Yanagiba
The yanagiba is mainly for cutting thin, precise slices of raw fish, but it works for many other purposes too. A yanagiba is sharpened on one side only, and will feel sharper in raw meat and fish than double-bevelled knives.
The yanagiba is mainly for cutting thin, precise slices of raw fish, but it works for many other purposes too. A yanagiba is sharpened on one side only, and will feel sharper in raw meat and fish than double-bevelled knives.