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The Yanagiba (Sashimi) knife is used to slice boneless fish fillets for sashimi.
The long length of sharp blade enables to cut off at once and which makes sashimi smooth, shiny, even in order to maximize the taste.
The series of Yanagiba (Sashimi) knife, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.