StaySharp Academy
Hone your chef skills by taking part in our expert classes.
Yanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as: ''willow blade'' since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of t...
View full detailsYanagiba translates as: ''willow blade'' since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of t...
View full detailsForged by the master blacksmith Yoshikazu Tanaka in the ancestral way with his pine needle quenching and sharpened by Mosuke whose reputation is no...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsYanagiba translates as “willow blade” since the narrow, long and curved blade shape on the back side resembles a willow leaf. The specialty of the ...
View full detailsConsidéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...
View full detailsConsidéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...
View full detailsForgeron : Nakagawa Satoshi 菊千代 Zone de production : Sakai-Osaka/ Japon Profil : Yanagiba Taille: 300mm Type d’acier: Acier inoxydable Acier : VG10...
View full detailsDu haut de ses 35 ans et artisan créatif, Go Yoshizawa fait rayonner l’entreprise familiale. Il est le chef de la forge de Nigara, l’une des forges...
View full detailsVendu avec son Saya. Kenji Togashi est un forgeron légendaire de Sakai et l’un des rares forgerons au Japon à avoir les compétences nécessaires pou...
View full detailsNé en 1983, M. Yoshihiro Yauji a développé un intérêt pour le bricolage dès son enfance et il est progressivement tombé amoureux des outils en acie...
View full detailsBorn in 1983, Mr. Yoshihiro Yauji developed a very early interest in manual crafts and gradually fell in love with steel tools. He developed a keen...
View full detailsConsidéré comme l’un des meilleurs forgerons de la région, Yoshikazu Tanaka est forgeron depuis plus d’un demi-siècle. Il travaille maintenant avec...
View full detailsMarque : Hitohira (一片) Smith : Kikuchiyo 菊千代 Zone de production : Sakai-Osaka/ Japon Profil : Yanagiba Taille: 270mm Type d'acier: Acier inoxydable...
View full detailsAu début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge est physiq...
View full detailsKikuchiyo: Au début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge...
View full detailsAu début des années 2000, Kikuchiyo fut invité par le maître artisan de Sakai à se joindre à eux en tant que forgeron. L’art de la forge est physiq...
View full detailsThe Yanagiba, also known as the "willow blade" due to the shape of its narrow, long blade, slightly curved at the back to resemble a willow leaf, is a Japanese knife specialized in slicing fish cleanly and precisely. It is widely used in the preparation of sashimi and nigiri, providing an expert cut that preserves the integrity of the slices. In addition to its use for raw fish, the Yanagiba can also be used for filleting certain types of fish and slicing meat.
It should be noted, however, that the Yanagiba's extremely fine cutting edge can be easily damaged. It is therefore essential to be careful when using it, a...
The Yanagiba, also known as the "willow blade" due to the shape of its narrow, long blade, slightly curved at the back to resemble a willow leaf, is a Japanese knife specialized in slicing fish cleanly and precisely. It is widely used in the preparation of sashimi and nigiri, providing an expert cut that preserves the integrity of the slices. In addition to its use for raw fish, the Yanagiba can also be used for filleting certain types of fish and slicing meat.
It should be noted, however, that the Yanagiba's extremely fine cutting edge can be easily damaged. It is therefore essential to be careful when using it, and to avoid contact with bones. Improper handling could cause irreversible damage to the blade. It is therefore essential to take good care of this delicate knife to preserve its optimum performance.
The distinctive design of the Yanagiba has a number of notable features. The back of the knife, called the urusaki, is concave, creating an air space between the blade and the fish flesh. This makes it easier for the blade to detach from the flesh, guaranteeing smooth, even slices. At the same time, the bevel on the face of the knife, known as the shinogi, allows easy separation of sliced pieces of fish. These distinctive features contribute to the Yanagiba's efficiency and precision in its role as a specialized cutting knife.
In terms of dimensions, Yanagiba is generally available in a range of lengths from 210 mm to 330 mm. Selecting the appropriate size will depend on your personal preferences and the size of the fish pieces you plan to cut. Shorter versions will be better suited to detailed tasks requiring high precision, while longer versions will be more suitable for more extensive cuts.
In a nutshell, the Yanagiba is a Japanese knife specialized in the precise cutting of fish, particularly for sashimi and nigiri. Its narrow, long, curved blade is reminiscent of a willow leaf, hence its name. However, due to its delicate cutting edge, this knife should be handled with care, avoiding contact with bones. The unique features of the concave urusaki and shinogi bevel make it easy to separate the blade from the fish flesh and cut the pieces precisely. Choose the size of Yanagiba to suit your specific needs, bearing in mind that shorter versions offer greater precision while longer versions are suitable for extended cuts. With proper care, the Yanagiba will accompany you in the preparation of exquisite dishes for many years to come.