FKW-7 – pure pleasure in perfect cutting

Japanese cuisine captivates with its variety, depth of flavor, and refined aesthetics. Among fish-based dishes, sashimi and nigiri hold a special place—minimalist in form, yet uncompromisingly demanding in technique. It is precisely for these tasks that the traditional Japanese Yanagiba FKW-7 knife was created.

This is a true sushi master’s tool, featuring a single-bevel (kataba) edge, the hallmark of classic Japanese knives. The blade glides in one smooth, continuous motion along the entire length of the fish fillet, cutting cleanly rather than tearing. The result is perfectly smooth slices with an intact texture.

When preparing sashimi and nigiri, the direction of the cut—against the grain—is just as important. Combined with the blade geometry of the FKW-7, this allows results that simply cannot be achieved with ordinary knives.

This precise, professional tool also makes it possible to perform one of the most demanding sashimi techniques: USU-ZUKURI, which involves slicing fish into extremely thin, almost translucent rectangular pieces. This technique is especially recommended for fish with firmer, springier flesh, as the delicate slices make them more enjoyable to eat.

In minimalist dishes where fish takes center stage, appearance is just as important as flavor—the eye judges first. With the Yanagiba FKW-7, every sashimi and nigiri is presented beautifully, giving your guests a truly authentic Japanese culinary experience.

For those who prefer a longer blade, the FKW-9 and FKW-10 models are also available, offering greater freedom when working with larger fillets.

Every knife requires proper care and regular sharpening—all essential information can be found in our guides on the website.

With left-handed users in mind, the manufacturer has also created dedicated versions: FKW-7L, FKW-9L, and FKW-10L—each in a different length, with no compromise in quality or precision.