SUSHI KNIFE

Professional Sushi Knife – The Art of Precision in Japanese Cuisine

Elevate your sushi and sashimi presentation to an art form with a dedicated Professional Sushi Knife. This is not merely a chef's knife; it is a highly specialized tool engineered for the exacting standards of Japanese cuisine. The most iconic type, the Yanagiba (Willow Leaf Blade), features a long, slender, single-beveled blade designed to create flawless, single-stroke slices through fish fillets. This unique geometry minimizes cellular damage to the protein, preserving its pristine texture, flavor, and appearance for a melt-in-the-mouth experience.

Forged from high-carbon steel like Japanese Blue or White Steel, or high-hardness stainless steels like VG-10 or SG2, these knives achieve and maintain an incredibly sharp, refined edge. The single-bevel design allows for unparalleled sharpness but requires specialized skill to use and maintain. The traditional Japanese handle, often made from Magnolia or Ho wood with a water-resistant buffalo horn ferrule, provides a secure and balanced grip. This is the ultimate investment for a dedicated sushi chef, where the quality of the cut is directly proportional to the quality of the final dish.

Key Features:

• Single-Bevel Blade Design (Yanagiba): Allows for incredibly sharp edges and clean, single-stroke slicing without tearing delicate fish.
• Exclusive High-Hardness Steel: Often made with Japanese Blue/White Steel (for ultimate sharpness) or powdered steel like SG2 (for edge retention and stain resistance).
• Long, Thin Profile: The Yanagiba typically ranges from 240mm to 360mm, providing the length needed for long, uninterrupted slicing strokes.
• Traditional Japanese Handle (Wa-Handle): Typically an octagonal or D-shaped handle made from wood like Magnolia, offering superior balance and control.
• Razor-Sharp Acute Edge Angle: Sharpened to a much finer angle (often 15-18 degrees per side) than Western knives for effortless cutting.
• Other Specialized Types:
  • Deba: A thick, heavy, single-bevel knife for butchering and filleting whole fish.
  • Usuba: A thin, single-bevel rectangular blade for precision vegetable work ("Katsuramuki" - peeling daikon into thin sheets).