White Paper Steel Yanagiba sashimi knife from Masashi Kobo.
Masashi Yamamoto, nephew of Mr Yoshida from Yoshikane, makes the most sublime knives imaginable in Sanjo city, Niigata. These singled bevelled yanagiba are essential for professional fish preparation - the blade is long enough to slice with one cut rather than using a sawing motion, and gives a more precise cut than double bevelled blades.
- Shirogami White Paper Steel
- 10.5" blade (27cm)
- 15" long (40cm)
- 200g
- Comes with fitted Magnolia scabbard (saya)
- Resin ferrule
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