Kai Wasabi Yanagiba 21cm"Yanagiba" means, "willow blade." The long, thin, willowy blade with the traditional Japanese single bevel edge is pulled through the food, reducing loss of the natural juices and creating the cleanest cuts imaginable. The yanagiba is most often used for preparing sashimi, or sliced raw fish, and is excellent for slicing meats and other moist foods as well. The yanagiba is, quite simply, the ideal slicing knife. All Wasabi blades are made of corrosion

which helps to glide through food from hilt to tip

Perfect for slicing small foods such as garlic cloves or ginger

The narrow blade is perfect for piercing and quickly cutting hard shells such as crab legs

If you’re like most cooks

The granton santoku is a Japanese all-purpose kitchen knife

the 23cm serrated blade combines 70 layers of Damascus steel in a dual-core construction that pairs flexible VG 2 steel with ultra-hard VG 10 steel

The Santoku is as easy to use as a chefs knife and is especially well suited to a down-and-forward cutting motion (push cut)

Producing thin

A medium to fine whetstone

The key is in keeping more of the flavourful juices inside the steak

This is especially important for the productivity of commercial kitchens

and fruit—or for the three types of cuts at which it excels—slicing