FKW-9 Yanagiba – a cult knife of sushi masters

The traditional Japanese kitchen knife FKW-9 Yanagiba is a truly iconic tool among sushi masters. Its long, narrow blade is designed specifically for slicing raw fish fillets, preparing sashimi, and precisely separating skin from fish flesh. The extremely sharp, single-bevel (kataba) edge allows the knife to be guided in one long, smooth motion, producing perfectly clean slices of the desired thickness—even ultra-thin, almost translucent cuts. Single, uninterrupted strokes minimize damage to the fish’s muscle fibers, helping preserve its natural flavor, proper texture, and flawless appearance. This is especially important when preparing dishes made from raw fish, such as sashimi.

For fish with more delicate flesh, Japanese chefs sometimes use the KAKU-ZUKURI technique, which involves cutting the fish into regular cubes with sides of approximately 2 cm. This less common method allows for original, distinctive presentations that can pleasantly surprise guests both visually and in terms of taste. Other classic sashimi cutting techniques are described with the longer FKW-10 model and the shorter FKW-7.

The exceptional quality of MAC knives is the result of the work of experienced Japanese craftsmen, each of whom has specialized for generations in a specific stage of knife production. The entire process takes place in the city of Sakai, renowned worldwide for its tradition of blade-making. Thanks to this craftsmanship, MAC knives allow you to create dishes that impress not only with their flavor but also with impeccable presentation.

We would like to remind you that every knife requires regular sharpening. For this purpose, dedicated ceramic sharpeners work exceptionally well and are also available in our range.

For left-handed users, dedicated versions of this knife are available: FKW-10L, FKW-9L, and FKW-7L, offered in three different blade lengths.