In Japanese, "Yanagiba" means "willow blade" and the yanagiba is, quite simply, an ideal slicing knife. Designed to be pulled gently through the food, this precise, single-bevel blade reduces loss of the natural juices and creates the cleanest cuts imaginable. It is the tool of choice for slicing raw fish for sashimi and it is often used for slicing sushi rolls.
The Shun Classic Pro 9 ½-in. Yanagiba has a long, thin, "willowy" blade with the traditional Japanese single-bevel edge and hollow-ground back. Although it is often used for preparing fish, the yanagiba is also perfect for preparing meats, for example, making butterfly pork chops. Shun offers three sizes of yanagiba slicing knives. At 9 ½-inches, this is the mid-sized one—ideal for slicing medium-sized roasts and fish.
The Shun Classic Pro 9 ½-in. Yanagiba is part of the Shun Classic Pro line of traditional Japanese blade shapes. Because nothing compares to the scalpel-like precision of a single-bevel, the Shun Classic Pro line features single-bevel blades in pure VG10 stainless steel with sharp chisel edges and comfortable D-shaped PakkaWood handles. With their dramatic, graffiti-etched blades, these knives are visually striking as well. The etched design on the blade—different for each blade style—is similar to etching found on custom Japanese knives and used to identify the blade’s maker. Blade backs are gently hollow ground, creating a tiny air pocket between blade and food so the knife glides through each task with quick precision. Sharpening on a whetstone is practically effortless.