Description
The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. Originated in Kansai (Osaka) region. Take your home sushi night to the next level or perfect the fish fillet lover (we all know how fun it is to cut through salmon skin).
Blade: Carbon Steel
Steel Material: White Steel
HRC (Rockwell Hardness): 62
Handle: Magnolia Wood
