The primary use of this knife. Sole, sea bream, sea bass, salmon, pollock, tuna: the long blade covers the entire height of the fish in a single movement, hugs the bone, and fillets without waste.
Once filleted, the same blade is used to slice them into translucent sashimi or carpaccios. Also excellent for ultra-thin slices of meat, cured ham, smoked duck breast.
| Specification | Details |
|---|---|
| Product type | Sole fillet knife / Japanese-style fish knife (yanagiba) |
| Available sizes | 22 cm (8.5") · 24 cm (9.5") · 26.5 cm (10.5") |
| Blade material | 4Cr series stainless steel — robust and durable sharp edge |
| Blade profile | Thin, long, and elongated blade — optimized for gliding |
| Handle material | Traditional wenge wood (chicken wing wood) |
| Sharpening angle | 15° (Japanese angle) |
| Recommended uses | Filleting, sashimi, carpaccio, thin slices of meat |
| Uses to avoid | Main bones, bones, frozen foods, hard cutting boards |
| Care | Hand wash only — immediate drying — no dishwasher |
| Recommended storage | Magnetic wall mount or protective sheath |
💡 Note: a sharpening stone remains the traditional tool for Japanese knives. If you are a purist willing to invest months to master the technique, it's an excellent choice. But for 95% of cooks, the rotary sharpener gives an equivalent result in a few minutes — without the risk of error that would destroy your blade.
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