Usually chosen for fileting medium sized fish, or for preparing delicate cuts of raw seafood for sushi, the "willow leaf" Yanagi Ba easily crosses the cultural gap to perform consistently precise cuts on tender American roasts and poultry.

This, like many fine Japanese knives, is not a simple blade. Forged ...

The yanagi or yanagiba is loosely translated from Japanese as willow blade as it resembles the willow leaf. Like many traditional Japanese knives, this knife is a specialty knife intended for one purpose: Slicing raw fish and seafood.

Most people have never used a yanagi or have only ...