LET US GUIDE YOU

From slicing sashimi to butcher a whole tuna. This selection will guide you to your dream knife.

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Yanagiba

Do you slice fish? You need a Yanagiba. Do you not slice fish but are interested in possibly slicing some fish? Fish-curious, perhaps? You need a Yanagiba. Do you collect knives? You. Need. A. Yanagiba. I'm a fanagiba of the yanagiba!

It´s the most iconic Japanese knife.

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Deba

Is a knife designed for fish butchery. One of the key features of traditional Japanese knives is that they have a single-bevel blade, meaning they are sharpened completely on one side, and intended for right-handed use. (Left hand side are also available, Chat with us if you don´t find any)

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Sujihiki

A sujihiki is a great knife to butcher and slice all type of fishes. As difference to a yanagiba, a sujihiki is a double bevel knife. Allows you to slice to both sides and make it suitable for left or right hand user

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Sakimaru

Is particularly useful for trimming away sinew and fat from big Tuna, slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

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Let´s have a look to all Fish knives

Unbeatable Price-Quality

  • Ryu Toku - Filleting series | 2 Knives Set - Japaneseknivesau

    Best seller

    Choose for more than 100+ clients.

    Only for $190

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  • Big boys

    This knife set is the perfect fit for a sushi master who´s looking for a racehorse.

    Only for $260 & free shipping.

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  • Seki Mae - Sakimaru, 270 mm | High carbon steel - Japaneseknivesau

    Big fishes

    If you work with tuna and big fishes, a sakimaru knife is what you need.

    Only for $335

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