This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
This knife is used for slicing. With its excellent sharpness it is ideal for fish fillets, meat and boned fowl (without any bones). A well sharpened Yanagiba can slice through bread better than the ordinary serrated blade. It makes cooking easier when you don’t have to saw your way through the food which destroys the texture. The long, thin blade of the Yanagiba may remind you of a Japanese sword but unlike the sword, the cook can learn to master this knife easily.
*approximate handle length 400 mm
*approximate blade thickness (back) 5.5 mm
*Length of blade is measured from the end of the handle to the tip of the blade.
