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Minonokuni Matsu 8.3-inch (210mm) Yanagiba
The 210mm yanagiba is the length for a home kitchen or a small sushi station, where a longer slicer would overhang the board. It is long enough to cut a block of tuna or salmon for sashimi in a single pull, which leaves a clean, glossy face on each slice.Matsu is the top of the three standard Minonokuni lines, forged from blue steel. That steel holds a fine edge longer than white steel, and it is also harder and less forgiving of a twist or a knock against a plate. A sushi cook who already sharpens single-bevel knives will get the most from it.
How It CutsStart the slice at the heel and draw the knife toward you, letting the full length pass through the fish. A sawing motion tears the flesh, and pressing down crushes it. The flat back keeps each slice from sticking to the blade, and the single bevel steers the cut slightly away from the fish so the slice falls cleanly.
Other Lengths and LinesFor a longer stroke on larger blocks, see the Matsu 240mm yanagiba, the standard length at a sushi counter. Left-handed cooks need the Matsu 210mm left-handed yanagiba. To learn the technique on softer steel first, the Take 210mm yanagiba is the sensible step. Our knife shapes guide compares the yanagiba with the sujihiki and other slicers. Learn More$295.00
