Yanagi (Yanagiba) is widely used throughout all of japan by professionals. The blade is narrow and long enabling it to slice through fish fiber without pushing or sawing the tender filet, the edge of the blade is extremely thin to create a clear and straight edge on each slice of the sashimi.

Made of Yasuki White steel.
The handle that is well balanced with the white steel blade.
Material: White steel
Handle: Ho / Magnolia wood
Blade Type: Single edge