The Yanagiba (slicer) is perfect for slicing meat and fish. Its long narrow blade glides through the flesh, without tearing. This means you slice exactly the thickness you’re after, in perfectly neat strips. Sometimes called a sashimi knife, a Yanagiba is the go-to knife for slicing delicate salmon, tuna or meat.
10-degree sharpening angle for ultra sharpness
Beautifully balanced timber handle
21cm premium Japanese steel blade
A hardness of 59 HRC +-1 for a long-lasting edge
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Free shipping in Australia, arrives in 3-6 business days.
Express post available, arrives in 2-3 business days.
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.