This sashimi knife is made specifically for cutting fish. One unique trait of sashimi knives is their single bevelled edge. It is a yanagiba or yanagi ba knife, which literally translates as ‘willow blade’. The sashimi knife is a key piece of equipment for Japanese chefs - particularly those with an interest in sushi and sashimi.
Steel Type: Yasuki Yellow Steel (Kigami) #3
Steel Material: Ginsanko
Knife Bevel: Single Sided
Handle Material: Japanese Yew Wood
Bolster Material: Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)