This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 8″ (200 mm) version is best for small fish or for slicing boneless fillets of fish with firm meat.
MAC Yanagiba Series
These knives come from the Traditional Japanese series and are our most popular style and sizes so we keep stock here in the US. They are made with a laminated blade of Yasuki white steel supported by softer steel. Proper care is required to prevent chipping and rusting.