Yanagiba

Nož s dugom oštricom je na početku služio rezanju tankih slojeva sirove ribe. Tipični yanagiba noževi su dugi od 24 cm do 36 cm. Poznati kuhari kažu da su idealni za precizne kuharske zahvate. Yanagiba noževi imaju japansku dršku, jednostrano su brušeni pod malim kutom. Sama riječ yanagiba na japanskom znači vrba, oblik sječiva sliči na vrbin list. Slični noževi su: takobigi kojim se reže sashimi u okolici Tokija i fugubigi, manja i tanja verzija yanagibe, namijenjena rezanju „fugu fish“ ili ribe napuhače.

A knife with a long and thin blade, which was originally used for cutting thin slices of raw fish. Typical yanagiba knives are between 240 mm and 360 mm long and, according to some chefs, can be used for different kitchen tasks which require precision. Some of the features of yanagiba knives include a Japanese handle and a chisel ground blade with an extremely small angle. The expression “yanagiba” in Japan means “a willow”, and the blade of the knife resembles a willow leaf.