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The Deba knife also does a fantastic job as a 6" (15cm) chef/vegetable knife when combined with the Yanagiba for longer slicing.
The Yanagiba is perfect for slicing meat and fish. Its long narrow blade glides through the flesh, without tearing. Sometimes called a sashimi knife, a Yanagiba is the go-to knife for slicing salmon, tuna or meat.
"The blades have excellent sharpness, the handles grip well which makes them so easy to use."
The acute sharpening angle is what separates Japanese knives from the rest - this is why they're so sharp and able to be used to slice sashimi.
Our handles are made from Pakkawood - a high quality laminated wood that is water resistant, soft on the hands and easy to grip.
The inner layer of Japanese AUS-8 steel creates incredible hardness (HRC 59) to enable the blade to stay sharper for longer, while the outer layers of Stainless Steel (SUS-1A) help prevent your knife from rusting.
