Sushi knife
An informal umbrella term for knives used across sushi preparation, including fish slicing, vegetable work, trimming, and cutting assembled rolls.
Made for the pull cut
Sushi & Sashimi Knives for Clean, Precise Slices
The Yakushi Yanagiba pairs an extended 11-inch blade with right-handed single-bevel geometry to make smooth, controlled slices through boneless fish for sashimi, nigiri, crudo, and sushi preparation.
Single-stroke pull cutting
Right-handed single bevel
67-layer Japanese Damascus
Sashimi, nigiri & crudo
This collection currently features one specialist Yanagiba profile in single-, two-, and three-knife quantity options. Use the guide below the product grid to confirm that its length, handedness, technique, and intended tasks fit your kitchen.
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Purpose-built fish slicing
A Practical Guide to Sushi, Sashimi & Yanagiba Knives
“Sushi knife” is a broad shopping term. A Yanagiba is more specific: a long Japanese slicer made for drawing cleanly through boneless fish. It complements an all-purpose knife rather than replacing one.
Collection spotlight
Traditional Yanagiba Sushi & Sashimi Knife
Yakushi's current Yanagiba uses an 11-inch, 245 g blade made from 67-layer Japanese Damascus steel. Its right-handed, single-beveled edge is designed for a smooth heel-to-tip pull cut through prepared boneless fish, while the solidified wood and blue resin handle gives the knife its distinctive finish.
Before buying: this model is optimized for right-handed use. A left-handed cook should choose a dedicated left-handed single-bevel knife or consider a suitable double-bevel slicer instead.
Know the terminology
Sushi Knife vs. Sashimi Knife vs. Yanagiba
The terms overlap, but they are not exact synonyms. Understanding the difference makes it easier to buy for the task you actually perform.
Sashimi knife
A knife used primarily for slicing prepared boneless fish into clean portions for sashimi, nigiri, and related presentations.
Yanagiba
A long, narrow, traditionally single-beveled Japanese slicer associated with controlled pull cuts through boneless fish.
Use the specialist well
Appropriate Tasks—and Clear Limits
A fine single-bevel slicer performs best when it stays within its intended role. Use a different knife for whole-fish breakdown, hard ingredients, vegetables, or general chopping.
Use the Yanagiba for
- Sashimi and nigiri toppings
- Tuna, salmon, and other prepared boneless fish
- Crudo and delicate seafood presentations
- Carpaccio and carefully prepared boneless proteins
- Long, smooth, single-stroke pull cuts
Protect the edge from
- Fish bones, heads, shells, and frozen food
- Hard vegetables, squash, and hard pits
- Rocking, heavy chopping, or forceful impacts
- Twisting, prying, or scraping with the edge
- Repeated sawing and glass, stone, or ceramic boards
Let the blade length work
The Basic Yanagiba Pull Cut
Set a stable station
Use a clean, edge-friendly board on a secure counter. Pat the prepared boneless fish dry as appropriate and keep your hands and handle clean.
Begin near the heel
Place the heel against the fish and align the blade with the slice you want. Keep your guide hand clear of the cutting path.
Use one smooth stroke
Draw the blade through the fish from heel toward tip with light, controlled pressure. Avoid rocking, forcing, or sawing back and forth.
Build a complete workflow
Which Knife Handles Each Sushi Task?
A home sushi station often works better with a small group of complementary blades than with one knife forced into every role.
| Knife | Best suited to | Edge style | Important limit |
|---|---|---|---|
| Yanagiba | Final sashimi, nigiri, crudo, and boneless-fish slices | Traditionally single bevel | Not for whole-fish breakdown, bones, or chopping |
| Gyuto or chef knife | General trimming, herbs, mixed prep, and assembled rolls | Usually double bevel | Less specialized for long raw-fish presentation cuts |
| Nakiri | Cucumber, daikon, scallions, avocado, and garnish prep | Usually double bevel | Not a fish slicer or bone knife |
| Deba | Whole-fish breakdown when the knife is designed for it | Traditionally single bevel | Not intended for final sashimi presentation slices |
A sharp knife does not make raw seafood safe
Source seafood intended for raw consumption from a knowledgeable supplier and follow applicable storage, preparation, and health guidance. The FDA's seafood selection and handling guidance explains consumer precautions, including elevated risks for certain groups.
Protect the geometry
Care and Sharpening for a Single-Bevel Yanagiba
The long edge and asymmetrical grind need thoughtful maintenance. If you are not comfortable preserving single-bevel geometry, use a professional sharpener experienced with traditional Japanese knives.
Hand-wash and dry
Use mild dish soap and warm water, then dry the blade and handle immediately. Never use a dishwasher or leave the knife soaking.
Preserve the bevel
Maintain the original single-bevel geometry with suitable whetstones. Avoid pull-through sharpeners and routine double-bevel methods.
Store the edge safely
Use a correctly sized sheath, secure knife holder, or protected storage system. Do not leave the long edge loose against other utensils.
Complete Your Sushi-Prep Setup
Learn the full workflow, compare supporting blade shapes, and choose maintenance and storage tools that protect a fine Japanese edge.
Straight answers
Sushi & Sashimi Knife FAQs
What is a Yanagiba knife used for?
A Yanagiba is used for clean, precise slices through prepared boneless fish for sashimi, nigiri, crudo, and related seafood presentations. Its long blade is designed to complete the cut with a smooth pull rather than repeated sawing.
Is the Yakushi Yanagiba right-handed or left-handed?
The current Yakushi Yanagiba has a traditional single-beveled edge optimized for right-handed use. Left-handed cooks should choose a dedicated left-handed single-bevel knife or an appropriate double-bevel slicer.
Can this Yanagiba cut fish bones, heads, or frozen food?
No. It is a precision slicer for boneless fish and carefully prepared boneless proteins. Do not use it on bones, fish heads, shells, frozen food, hard vegetables, or for chopping and prying.
Can I use a Yanagiba to cut sushi rolls?
It can make some careful slices, but assembled rolls are not its primary specialty. A sharp double-bevel Gyuto, Santoku, or suitable chef knife is generally more versatile for cutting through rice, nori, vegetables, and mixed fillings.
Is an 11-inch Yanagiba practical at home?
Yes, provided you have enough clear cutting-board and counter space to use the full blade safely. The extended length is useful because it gives the cook more edge for a continuous heel-to-tip pull cut.
How should I sharpen a single-bevel sashimi knife?
Use suitable whetstones and preserve the knife's original single-bevel geometry. Do not apply a standard symmetrical sharpening method or use a pull-through sharpener. If the geometry is unfamiliar, choose a professional experienced with traditional Japanese knives.
What comes with the quantity options?
The product is offered as one Yanagiba, two identical Yanagiba knives, or three identical Yanagiba knives. Each uses the same 11-inch, right-handed single-bevel profile.
Make the Final Slice Count
Choose the Yakushi Yanagiba when clean sashimi and nigiri presentation matters—and when you are ready to use and maintain a specialist right-handed single-bevel knife.
