MAC Japanese Series Yanagiba: 11-in.
This MAC Japanese Series Yanagiba: 11-in. is the most common style of knife for slicing sashimi (uncooked fish). The 11-in. version is best for small fish or for slicing boneless fillets of fish with firm meat.
Japanese Series Superior Steel Features:
- Sub-zero tempered Superior Steel – the same steel as our Original Molybdenum steel but with an extra processing step to create better edge retention while maintaining the same ease of sharpening.
- Virtually maintenance-free compared to carbon steel blades.
- Made in traditional Japanese shapes with single-bevel edges.
- Pakka wood handle has the look and feel of natural wood but lasts much longer.