Classic Knives
Japanese KnivesPre-order the new exclusive Bet Coltelleria Italiana products | Delivery from May 2026.
Functions: pesce, sushi e sashimi
YANAGIBA 28 CM
85,00 €
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30 Tage für Umtausch und Rückgabe
Perfect for
taglio pesce crudo
Key features
massima precisione
Blade
Single 100/0 - 12-13° | 3.0 mm - 59-61 HRC
Design
Japanese Steel AUS - 10 and ebony and rosewood
Warranty
2 years
The 28-cm Japanese Yanagiba knife is a professional tool designed for cutting raw fish. Designed for sushi and sashimi, it uses a long, thin, sharp blade to make continuous cuts in one motion, resulting in smooth, even, and precise slices. It is a specialized knife designed to preserve structure, texture and visual quality of fish.
THE NAME ENCLOSED IN THE BLADE (刃に込められた名前) The Yanagiba is one of the most iconic and representative Japanese knives in traditional cuisine. The term Yanagiba (柳刃) means “willow blade” and is derived from Yanagi (willow) and Ba (blade). The name recalls the long, thin, and visually flexible shape of the blade, designed to accompany cutting in a smooth and continuous manner.
Traditionally used for sushi and sashimi preparation, the Yanagiba is designed to perform the cutting of raw fish in a single motion, without serrations or repassing. This approach reduces pressure on the food and preserves the fiber structure, improving texture, surface gloss, and visual performance of the slice.
The 28-cm blade made of Japanese AUS-10 steel offers a combination of length, stability and sharpening ability. The 3 mm thickness provides structural strength, while the hardness of 59 to 61 HRC allows for an extremely fine edge. Single 100/0 sharpening, with an angle between 12 and 13°, is a distinctive feature of this knife and requires technique and awareness in use.
The ebony and rosewood handle contributes to the overall balance and provides stability during the long, continuous gesture typical of sashimi cutting. Since this is a highly specialized Japanese knife, it is recommended only for experienced users or those who wish to seriously delve into the technique.
Hand washing and immediate drying is mandatory for care. Storage on magnetic bar or with dedicated protection is essential to preserve the edge. Sharpening should be done with suitable stones and with expertise.
The Yanagiba Bet is suitable for those seeking an authentic Japanese knife designed for cutting raw fish in the traditional way, where precision and gesture are integral to the result.
The Collection
Japanese Knives
Bet Cutlery Japanese knives are kitchen knives designed for precise workmanship and controlled gestures. The collection includes six models inspired by traditional Japanese geometries, designed for specific cutting and preparation techniques. A good Japanese knife is distinguished by blade profile, balance and response on cutting. Bet Coltelleria develops its Japanese knives by combining formal respect, steel expertise and design control.
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