The long traditional Japanese knife, sharpened on the one hand, is the best aid for both the sushi chef and anyone who cares about the visual and aesthetic side of cooking. The length of the blade allows you to make a long and even cut. Due to the extreme sharpness, no force needs to be applied when cutting, and the cut remains neat and visually flawless.

This knife reflects the true essence of Japanese cuisine culture and the experiences of ancient Japanese knife masters. Stainless steel with molybdenum and vanadium content is corrosion resistant. Traditional one-sided sharpening ensures perfect pleasure when working with yanagiba. The knife has a traditional oak wood handle.