Satake Tomoko Yanagiba Sashimi Japanese Knife - 20.5 cm - The Perfect Fish Slicer
The Satake Tomoko Yanagiba is a traditional Japanese kitchen knife, with its characteristically long, narrow, and rigid blade ideal for slicing fresh fish fillets into almost transparent, paper-thin slices. This approximately 8.1-inch (20.5 cm) Yanagiba knife, also known as a sashimi knife, is not only essential for masterful sashimi preparation but is also excellent for making sushi, delectable fish carpaccio, and other sophisticated dishes where precise slicing and clean cuts are paramount. The single-bevel sharpening guarantees 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 sashimi, eating thinly sliced raw fish, became truly popular in the 17th century, and a special knife was developed for this sophisticated technique. The name Yanagiba comes from the words "willow leaf" (yanagi) and "blade" (ba), aptly referring to the knife's long, thin, willow leaf-like blade. The single-bevel sharpening ensures an exceptionally clean and precise cut, preserving the delicate texture of the fish meat.
Today, the Yanagiba knife is still primarily used for preparing sashimi. The knife's extremely precise cut allows for thin slicing of fish fillets without damaging the meat's structure. 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 is advantageous.
Key Features:
- Satake Tomoko Yanagiba Japanese knife
- Approximately 8.1-inch (20.5 cm) blade length
- Specifically for making sashimi (thin fish slices)
- Ideal for making sushi and fish carpaccio
- Long, narrow, and rigid blade for precise cutting
- Single-bevel sharpening for a clean cutting surface
