Küchenmesser - CD-RW0174 - Hartholz - Vereinigtes Königreich - japanischer Koch

Name:
Japanese Yanagiba Knife (Sashimi Knife)

Size:
Typically, Yanagiba knives range from 8 to 14 inches (20–36 cm) in blade length.
The knife in the image appears to be around 10–12 inches (25–30 cm) long.

Description:
Blade:
Long, narrow, and single-beveled with a slightly curved edge and a pointed tip.

Designed for smooth, clean slicing of delicate foods.

The blade surface is highly polished, with a visible groove (known as bohi) to reduce friction and improve balance.

Handle:

Octagonal or D-shaped handle made from polished wood with a natural reddish-brown grain and a green bolster.

Lightweight and ergonomically shaped for precision control.

Material:
High-carbon or stainless steel blade, excellent for sharpness and edge retention.

Usage:
The Yanagiba knife is traditionally used in Japanese cuisine for:

Slicing raw fish for sushi and sashimi.

Filleting and portioning seafood with precision.

Carving thin, even slices of meat or vegetables.

Its long, sharp blade allows for clean, single-motion cuts, preserving the texture and appearance of delicate ingredients.

Precautions:
Proper Handling: Always cut in a single, smooth motion; avoid sawing to prevent damaging the blade or food texture.

Sharpening: Use a whetstone regularly — never use a pull-through sharpener, as it can ruin the single bevel edge.

Storage: Store separately in a sheath or knife block to protect the blade edge.

Cleaning: Hand wash immediately after use, dry thoroughly, and avoid dishwashers to prevent corrosion or handle damage.

Cutting Surface: Use a wood or plastic cutting board — never glass or metal, as it will dull the knife quickly.