Fish Slicing

Crafted for clean, single-stroke cuts of raw fish, the Sashimi knife—especially in the Yanagiba style—is the gold standard in Japanese culinary precision. With its long, single-bevel blade, it slices through raw seafood and beef without crushing fibers, preserving both freshness and presentation.
A trusted tool in sushi kitchens, it embodies the philosophy that a perfect cut is an act of respect toward the ingredient.