If you love Asian cuisine, you need Tramontina's Sushi 13"" stainless steel yanagiba knife with nylon handle. You will have greater precision with the high-performance stainless steel blade and nylon handle with antimicrobial protection. This 13"" knife ensures a firm, balanced grip and perfect cutting for top quality Japanese dishes. With Tramontina, you will impress everyone!

The high-performance stainless steel blade has a special edge for precise cuts. The nylon handle has antimicrobial protection to inhibit and reduce the growth of bacteria and fungi. This technology is incorporated during the handle injection process and lasts throughout the entire life of the product, but it does not eliminate the need to wash it.

Recommendations for use: Wash and dry the item thoroughly before first use. Sharp object: handle with care and keep out of the reach of children. For longer-lasting products, dry well before storing, including after removal from the dishwasher. Please recycle products and packaging according to existing recycling guidelines.

Gross Weight: 0.47 kg

Warranty: Warranty: 90-day warranty against manufacturing defects.

• Made in Brazil
  

H1: Tramontina Sushi Yanagiba Knife 13" – 34cm Japanese Slicing Precision for Sushi and Sashimi in NZ

H2: The Ultimate Sushi Knife for Clean, Single-Stroke Cuts

H3: Designed for Slicing Perfection

The Tramontina Sushi Yanagiba Knife 13" (34cm) is built for the art of precision slicing. With its ultra-sharp, single-bevel blade, this long, slender knife is perfect for slicing raw fish into clean, even sashimi or cutting sushi rolls without crushing them.

Whether you're a sushi enthusiast, a professional chef, or simply want to elevate your seafood prep at home, the Yanagiba offers effortless gliding motion, helping preserve the flavour, structure, and delicate presentation of every slice.

H2: What Is a Yanagiba Knife?

H3: A Traditional Japanese Knife for Sashimi Masters

The Yanagiba, meaning "willow blade" in Japanese, is traditionally used for preparing sashimi and sushi. Its long, narrow profile allows chefs to make long, single-pull slices through fish, preventing tearing and preserving clean surfaces—essential for beautiful plating and optimal taste.

Unlike Western knives that rely on a push-pull motion, the Yanagiba is used with precision draw cuts, ensuring minimal cell damage and maximum finesse.

H2: Key Features of the Tramontina 13" Yanagiba Knife

H3: 34cm Stainless Steel Blade – Long, Sharp, and Resilient

Crafted from AISI 420 stainless steel, the 34cm blade is exceptionally sharp and corrosion-resistant. The extended length allows for:

• Long, uninterrupted cuts through raw fish
  
• Slicing large fillets or full sushi rolls
  
• Clean separations without tearing or squashing
  

The blade is ground with a traditional single-bevel edge, optimized for ultra-smooth slices through delicate proteins.

H3: Slender Profile for Maximum Precision

The blade tapers to a razor-thin edge, making it ideal for exacting tasks like:

• Slicing sashimi-grade tuna or salmon
  
• Removing silver skin from fillets
  
• Preparing nigiri, sushi rolls, or decorative garnishes
  

H3: Ergonomic Handle for Grip and Balance

The non-slip composite handle is designed for secure, confident handling—even with wet hands. The elongated grip provides a comfortable balance against the long blade, reducing fatigue during extended slicing sessions.

H2: Perfect for These Common NZ Sushi & Seafood Tasks

H3: Sashimi Slicing

Whether you're working with kingfish, snapper, or salmon, this knife ensures perfect, uniform slices with a smooth pull-cut.

H3: Sushi Roll Portioning

The narrow blade easily cuts through seaweed-wrapped rolls without dragging or sticking, leaving clean edges and neat cross-sections.

H3: Filleting and Skinning Fish

With excellent control and a fine edge, the Yanagiba can also be used for filleting or removing skin in preparation for sashimi or poke bowls.

H2: Technical Specifications

H2: How to Care for Your Tramontina Yanagiba Knife

H3: Cleaning

Although dishwasher safe, it’s best to hand wash and dry immediately to preserve sharpness and avoid edge damage. Use mild detergent and a soft cloth or sponge.

H3: Storage

Keep your Yanagiba in a blade sheath, knife block, or magnetic strip. This prevents dulling, accidental nicks, and maintains its edge between uses.

H3: Sharpening

Due to the single-bevel edge, sharpening should be done with a whetstone (ideally 1000–6000 grit) or by a professional knife sharpener familiar with Japanese-style edges. Frequent honing with a ceramic rod helps retain sharpness.

H2: Why Choose the Tramontina 13" Sushi Yanagiba Knife in New Zealand?

• Sashimi-grade slicing performance at an affordable price
  
• Extra-long 34cm blade ideal for both home and professional use
  
• Precision-ground stainless steel stays sharp and resists corrosion
  
• Ergonomic, slip-resistant handle for full control during delicate prep
  
• Backed by Tramontina’s 100+ year reputation for knife-making excellence