The Kanetsune KC-403 Yanagiba features a White Steel #2/11-layer Damascus blade and a red sandalwood handle with a black wood bolster.

The traditional-style yanagiba, or sashimi, knife is your best friend for sashimi and sushi, as well as for filleting and skinning fish. The blade is very long and very thin; and this is the perfect combination for making precise pieces of fish with one long slice that begins from the wide end down to the tip. The single-bevel edge makes this razor-sharp, preserving the excellent flavor of your fresh raw fish by preventing bruising.



About the KC-400 Series:

The KC-400 features beautiful blades made of 11 layers of Damascus with white steel #2 cutting edge. This provides excellent edge retention, with a hardness of HRC 60 or more. The traditional D-shaped wooden handles are comfortable and stand up to whatever you put them to.