Yanagiba or Sujihiki japanese knivesKpa

The Japanese knife Yanagiba, or Sujihiki, mainly used to skin fish or prepare sashimis (thin strips of raw fish)

It gets its name from the slendershape that resembles a wilow leaf.

Asymmetrical long blade: very sharp, sharpened on only one side, which is reduced while going towards the cutting-edge of the blade, for a precise cutting without efforts

The length of the blade is generally of 24 cm