Ueda Yanagiba (8.3" to 14.17")
Along with Deba and Nakiri knives, the Yanagiba is one of the oldest style kitchen knives in Japan and is a must for any professional Japanese chef. Its long elegant blade is used to slice boneless fish fillets for sashimi or sushi in Japan.
We have six sizes. Scroll down to see more information on blade lengths and prices.
Sheaths only available for 8.3” and 9.45” blades. Size is large for both
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Along with Deba and Nakiri knives, the Yanagiba is one of the oldest style kitchen knives in Japan and is a must for any professional Japanese chef. Its long elegant blade is used to slice boneless fish fillets for sashimi or sushi in Japan.
We have six sizes. Scroll down to see more information on blade lengths and prices.
Sheaths only available for 8.3” and 9.45” blades. Size is large for both
ADDITIONAL ADD ONS:
Are you sending this as a gift?
Why not add a personalized gift message!
Add one on here for only $3.50.Purchase a signature requirement to protect your purchase from porch pirates here.
Along with Deba and Nakiri knives, the Yanagiba is one of the oldest style kitchen knives in Japan and is a must for any professional Japanese chef. Its long elegant blade is used to slice boneless fish fillets for sashimi or sushi in Japan.
We have six sizes. Scroll down to see more information on blade lengths and prices.
Sheaths only available for 8.3” and 9.45” blades. Size is large for both
ADDITIONAL ADD ONS:
Are you sending this as a gift?
Why not add a personalized gift message!
Add one on here for only $3.50.Purchase a signature requirement to protect your purchase from porch pirates here.
All Ueda Yanagiba knives are single bevel which means they are only sharpened on one side. This creates a more acute angle allowing for the blade to effortless slice though boneless meats without tearing or squishing the meat. When cutting fish fillets or large boneless roasts, it’s best to slice through the piece with the least amount of strokes. Start at the heel of the blade and pull the yanagiba towards you as you slice. If you have never used a single bevel knife, we recommend practicing on things not as expensive as sushi grade fish or prime rib. Single bevel blades naturally curve to the left as you slice (if using right hand), so there is a bit of a learning curve. (please forgive intended pun!) If you slice a lot of boneless fish and meat, this is a great investment! Single bevel knives are either right or left-handed. Please reach out to us if you are looking for a left-handed Yanagiba.
Steel: Japanese high carbon Aogami (blue)
Handle type: Core of the Japanese Magnolia tree with water buffalo ferrule (ring between the handle and blade)
Blade Length 14.17”
Weight: 12.2 oz
Handle length: 6 ¼”
Price: $710.00
Blade Length 13”
Weight: 10.9 oz
Handle length: 6 ¼”
Price: $640.00
Blade Length 11.8”
Weight: 8.6 oz
Handle length: 5 ¾”
Price: $570.00
Blade Length 10.6”
Weight: 7.1 oz
Handle length: 5 1/2”
Price: $500.00
Blade Length 9.45”
Weight: 5.9 oz
Handle length: 5 ½ “
Price: $440.00
Blade Length 8.3”
Weight: 4.3 oz
Handle length: 5 1/8”
Price: $400.00