The Yanagiba knife is a Japanese kitchen knife with a long and thin blade used to prepare sashimi, sushi, sliced raw fish and seafood.
- Traditional Japanese knife, with no bolster and a partial tang.
- High carbon stainless steel blade with molybdenum and vanadium for an excellent edge retention.
- One single ground blade.
- 56-57 HRC.
- Japanese magnolia wood handle.
Bunmei kitchen knives, with traditional Japanese wooden handle design, are perfect for cutting, slicing and peeling all kind of food. One single ground blade is better for slicing fish and for preparing sushi. Bunmei products are manufactured by the same manufacturer of Global knives, Yoshikin. This style of knife dates back approximately 150 years ago.