The Yanagiba (Sashimi) - fish knife

It is perfect for sushi, fish carpaccio and other dishes with delicate ingredients. The long, narrow and hard tip allows for high precision, accuracy and easy clean cuts with the knife. It has a uniquely long and narrow blade which, with its extremely sharp edge, causes very little cellular damage to the surface of the cut fish. It allows the flesh of the fish to be cut in a single stroke. The thinness of the blade allows easy cutting with very little force and without tearing the meat. The cut slices do not stick to the blade. This is particularly important for raw fish dishes such as sushi, as it helps to preserve the original taste and texture of the fish.