Mujun Yanagiba Knife 240mm (S62-J)
Made in Japan, centuries of tradition and craftsmanship funnelled into the making of CIBI’s favourite knives from Mujun. Yanagiba (Sashimi knives) celebrated in kitchens throughout Japan.
Experience the beauty and everyday pleasure handling Japanese knives in your home kitchen this season, preparing beloved dishes to share with family and friends.
Sashimi-bocho (Yanagi-ba-bocho)
Is a long and very thin knife used for slicing raw fish and seafood when preparing sashimi and sushi. In slicing raw fish it is important that the slice is smooth and sharp, and the yanagi-ba-bochi achieves this with an angle on the cutting face and flat back that enables a pulling cut to be made perfectly.
We carry Japanese whetstones for sharpening too. Keep your blades sharp all the time!
See our knife guide for knife maintenance and care. These knives have a relatively high carbon content and as a result need to dried thoroughly after every use to prevent surface rust. This enables the blade to achieve and maintain a very sharp edge.
Sizes: Sashimi 240mm
Care Instruction
Made in Japan, centuries of tradition and craftsmanship funnelled into the making of CIBI’s favourite knives from Mujun. Yanagiba (Sashimi knives) celebrated in kitchens throughout Japan.
Experience the beauty and everyday pleasure handling Japanese knives in your home kitchen this season, preparing beloved dishes to share with family and friends.
Sashimi-bocho (Yanagi-ba-bocho)
Is a long and very thin knife used for slicing raw fish and seafood when preparing sashimi and sushi. In slicing raw fish it is important that the slice is smooth and sharp, and the yanagi-ba-bochi achieves this with an angle on the cutting face and flat back that enables a pulling cut to be made perfectly.
We carry Japanese whetstones for sharpening too. Keep your blades sharp all the time!
See our knife guide for knife maintenance and care. These knives have a relatively high carbon content and as a result need to dried thoroughly after every use to prevent surface rust. This enables the blade to achieve and maintain a very sharp edge.
Sizes: Sashimi 240mm
Care Instruction
Original: $162.34
-65%$162.34
$56.82Description
Made in Japan, centuries of tradition and craftsmanship funnelled into the making of CIBI’s favourite knives from Mujun. Yanagiba (Sashimi knives) celebrated in kitchens throughout Japan.
Experience the beauty and everyday pleasure handling Japanese knives in your home kitchen this season, preparing beloved dishes to share with family and friends.
Sashimi-bocho (Yanagi-ba-bocho)
Is a long and very thin knife used for slicing raw fish and seafood when preparing sashimi and sushi. In slicing raw fish it is important that the slice is smooth and sharp, and the yanagi-ba-bochi achieves this with an angle on the cutting face and flat back that enables a pulling cut to be made perfectly.
We carry Japanese whetstones for sharpening too. Keep your blades sharp all the time!
See our knife guide for knife maintenance and care. These knives have a relatively high carbon content and as a result need to dried thoroughly after every use to prevent surface rust. This enables the blade to achieve and maintain a very sharp edge.
Sizes: Sashimi 240mm
Care Instruction
