The size of a knife is up to the chef's preference. This yanagiba is long, but not so long to be unwieldy. Length provides a smoother cut and more blade edge to work with, which can result in less maintenance.
A yanagiba is a traditional Japanese knife intended for fish, but is good for slicing anything with a firm texture, whether meat, heavy breads, or even firm vegetables and mushrooms. Bevelled on one side, concave on the other, this knife is made for chefs who enjoy precision and exact cuts.
Constructed from modern materials with traditional details, the VG-10 steel and Pakkawood handle combine for a unique and beautiful knife.
Item ID: KE-VG0270Y
Manufacturer:
Shun
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