saya for safe storage and a presentation box. Hand it to a chef or a sushi-loving friend and it is ready to use straight out of the box.
Characteristics
Main
TypeKitchen & Dining > Cutlery > Japanese Knives
Color9 options
Details
Blade steel70Cr15MoV
Hardness57HRC
Blade styleYanagiba, long and narrow
Blade finishHand-sanded
Polishing40-step process
HandleRosewood (Millettia leucantha), octagonal
FerrulePolished metal with red and gold rings
Blade sizes6, 7, 8, 9, 10 and 12 inch
HandednessRight hand and left hand versions
Reviews
Questions and answers
Is a yanagiba hard to use if I am not a trained sushi chef?
w
Wanelo · seller
Not really. The learning curve is the pull stroke, and most home cooks get it within a few tries on salmon or trout. Start with a fillet that lies flat, use long pulls, and let the blade do the work. Expect the first few slices to look uneven.
Does the 57HRC steel chip, and how do I sharpen it?
w
Wanelo · seller
57HRC is hard, so it holds an edge well but is less forgiving than softer steel. Cut on wood or soft plastic, and avoid glass and stone boards. Sharpen on a whetstone at a low angle. Routine touch-ups are short, and the edge is easy to restore at home.
Is the wooden saya needed for storage?
w
Wanelo · seller
Yes, and it earns its place. The saya protects the edge and your fingers. A knife loose in a drawer knocks against other tools, and that is how edges chip. Keep the blade in the saya or the presentation box when it is not in use.
How is this different from my regular chef knife?
w
Wanelo · seller
A chef knife is built to rock, chop and push through vegetables. A yanagiba is long and thin for one continuous slicing stroke through fish, so the cut face stays cleaner. That is why sashimi at a sushi counter looks the way it does.
Is it worth it over my current chef knife?
w
Wanelo · seller
If you cut fish at home, the value is in the fish. One torn fillet can waste more money than a month of careful slicing saves. The hand-sanded blade, 57HRC steel, and included saya and box make it a sound buy for a serious home cook.
Similar products
See all
$119.90
Free delivery · 7–14 days
67-Layer VG10 Damascus Kitchen Knife Set for Every Task
$139.90
Free delivery · 7–14 days
Damascus Chef Knife 8 Inch Kiritsuke with Honeycomb Resin
$129.90
Free delivery · 7–14 days
Damascus Chef Knife with VG10 Steel and Pakka Handle
$149.90
Free delivery · 7–14 days
Damascus Chef Knife 8-Inch VG-10 Sharp Gyutou Kitchen
Hand-Sanded Yanagiba Sashimi Knife for Thin Fish Cuts
$129.90