Long 11-Inch Blade
The extended blade provides enough reach to draw through fish from heel to tip in one controlled stroke, reducing the need for repeated sawing.
11-inch single-bevel Yanagiba for clean, single-stroke sashimi slicing.
Traditional Yanagiba Sushi & Sashimi Knife (11-Inch)
Create smooth, precise slices of sashimi, nigiri, and delicate seafood with an 11-inch blade designed for controlled pull cuts.
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Specifications
Shipping & Delivery
Orders are processed and shipped within 1–2 business days. Estimated delivery after dispatch:
- United States: 4–7 business days — free standard shipping
- Canada: 5–10 business days
- United Kingdom & Australia: 7–12 business days
Tracking details are emailed as soon as your order ships. International shipping charges are shown at checkout. Carrier delays may occasionally occur outside our control.
Returns & 3-Month Warranty
Try your knife at home with our 15-day satisfaction guarantee. If you’re not completely satisfied, contact us within 15 days of ordering to arrange a return and full refund.
Your knife is also covered by a 3-month warranty. If you experience a workmanship or quality issue, contact us with your order number and photos so we can help.
View our full Return Policy.
Traditional Yanagiba Sushi & Sashimi Knife (11-Inch)
Sale price$ 108.00
Regular price$ 180.00
BUILT FOR CLEAN, SINGLE-STROKE SLICING
Why You’ll Love the Yakushi Yanagiba
A Yanagiba is a specialist Japanese slicing knife made for preparing sashimi, nigiri, and delicate seafood. Its long, narrow blade supports a smooth pull-cutting motion that helps slice through fish without sawing, tearing, or crushing its delicate texture.
The Yakushi Yanagiba combines an 11-inch blade with 67-layer Japanese Damascus steel, a traditional single-beveled edge, and a solidified wood and blue resin handle. At approximately 245g, it provides controlled handling for precise seafood preparation.
Designed for Sashimi-Style Pull Cuts
An 11-Inch Blade for Smooth, Continuous Slicing
The extended blade length allows you to begin near the heel and draw the knife through the fish toward the tip in one controlled stroke. This reduces the back-and-forth motion that can leave ragged edges on delicate tuna, salmon, and other boneless seafood.
Single-Bevel Precision
The single-beveled edge is designed for accurate slicing and clean presentation. This Yanagiba is right-handed optimized and is best suited to cooks who are comfortable using or learning traditional Japanese single-bevel technique.
Balanced Control for Delicate Work
The knife’s approximately 245g weight gives it enough presence to move steadily through fish without requiring heavy downward pressure. Its solidified wood and blue resin handle provides a secure, comfortable grip during controlled pull cuts.
Made for Sushi, Sashimi, and Boneless Proteins
Use the Yanagiba for sashimi, nigiri, crudo, carpaccio, sushi fish slices, and other delicate boneless seafood. It can also make clean slices through carefully prepared boneless meat, but it is not intended to replace a general-purpose chef knife.
Use the Right Knife for the Task
A Yanagiba is a precision slicer—not a chopping or fish-butchering knife. Avoid bones, frozen food, hard ingredients, rocking cuts, twisting, prying, and repeated sawing motions. Hand-wash the knife with mild dish soap, dry it immediately, and store it where the edge cannot contact other utensils.
BUILT FOR THE PULL CUT
Cleaner Slices in a Single Stroke
The long 11-inch blade gives you the reach to draw from heel to tip through tuna, salmon, and other boneless seafood. Its single-bevel geometry supports controlled slicing with less sawing, helping preserve smooth texture and presentation.
KNOW WHAT YOU’RE BUYING
Why Choose a Damascus Yanagiba Knife?
A Yanagiba is a traditional Japanese slicing knife designed primarily for preparing sashimi, nigiri, and delicate seafood. Its long, narrow blade and single-beveled edge support smooth pull cuts that help preserve the texture, shape, and presentation of raw fish.
Traditional Single-Bevel Edge
Its right-handed-optimized single-bevel geometry supports accurate, controlled slicing for cooks learning or already comfortable with traditional Japanese technique.
67-Layer Japanese Damascus
Layered Japanese Damascus steel supports a sharp, durable slicing edge while creating the distinctive flowing pattern across the blade.
Balanced 245g Handling
The knife has enough presence to move steadily through delicate proteins without requiring heavy downward pressure.
How to Use a Yanagiba
Begin at the Heel
Place the heel of the blade against the portion of boneless fish you want to slice.
Draw Through in One Stroke
Pull the knife smoothly toward you, allowing the blade’s length and sharp edge to perform the cut.
Let the Blade Do the Work
Avoid heavy downward pressure, rocking, or repeated back-and-forth sawing that can damage delicate texture.
Yanagiba vs. Other Japanese Slicing Knives
Yanagiba vs. Sashimi Knife
“Sashimi knife” is a broad category. A Yanagiba is the classic long, narrow, single-bevel Japanese knife specifically associated with slicing fish for sashimi and nigiri.
Yanagiba vs. Sujihiki
A Yanagiba is single-beveled and specialized for precise raw-fish slicing. A Sujihiki is usually double-beveled and more versatile for slicing cooked meats, roasts, and other boneless proteins.
Yanagiba vs. Deba
A Yanagiba slices boneless fish after preparation. A Deba is thicker and heavier, making it the appropriate Japanese knife for breaking down whole fish, including heads and smaller bones.
Best Uses
- Sashimi and nigiri
- Tuna, salmon, and other boneless fish
- Crudo and delicate seafood
- Carpaccio and prepared boneless meat
- Clean single-stroke pull cuts
What to Avoid
- Fish bones, heads, and frozen food
- Hard vegetables and squash
- Rocking and heavy chopping
- Twisting or prying with the blade
- Repeated back-and-forth sawing
Care for the Single-Bevel Edge
Hand-wash the knife with mild dish soap, dry it immediately, and store it where the edge cannot contact other utensils. Maintain its original single-bevel geometry with suitable whetstones or use a sharpening professional experienced with traditional Japanese knives. Avoid pull-through sharpeners and dishwashers.
USE, CARE & SINGLE-BEVEL TECHNIQUE
Damascus Yanagiba Knife FAQs
Quick answers about sashimi slicing, single-bevel use, care, and choosing the right Japanese knife.
What is a Yanagiba knife used for?
A Yanagiba is designed for making clean, precise slices of raw fish for sashimi, nigiri, sushi, crudo, and other delicate seafood preparations. Its long blade supports smooth pull cuts through boneless fish in a single controlled motion.
Is this Yanagiba right-handed or left-handed?
This Yanagiba has a traditional single-beveled edge that is optimized for right-handed use. Left-handed cooks should choose a specifically left-handed single-bevel knife or a double-beveled slicing knife instead.
Can this Yanagiba cut bones, frozen food, or vegetables?
No. This is a precision slicing knife for boneless fish, seafood, and carefully prepared boneless proteins. Do not use it on bones, fish heads, frozen food, hard vegetables, or for chopping, twisting, and prying.
How should I sharpen and care for a Yanagiba?
Hand-wash the knife after use and dry it immediately. Preserve its single-bevel geometry with suitable whetstones or a sharpening professional experienced with Japanese knives. Avoid pull-through sharpeners, dishwashers, and storage where the edge can contact other utensils.
