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Yanagi knife is used for slice boneless fish fillets into sashimi and toppings for sushi. 

The most popular knife for cutting fish and also called shobu-bocho(sashimi knife). It is used to highlight different textures of fish in their techniques: hirazukuri to pull cut vertically, usuzukuri to pull cut thin vertically, and sogizukuri to pull cut at an angle. It is used to skin and sometimes scale and de-bone certain fish (for instance salmon). Kensaki or kiritsuke tip yanagiba have an angled tip and are generally heavier and less sloping. 

Blade: Molibdenum steel 
Molybdenum/Inox is used in structural steels because of its corrosion resistance, strength and durability.  Molybdenum/Inox helps a steel maintain strength at high temperatures.
It has excellent hardness and durability because properly heat treated. The cutting performance is excellent, retain sharpness and easier to sharpen.
Rust and stain resistant.

Handle: Resin handle (PC handle).  This material gives you a great grip and comfortable hold.  It's tough on water and corrosion free.

With the purchase of a new knife at HITACHIYA USA, you will receive free initial knife sharpening service as an optional.  This initial sharpening service “Honbazuke” is to enhance the sharpness of blade from factory edge. 
Please contact us and make a request.
Please note that all sharpened knives are not returnable or eligible for exchange.