Tojiro Shirogami Yanagiba 24 cm

A classic Japanese kitchen knife for slicing with a long, narrow, and thin blade shaped like a willow leaf, designed for cutting raw fish fillets into thin, almost transparent slices. It works perfectly for preparing sashimi, fish carpaccio, and various types of sushi. The best way to use a Yanagi knife is with a steady pull in one direction: towards you. In this model, the spine edge has a beveled grind, which increases comfort when guiding the knife with your index finger.