Takeshi Saji Ginsan #3 210mm RH Yanagiba Deer Horn handle

$249.99
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To ensure that the stag antler handle is comfortable and secure to grip, Master Saji carefully selected the material for each handle and checked the consistency of its diameter and overall shape.

The Yanagiba is primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but it can also be used to fillet small to medium-sized fish, and is often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

Blade Material: Ginsan #3

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Stag Handle with Brass Ring

Customer Reviews

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P
Placido in Hawaii
So Beautiful you don't want to use it.

The Takeshi Saji Knives with Stag handle is so beautiful and popular that if you hesitate in buying it they are quickly sold out. The blade is sharp and the knife functional It will cut through the fish bone easily. I used the Yanagiba to break down a Hamachi fillet. Highly recommended.

reviews
Tokushu

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We take responsibility for selecting and providing authentic quality products through our direct relationships with Japanese suppliers. Shipping trouble? We have your back and will manage it. Problem with your order? Contact us and we make it right. If you are our customer, we will not stop until we get the perfect knife in your hands.

- Tony Owner of Tokushu knife

Japanese Knive

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