Collection: Indigo knife > Select from type > Yanagiba

This is a sashimi knife used for making beautiful sashimi after filleting fish.
Its blade shape resembles a willow leaf, hence it is called "yanagiba" (willow blade).

Because it has a single-bevel blade with a cutting edge on only one side,
it can cleanly cut through ingredients and create sharp edges.
While santoku and gyuto knives are used with a push-cut motion, yanagiba knives are used with a pull-cut motion.
As the saying goes, "the more a blade rusts, the better it cuts," this knife uses high-carbon steel known for its excellent sharpness.