HOSHANHO Sushi Knife Sashimi Knife Yanagiba Knife

While this Yanagiba is specifically designed for sashimi and delicate fish filleting, its 10-inch length and sharp edge are also excellent for precise tasks like slicing cooked meats or trimming vegetables. However, it is not intended for heavy-duty tasks like chopping through bone or frozen foods.

To keep the olive wood handle in top condition, avoid soaking it in water or putting it in the dishwasher. Periodically applying a food-safe mineral oil will help prevent the wood from drying out and maintain its natural luster.

We recommend using a whetstone to maintain the 12° bevel angle of this blade. Pull-through sharpeners can be too aggressive and may damage the high-carbon steel edge or alter the precise geometry required for clean sashimi cuts.

Yes, high-carbon steel is prone to oxidation if left wet. Always hand wash the knife immediately after use, dry it thoroughly with a soft cloth, and store it in a dry place to prevent rust and corrosion.

Yes, the knife is engineered with a focus on balance, with the weight distributed to provide effortless control during long periods of slicing. At 6.4 ounces, it feels substantial yet agile enough for the repetitive, precise motions required in professional sushi preparation.

The high heat, harsh detergents, and abrasive environment of a dishwasher can dull the razor-sharp edge, cause the high-carbon steel to rust, and damage the natural olive wood handle. Hand washing is essential to preserve the integrity and lifespan of the blade.