Yanagi Sashimi Knife Global 25 cm HRC 58

€149,90

Unit price: per

Size: G-11R

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📋 Description

The 25 cm Yanagi Sashimi Knife is the emblem of Japanese knife-making tradition: born in the kitchens of master sushi and sashimi chefs, it is designed to slice raw fish in a single, fluid movement, preserving fibre structure and guaranteeing impeccable, lustrous and perfectly uniform slices. Single-edge blade (kataba) of 25 cm, professional-grade steel with hardness HRC 58–62: the perfect cut, in a single gesture.

Design and blade geometry

Single-edge blade (kataba) – the asymmetrical bevel, sharpened on one side only, enables clean cuts without compressing or tearing the fish flesh.
Length 25 cm – ideal for medium and large fillets (tuna, salmon, amberjack, sea bass), allows the cut to be completed in a single pass from tip to heel.
Slender, elongated profile – minimises resistance during slicing for high-cuisine aesthetic results.

Materials and construction

Blade in high-carbon steel or professional-grade stainless steel, with elevated hardness HRC 58–62 for a durable edge and easy resharpening.
Traditional handle in Ho wood (magnolia) or premium composite material, ergonomic and balanced for extended working sessions.
One-piece or integral tang construction for maximum structural integrity.

Professional use

The tool of choice for sushi bar chefs, Japanese restaurants and high-end kitchens, the 25 cm Yanagi Sashimi is equally appreciated by passionate cooks seeking perfection in raw fish slicing. Perfect for preparing sashimi, nigiri, fish carpaccio and tartare.

Care and maintenance

Wash by hand with lukewarm water and dry immediately – do not wash in the dishwasher.
Sharpen with water stone (grit 1000–3000 for maintenance, 6000+ for finishing) respecting the original bevel angle.
Store on a magnetic knife rack or in a protective sheath to preserve the edge.

One knife, one gesture – the perfection of sashimi begins with the right blade.

Frequently asked questions

What is a Yanagi Sashimi knife and what is it used for?

The Yanagi Sashimi knife is one of the most iconic traditional Japanese knives: the long, slender blade, sharpened on one side only (kataba), is designed to slice raw fish in a single fluid movement, without compressing or tearing the fibres. It is essential for preparing sashimi, nigiri, fish carpaccio and tartare.

What is the difference between kataba and double-bevel blades?

The kataba (single-edge) blade is sharpened on one side only: this enables clean, precise cuts typical of traditional Japanese knife-making, ideal for raw fish. The double-bevel blade is sharpened on both sides and is more common in Western cutlery. For sashimi and sushi, the single-edge blade is the professional choice par excellence.

Why choose a 25 cm blade for sashimi?

The 25 cm length allows medium and large fillets (tuna, salmon, amberjack, sea bass) to be sliced in a single pass from tip to heel, reducing interruptions that could damage the fish's surface and guaranteeing uniform, lustrous slices.

How do you correctly sharpen a Yanagi Sashimi knife?

A water stone is recommended: grit 1000–3000 for regular edge maintenance, grit 6000 or higher for finishing. It is essential to respect the original bevel angle and sharpen only on the sharpened side (right side for the standard version). Avoid manual roll sharpeners or electric sharpeners not specific to kataba blades.

Is the Yanagi Sashimi knife dishwasher safe?

No. The Yanagi Sashimi knife should be washed exclusively by hand with lukewarm water and dried immediately after use. Dishwasher washing can irreparably damage the blade edge and compromise the Ho (magnolia) or composite wood handle.