Couteau Yanagiba / Sashimi 自家製味噌 For over 70 years

For over 70 years

de culture japonaise ou d’expériences à vivre

Durée : environ 3 heures (de 11h à 14h)

alliant intensité des saveurs et équilibre nutritif

MASAHIRO knives are highly appreciated by chefs

Couteau Yanagiba / Sashimi 自家製味噌 For over 70 yearsYanagiba Knife (for right handed users) The long willow leaf shape knife with single sided sharpening. Very thin and rigid blade, it is used for all the most delicate cuts. In Japanese cuisine, Yanagiba (pronounced yanaguiba) is used for cutting sashimi and maki sushi, but it will be perfect for any type of cutting fish, such as lift the fillets, remove the skin or for cutting carpaccios. Simple design and great functionality Handmade in Japan by the