Yanagiba — The Classic Japanese Sashimi Knife
The Yanagiba is a traditional Japanese knife created to bring out the true beauty of sashimi and sushi.
Its long, slender blade glides through fish without crushing the fibers — slicing as smoothly as silk being drawn apart.
You can often tell a knife’s precision from the cut it leaves behind, and the Yanagiba is exactly that — a mirror reflecting the skill of its craftsman.
Features of the Yanagiba Knife
The Yanagiba is a single-bevel knife designed for one clean pulling motion when slicing sashimi.
With a blade length typically between 240 mm and 330 mm, it’s used to draw through the fish rather than push,
preserving the integrity of the flesh and creating a flawless surface.
Most Yanagiba knives are forged from premium steels such as White Steel (Shirogami), Blue Steel (Aogami), or high-carbon stainless.
They maintain an exceptionally sharp edge and deliver a delicate, precise touch.
Handles are often crafted from natural woods, offering a secure, comfortable grip that feels almost like an extension of the hand —
lightweight, stable, and easy to handle even during long hours of work.
More than just a tool for clean slicing, the Yanagiba elevates the act of preparing sashimi itself into a graceful motion.
A Knife That Demands Sensitivity
The Yanagiba is not simply a “sharp knife.”
The slightest differences in angle, pressure, or blade entry can change the result.
That’s why chefs treat it with pride — honing and refining it every day as part of their craft.
But it isn’t only for professionals.
For anyone who wants to treat fish with respect and precision,
the Yanagiba offers a quiet sharpness and a sense of becoming one with the tool itself.
Chef-Selected Yanagiba Collection
Our collection features Yanagiba knives handcrafted by trusted Japanese blacksmiths from across Japan.
Each one embodies tradition, precision, and beauty in perfect harmony.
Feel the soul of the craftsman in every draw of the blade —
in that single, refined motion that completes each slice of sashimi.