Knives
FKW Series
These knives come from the Traditional Japanese series and are our most popular style and sizes so we keep stock here in the US. They are made with a laminated blade of Yasuki white steel supported by softer steel. Proper care is required to prevent chipping and rusting.
FKW-10 Yanagiba 11"
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 11½” version is for large fish or fish with soft meat.
FKW-7 Yanagiba 8"
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 8″ version is best for small fish or for slicing boneless fillets of fish with firm meat.
FKW-9 Yanagiba 10¼"
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10¼” version is the most common size for most fish.
FKW-9L Yanagiba 10¼"
Left-handed version of the FKW-9.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish). The 10¼” version is the most common size for most fish.
