Sashimi knives

Sashimi knives belong to the group of filleting knives and are in the country of the rising sun called Yanagiba. This is because its slender long blade resembles a willow leaf, which is & nbsp; called yanagi in Japanese.

Most often you see this kind of knife in the hands of sushi masters. They are ideal for slicing tuna and other fish and an experienced master can handle a complete sushi or sashimi set.&Nbsp; The vast majority of sashimi knives have a single-sided grind. This offers great advantages in  filleting and for very precise and fine cuts. We also encounter double-sided "V" grinding, especially outside of Japan. It's also a welcome solution for left-handers, as single-sided grinders are only made to order and at a significantly higher price.

With sashimi knives, their length is quite important &Nbsp; therefore, a long blade is welcome. It usually starts at 21cm and ends at a respectable number of 33cm. Of course, working with such a knife  requires a lot of skill. Yanagiba, which is flat at the end  instead of a typical tip, is called Tako. This knife is designed to work with squid.

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