Made according to ancient Japanese tradtions, WÜSTHOF has forged a new knife in the CLASSIC series. A Japanese blade with a German handle, we're merging two world's together to bring you the perfect tool for your sushi and sashimi creation experience.
Meet The Yanagiba
Sushi making is a delicate art. Every artist needs the right tools to create their masterpiece. The Yanagiba is a standard tool in the kitchen of every professional Japanese chef, the epitome of a traditional Japanese knife.
Following Japanese forging methods, this knife – made by specialists in Solingen – is created with durability and sharpness in mind, the same way as a Japanese sword. It has a long slender blade and a pointed tip. However, instead of the traditional one-sided edge, we've applied our double-sided PEtec edge for an extra sharp cut. Then, we've paired that with what you've come to expect from our ergonomic CLASSIC handle, fits nicely in your hand for a safe hold when cutting.
An elegant bamboo sheath is included to prevent the blade from being damaged during storage. Magnets fitted inside it keep the knife in place, safe and secure. To keep the edge in top cutting condition, a whetstone can be used to freshen up its sharpness.
How To Use The Yanagiba
In Japan, centuries-old traditions are reflected both in the dishes that are prepared and the classic blade shapes, which have maintained their own special character to this day. Using a pulling motion in one direction only, wafer-thin slices can be made by cutting almost horizontally to the base of the fish you're working with. In one swift, simple motion, the blade will produce a completely clean cut.
Did You Know?
"Yanagiba" literally translates to "willow leaf".
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