Yanagiba knife - Sashimi cm. 27 Hexagon Line

The Hexagon line represents one of the most ergonomic and contemporary interpretations within the Ambrogio Sanelli range. The handle design and overall knife balance are engineered to improve grip stability, safety and movement precision during intensive use. Compared to more traditional lines, the cutting experience feels more technical, modern and control-oriented.

The Hexagon line is particularly suited to professionals working long hours who place great importance on ergonomics, comfort and reduced hand fatigue. It is highly appreciated in dynamic professional kitchens where operational speed and continuity require a stable and secure grip.

The Hexagon line performs best in continuous and fast-paced preparation tasks where movement fluidity, grip control and blade stability directly influence work quality and productivity. It is especially effective in modern professional kitchens and repetitive cutting environments.

Maintenance follows a professional routine: regular sharpening, hand washing and immediate drying preserve cutting continuity, edge consistency and long-term ergonomic comfort.

Ambrogio Sanelli is one of the most recognisable historic Italian brands in the professional cutlery sector. Unlike many manufacturers focused primarily on extreme hardness or ultra-refined cutting precision, the Sanelli philosophy prioritises reliability, ergonomics, operational continuity and durability in everyday professional use. These knives are developed for long working sessions in professional kitchens, food laboratories, butcher shops and gastronomy environments, maintaining a practical balance between performance, comfort and ease of management.

The Ambrogio Sanelli philosophy is deeply connected to real professional knife use. The goal is not to create extremely delicate or highly specialised blades, but reliable and ergonomic tools capable of supporting intensive daily workflows. Each line is developed with a specific operational logic: some focus on robustness and productivity, while others prioritise ergonomics, comfort or a more refined cutting feel.

Ambrogio Sanelli knives are particularly suited to professional chefs, butchers, food industry operators, culinary schools and advanced users looking for reliable and practical cutting tools. Depending on the selected line, the brand can satisfy users seeking robustness and productivity as well as those preferring greater ergonomics, precision or cutting sensitivity.

Ambrogio Sanelli knives perform best in environments where operational continuity, reliability and comfort directly affect work quality. They are especially effective for intensive preparation tasks, repetitive cutting work and professional environments where knives are used continuously for many hours.

Maintenance follows a simple but professional approach: regular sharpening, hand washing and immediate drying help preserve cutting continuity, ergonomics and long-term durability. Compared to many very hard Japanese blades, several Ambrogio Sanelli lines are more forgiving and easier to manage during intensive professional use.