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Knives
Prices are calculated for:Luxembourg, Other Payment Options
The Yanagi knife, also known as Yanagiba, is the long Japanese knife used for slicing raw fish into slices for creating sushi and mainly sashimi. Its short, long blade is ideal for cutting fish and other foods with a continuous motion, preserving their freshness and integrity.
The blade of the knife is made of high carbon stainless steel. This specific stainless steel is called CROMOVA 18, and it is hard enough for the knives to maintain their sharpness for a long time, but at the same time they can be easily sharpened.
The chromium content corresponds to 18% of the steel, which is why the steel has this specific name. The high percentage of chromium contributes to the durability of the blade against stains.
The hardness of the blade is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
The handle is made of stainless steel, which provides durability and resistance to corrosion, while also featuring grooves for added stability even with wet hands. Its weight is evenly distributed with that of the blade for perfect balance.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone or strop.
You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be dull.
It is also advisable to sharpen your knives with a professional occasionally, to repair possible damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
Very honest knife, I've had it since 2021 and it has saved me a lot... at first, it will take you a little time to get used to it in your hand, but after that, you can cut whatever you want... the weight doesn't bother me particularly (I prefer heavier ones). Personally, I have to say that although it is mainly a vegetable knife, it didn't struggle when I used it for meat or even for fish. Very good knife, I found it at the price of 100 euros
The filleting knife for fish is perfect because the blade is flexible and helps a lot. It is definitely worth it.
The review is about the 20 cm knife.
The knife is very good and very light.
Perfectly balanced weight distribution in the handle and blade, it doesn't tire at all while cutting unless you cut your fingers! hahaha
Sharp blade, double-edged, well sharpened, with a thickness of about 3-4 millimeters.
Compared to other knives I have, Japanese and non-Japanese, this is the one I reach for first!
You can cut everything with precision and without effort.
Highly recommended for both amateurs and experienced knife users.
Be careful not to drop the knife due to its weight if you are used to heavier knives.
Impeccable! After a year of use, it cuts like new, and I haven't regretted for a moment choosing it as my first knife
My first knife. Look at how much the price has dropped... when I bought it, it cost more money...
Durable and sharp knife. The only negative thing I would mention is that it has a hard handle like all global knives. Moreover, until you get used to it, it will hurt your finger... and a second negative thing is that it needs constant sharpening. Even for the simplest use, like cutting vegetables for example, where you can't say you're struggling with the knife.. But that can be easily solved. I saw and I saw. So I went and had it sharpened on a wheel where they sharpen knives and since then, I just pass a simple honing rod and the knife cuts.
Verified purchase
One of the best chef knives, for the money it costs, I think it is the best
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honest for its price and very sharp
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The best knife I ever had. Lightweight, sharp, with a thin blade that cuts smoothly and easily
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