"Yanagiba" means, "willow blade." The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife. Single-beveled blade.
All Wasabi blades are made of Daido 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knives are completed with smooth, black polypropylene handles, giving them a very contemporary look and feel.