HANDMADE YANAGIBA KNIFE 240MM (9.4″)

Yanagiba blades are principally used for cutting boneless fish filets in Sashimi and Sushi dishes. Nonetheless, they are additionally reasonable for fileting little to medium-sized fish and are generally utilized for fish cleaning assignments. The restricted sharp edge and sharp edge point of the Yanagiba blade add to easy cutting by decreasing the expected effort. Like the Sujihiki blade, the Yanagi blade’s long sharp edge empowers a ceaseless slicing movement from the heel to the tip while working with fish.

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