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Fish Preparation Set: Yanagiba Hasaki Series Knife + accessories

was €115.90 Special Price €90.00 €73.77
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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This set of Ambrogio Sanelli for cleaning and preparing fish is the ideal set to use the right tools in the kitchen and work your fish precisely and safely. The set includes: No. 1 Yanagiba knife cm. 24 of the Hasaki series by Ambrogio Sanelli with Nitro B X50CrMoV15 special stainless steel blade with nitrogen, which allows to obtain a uniform microstructure with excellent corrosion resistance and a final hardness after heat treatments up to 57-59 HRC .
Sharpening is done on one side of the blade.
Thanks to this feature, the cut material only comes into contact with the blade for a short time and the friction of the cut material is thus reduced to a minimum. This type of wire is ideal for making a long and progressive cut, for finely slicing and filleting fish. A blade sharpened only on one side is believed to cut better and sharper, but requires more skill in its use than a blade sharpened on both sides.
The handle is made of acetal resin (POM), which makes the knife comfortable and perfectly balanced when cutting.
Yabagi Sashimi blade perfect for slicing fish.
Blade thickness 2 mm. No. 1 Oysters-mussels and seafood . Perfect tool for April the shells of your seafood. Total length cm. 18, blade length cm. 6.5 width 2.7 cm. Nylon handle, protection guard 5.5 x 3.8 cm. Sharp blade No. 1 Triangle professional fish scale in stainless steel with interchangeable blade for thin or large scales. The scales of different sizes can be easily removed.
It is sufficient to remove the blades with a simple gesture and to place the blade most suitable for the fish you need to scale. The scales are collected, after being removed, inside the protection with which the fish scale is equipped.
You can keep your workplace clean. The structure is all in stainless steel, the handle in plastic.
Total length cm. 23
No. 1 Stainless steel diagonal cutting pliers , robust, excellent for extracting even large bones from your fish, with diagonal oblique cutting to guarantee excellent grip.
Made of stainless steel, it has a total length of cm. 13.
Width of the oblique cut cm. 1.2
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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What are the essential basic tools in the kitchen?
Essential tools include good quality knives, cutting boards, pots and pans of various sizes, ladles, spatulas, whisks, and bowls. These tools allow you to easily handle most everyday cooking tasks.
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What is the best material for pots and pans?
It depends on the use: stainless steel is versatile and durable, cast iron retains heat well, aluminum is lightweight and has excellent heat conductivity, while ceramic offers a non-stick surface without chemicals.
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How do I choose the best cookware set?
Consider the material (stainless steel, aluminum, copper), compatibility with your stovetop, the number of pieces included, and ease of cleaning. A good set should be versatile and long-lasting.
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How can I prevent damage to pots and pans over time?
Avoid using metal utensils on non-stick coatings, do not heat pots empty, and clean them with soft sponges. When storing, protect surfaces by stacking pots with cloths or separators to prevent scratches.
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