FKW-7L – Yanagiba for left-handed users

In the JAPANESE series, FKW knives with a traditional single-bevel kataba edge are available in versions tailored to both user groups. Models FKW-10, FKW-9, and FKW-7 are designed for right-handed users, while FKW-7L is created specifically for left-handed chefs, with the cutting edge positioned on the left side of the blade. This design ensures natural knife guidance, greater control, and true working comfort.

Japanese cuisine is admired for its diversity, complex flavors, and refined aesthetics. Fish dishes such as sashimi and nigiri hold a special place within it. The traditional Japanese Yanagiba FKW-7L was designed precisely for preparing these dishes. Its extremely sharp, single-bevel kataba edge is a hallmark of classic Japanese knives and the key to flawless slicing.

The blade glides through the fillet in one long, smooth motion—almost without resistance—producing perfectly smooth slices with the fish’s structure left intact. When preparing sashimi and nigiri, the direction of the cut (against the grain) is also crucial, helping to bring out the best texture and flavor.

The FKW-7L allows for one of the more demanding sashimi techniques: USU-ZUKURI, which involves cutting very thin, nearly translucent rectangular slices. This technique is especially recommended for fish with a firmer, springier texture. Easier sashimi cutting techniques can be found in the descriptions of the longer versions: FKW-10L and FKW-9L.

In minimalist dishes where fish takes center stage, aesthetics are essential—we eat with our eyes first. With the FKW-7L, dishes gain a refined appearance, and guests experience truly memorable culinary sensations.

Like any professional knife, a Yanagiba requires proper care and regular sharpening. All necessary information can be found in the guides available on our website.