Satake Tomoko Yanagiba Sashimi Japanese Knife - 20.5 cm - The Perfect Fish Slicer
The Satake Tomoko Yanagiba is a traditional Japanese kitchen knife with a characteristically long, narrow, and rigid blade that's ideal for slicing fresh fish fillets into almost translucent, wafer-thin pieces. This 20.5 cm Yanagiba knife, also known as a sashimi knife, isn't just essential for creating masterful sashimi; it's also excellent for preparing sushi, delectable fish carpaccio, and other dishes featuring extremely delicate ingredients, where precise slicing and clean cuts are paramount. The single-bevel grind ensures a beautiful, smooth cutting surface.
The Yanagiba (柳刃包丁), or simply sashimi knife, originates from Japan. The knife's history dates back to the 14th century when the Japanese began consuming raw fish. The art of eating thinly sliced raw fish, sashimi, truly gained popularity in the 17th century, and a special knife was developed for this refined technique. The name Yanagiba is derived from the combination of the words "willow leaf" (yanagi) and "blade" (ba), aptly referring to the knife's long, slender, willow leaf-like blade. The single-bevel sharpening ensures an exceptionally clean and precise cut, preserving the delicate texture of the fish meat.
Even today, the Yanagiba knife is primarily used for preparing sashimi. The knife's extremely precise cut allows for the thin slicing of fish fillets without damaging the structure of the meat. The Satake Tomoko Yanagiba knife can also be used for other kitchen tasks, such as elegantly slicing certain vegetables and fruits, where the long, sharp blade offers an advantage.
Key Features:
- Satake Tomoko Yanagiba Japanese knife
- 20.5 cm blade length
- Specifically for making sashimi (thin slices of fish)
- Ideal for making sushi and fish carpaccio
- Long, narrow, and rigid blade for precise cutting
- Single-bevel grind for a clean cutting surface
