Yanagiba
The Yanagiba is a traditional single bevel knife used to slice any boneless protein in a single slicing motion. It can also be used to fillet smaller fish and skinning fish. The shape and name is inspired on the willow leaf, and its one of the oldest kitchen knife designes from Japan. There are many styles and varieties of the yanagiba depending of the specific task or production area. You will find all varieties on this page.
