A long traditional Japanese knife sharpened on one side is the best tool for sushi chefs 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 is required when cutting, and the cut remains clean and visually flawless.

This knife reflects the true essence of Japanese kitchen culture and the experience of old Japanese knife masters. The stainless blade with molybdenum and vanadium content is corrosion resistant. The traditional one-sided sharpening ensures perfect pleasure when working with the yanagiba. The knife has a traditional oak handle.