Hybrid Wa Bocho Yanagiba 27cm


“Stylish” and “Practical” were the design concepts behind these sensational new Kanetsugu Hyrbrid Wa Bocho knives. Each blade is a solid piece of rust-resistant High Carbon Molybdenum Vanadium Stainless Steel (HRC. 57) and their stylish handles use modern materials and technology to ensure that they provide a secure and comfortable grip, are easy to maintain and are durable. Recommended for Home Sushi Chefs and first-time buyers of Japanese Traditional-style knives.

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are 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.

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Product Description

The combination of cutting technique, acute blade angle, and the sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish.

Additional Information

Total Length


Blade lenght


Total Weight


Blade Material

Stainless 1K-6 Daido High-carbon steel with cryogenic treatment at -70 °C

Handle Material

ABS resin bolster/butt-end and silver anodized aluminum handle

Blade Grind and Edge Shape

Single Bevel Edge

Blade thickness


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