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The yanagiba is, quite simply, the ideal slicing knife. Yanagiba means, willow blade. True to its name, the Shun Classic Pro Yanagiba has a long, thin, willowy blade with the traditional Japanese single-bevel edge and hollow-ground back. It is designed to be pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. Shun offers three sizes of yanagiba slicing knives. This is the shortest oneideal for slicing smaller roasts and medium-sized fish.

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