Sashimi Yanagiba 270mm Masahiro MBS-26

Masahiro Yanagiba Japanese fish knife, 27 cm. Also known as a sashimi knife, the Yanagiba is a high-precision tool designed for the delicate slicing of raw fish and the preparation of sushi and sashimi. Designed for right-handed users, the Masahiro Yanagiba is used for finishing cuts in a single pulling motion

The distinctive features of Masahiro’s Yanagiba knives lie in two aspects:

- Its single-sided, hand-sharpened edge. The blade features an asymmetrical geometry, with the side opposite the bevel shaped to be concave (see image below). This geometry reduces the contact surface with food: rice or fish slices do not stick to the blade and release naturally during cutting.

- The sharpening angle of approximately 10°, significantly finer than a classic Japanese 15° grind. It allows you to slice through flesh without crushing the food, acting as a true “millimeter-precise fiber separator.”

– Steel: 0.9% carbon + cryogenic hardening. Hardness 59°HRC ±1
– Handle: round pakka wood
– Sharpening: Chisel-ground for right-handed users; the yanagiba or sashimi knife is a traditional Japanese blade
– Made in Seki, Japan

As the embodiment of Japanese craftsmanship, Masahiro has established itself as a leading brand among professionals and cooking enthusiasts. While the Japanese manufacturer’s reputation extends beyond national borders to the work surfaces of prestigious competitions, it is above all thanks to a clear vision: a knife’s performance depends as much on the science of its heat treatment as on the raw quality of its steel.

At the heart of the Seki factory in Japan, the manufacturing process aims for a perfect balance between hardness, durability, and ease of maintenance. After being heated to a high temperature and then rapidly cooled, each blade undergoes cryogenic hardening (sub-zero treatment) at a very low temperature. This technical process stabilizes the steel’s molecular structure, maximizing its wear resistance and edge retention. A final heat treatment between 150°C and 200°C provides the flexibility needed to absorb the impacts of daily use. Combined with ergonomic handles designed to withstand fatigue and intensive use, Masahiro blades guarantee a clean cut that preserves both the texture and flavor of food, offering unmatched comfort while working.