Traditional Japanese Yanagiba Knife 8.3 in Tasse clad in 32 layers of

clad in 32 layers of damascus steel

the KAI Seki Magoroku Redwood Yanagiba is the ideal knife for slicing raw fish

conceal a closet door or cubbyhole

its silhouette can be seen on the moon during clear full-moon nights

Avoid thermal shock: do not put a hot pan under cold water

Traditional Japanese Yanagiba Knife 8.3 in Tasse clad in 32 layers ofRyutoku Traditional Japanese Yanagiba Knife 8. 3 in Blade The Yanagiba, literally "willow blade," is the iconic knife of Japanese sushi masters. Its long, thin, single bevel blade lets you slice raw fish in a single, continuous pulling motion, from heel to tip, without ever sawing through the flesh an essential technique for preserving the texture and delicacy of sashimi or sushi grade fish. This Ryutoku model, made of stainless steel, features a