Ginsan (Silver #3) steel performs similarly to carbon steel without the burden of rust management, making these an excellent choice for those looking for low maintenance. These are also great for those who work in busy kitchens with high volumes of fish to process and limited breaks to clean your knife.

A Yanagiba is a traditional Japanese fish slicing blade that is single-sided (bevelled), often simply referred to as a “sushi knife.” These slicers may not be as versatile as its double-sided cousin, Sujihiki, but when it comes to pure slicing tasks of boneless protein (and not just fish), a well-sharpened Yanagiba is unmatched in performance. It is a great addition for any cooks working with sashimi and other delicate, raw seafoods.

Brand: Morihei 森平
Profile: Yanagiba
Size: 300mm
Steel Type: Stainless Steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Ho Wood & Buffalo Horn Ferrule D-Shape

Total Length: 448mm
Edge Length: 290mm
Handle to Tip Length: 306mm
Blade Height: 35mm
Thickness: 3.8mm
Handle Length: 143mm
Weight: 194g
Hand Orientation: Right-Handed

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