A Yanagiba knife is used for making clean, precise slices of raw fish for sashimi, sushi, nigiri, crudo, and other delicate seafood preparations. Its long blade and single-bevel edge are designed for smooth pull-cuts, helping you slice through fish in one motion without tearing or crushing the texture.
A Classy Handcrafted Knife,Will Impress Anyone.
Whether you're inviting guests over or just cooking for yourself, the Yakushi™ Yanagiba Sashimi Knife will make a last impression on yourself, your guest and your kitchen. Handcrafted with premium and durable materials, and equipped with a very elegant handle, this knife will undoubtedly take your cooking to the next level.
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Meet The Knife.
What is a Yanagiba knife?
A Yanagiba knife is a long, narrow, single-bevel Japanese knife used for slicing raw fish for sashimi and nigiri sushi. Its length allows smooth pull cuts that help preserve the texture and appearance of the fish.
Is a Yanagiba a sushi knife?
Yes. A Yanagiba is commonly used as a sushi knife, especially for slicing fish for sashimi and nigiri. For broader sushi preparation, cooks may also use a Deba for breaking down fish and a Nakiri or Usuba for vegetables.
Why choose the Yakushi Yanagiba?
The Yakushi Yanagiba Sashimi Knife combines an 11-inch single-bevel blade, 67-layer Japanese Damascus steel, and an ergonomic resin-wood handle for precise sashimi, nigiri, and seafood slicing.
11"Yanagiba Sashimi Knife
The All-Around Workhorse
Our Sashimi Knife features a beautiful, single-beveled blade that is incredibly durable and long-lasting. The blade is made with high-quality Japanese 67 layers Damascus steel, which is known for its superior sharpness and edge retention. This ensures that your knife will stay sharp for longer, reducing the need for frequent sharpening.
- 11" Sashimi Blade
- Handmade Ergonomic Handle
- Single-Beveled Design
- Can be used for slicing raw fish
The Yanagiba Knife: Precision for Perfect Sushi
The Yakushi Yanagiba Sashimi Knife is the ultimate tool for slicing raw fish with unparalleled precision. Designed specifically for making sashimi and nigiri sushi, this sushi knife ensures smooth, shiny, and uniform cuts that enhance the delicate flavors and textures of the fish. Handcrafted by master artisans, this knife for sashimi glides effortlessly through seafood, delivering restaurant-quality slices every time.
Read on to learn more about our high quality Japanese sashimi knives for sushi cuts.
What Sets the Yanagiba Sashimi Knife Apart?
Specialized for Sushi and Sashimi
The blade is expertly designed for creating thin, precise slices of raw fish and seafood, ensuring that delicate ingredients remain intact without tearing or crushing. This preserves the fish's structure and appearance, delivering visually stunning and exquisitely tasting results.
Single-Bevel Edge for Precision
With its single-bevel edge, the sashimi knife achieves unparalleled sharpness, allowing for clean, seamless cuts in a single motion. This feature is ideal for sushi chefs and home cooks aiming to achieve professional-level slicing accuracy.
High-Quality Japanese Damascus Steel
Crafted from 67 layers of premium Japanese Damascus steel, the blade offers superior sharpness and remarkable edge retention. Its design ensures the knife maintains its razor-sharp performance through extended use, minimizing the need for frequent sharpening.
Elegant Handle Design
The handle, made from solidified wood and blue resin, combines durability with a sophisticated aesthetic. Its ergonomic design provides a comfortable, secure grip, enhancing control and precision during delicate slicing tasks.
Elevate Your Sushi Knife Game
Crafted for precision and elegance, the Yakushi Yanagiba Sashimi Knife is a must-have for sushi enthusiasts and professional chefs alike. Create perfect sashimi slices and elevate your culinary presentation with a knife for sashimi designed for excellence.
P.S. Order now to bring the precision of a master sushi chef into your kitchen, backed by our 30-day money-back guarantee and 15-day test run.
Mastering the Art of the Slice: The Authentic Yanagiba Knife
If you have ever wondered why master chefs can glide through delicate raw fish with absolute effortless precision, the secret isn't just practice—it’s the Yanagiba knife. Often referred to simply as the ultimate sushi knife, the Yanagiba is a highly specialized Japanese blade engineered for one sacred task: slicing flawless, paper-thin sashimi and sushi rolls without bruising the delicate ingredients.
Standard kitchen knives crush and saw through food. The Yanagiba is designed to glide, preserving the cellular structure, texture, and pristine flavor of premium seafood.
The Secret of the Single-Bevel Edge
Unlike Western kitchen knives that are sharpened on both sides (double-bevel), an authentic yanagiba knife features a traditional single-bevel design.
The Razor's Edge: The blade is sharpened at an incredibly acute angle on only the right side. This creates a wedge-like sharpness that standard sushi knives simply cannot match.
The Concave Back (Urasuki): The backside of the blade is entirely flat and actually slightly concave. This creates a pocket of air between the steel and the fish, allowing ultra-thin slices of salmon, tuna, or yellowtail to effortlessly peel away from the blade without sticking or tearing.
The Mechanics of the "Pull-Cut" Technique
A Yanagiba is intentionally long—typically spanning 10 inches or more—for a very specific mechanical reason. It is designed entirely for the traditional pull-cut technique.
Instead of pushing down or sawing back and forth, a chef places the heel of the blade against the fish and pulls the knife backward in a single, fluid, sweeping stroke, finishing at the very tip. Because the blade never moves back and forth, there are no jagged edges, no ragged fibers, and zero tearing. Every piece of sashimi looks like polished marble and tastes exactly as the chef intended.
The Sushi Chef's Care Guide
Because of its ultra-fine, single-bevel geometry, a premium sashimi knife requires respectful maintenance.
- Never use a sawing motion: Let the weight of the steel and the pull-stroke do the work.
- Keep it clear of bones: This blade is a precision instrument meant exclusively for boneless proteins and delicate rolls; striking hard bones or frozen food can chip the fine edge.
- Hand wash only: Wipe down with a damp cloth immediately after use and dry completely to preserve the Damascus cladding and hybrid wood handle.
Technical Specifications
- Blade Style: Traditional Japanese Yanagiba (Sashimi / Sushi Knife)
- Grind: Single-Bevel (Right-Handed Optimized)
- Slicing Motion: Single-Stroke Pull-Cut
- Best For: Raw fish, crudo, delicate carpaccio, and pristine sushi rolls
Yanagiba Knife vs Sashimi Knife: What’s the Difference?
A Yanagiba is one of the most common types of sashimi knives. “Sashimi knife” is the broad category; “Yanagiba” refers to the long, narrow, single-bevel Japanese blade traditionally used to slice raw fish for sashimi and nigiri.
Yanagiba Knife vs Sushi Knife
Many people search for “sushi knife” when they actually mean a sashimi or Yanagiba knife. Sushi preparation can involve several Japanese knives, but the Yanagiba is the classic knife for slicing fish for sashimi and nigiri.
Yanagiba vs Sujihiki
A Yanagiba is typically single-bevel and specialized for raw fish slicing. A Sujihiki is usually double-bevel and more versatile for slicing cooked meats, roasts, and proteins.
What Size Yanagiba Knife Should You Choose?
For most home sushi and sashimi prep, an 11-inch / 28.5 cm Yanagiba gives enough length for smooth pull cuts while remaining manageable.
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3 Month Warranty
Although it looks very classy, our set is built like a truck. You most likely won't run into any issues with it. In any case, you can also contact our knife connoisseurs and we'll be able to serve your needs.
15 Day Test Run
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Still unsure?
We tried answering most questions below.
What is a Yanagiba knife used for?
Is a Yanagiba the same as a sashimi knife?
Yes. A Yanagiba is one of the most traditional Japanese sashimi knives. It is specifically designed for slicing raw fish into smooth, even pieces for sashimi and nigiri. While “sashimi knife” is a broader term, Yanagiba is the classic knife style most closely associated with professional sashimi preparation.
Can I use this knife as a sushi knife?
Yes. The Yakushi Yanagiba can be used as a sushi knife, especially for slicing fish for nigiri, sashimi, sushi rolls, crudo, and other delicate seafood dishes. It is best used for clean slicing rather than chopping, rocking, or cutting through hard ingredients.
Is this knife good for sashimi and nigiri?
Yes. This knife is designed specifically for sashimi and nigiri preparation. The long blade allows you to make clean single-stroke cuts, while the single-bevel edge helps create smooth, glossy slices of fish with minimal tearing.
Is the Yakushi Yanagiba single bevel?
Yes. The Yakushi Yanagiba features a traditional single-beveled blade. This type of edge is designed for precision slicing and is especially useful when preparing raw fish for sashimi, sushi, and nigiri.
What is the blade length?
The Yakushi Yanagiba has an 11-inch blade, which is approximately 28.5 cm. This longer blade length helps create clean pull-cuts through fish in a single smooth motion.
Is this knife right-handed or left-handed?
The Yakushi Yanagiba is right-handed optimized. Because it uses a single-bevel edge, it is best suited for right-handed users unless otherwise specified.
Can a Yanagiba cut meat?
Yes, a Yanagiba can slice boneless meat, cooked proteins, carpaccio, and other soft ingredients. However, it is not a general-purpose meat knife. It should not be used for chopping, cutting frozen food, or working around bones, because the fine single-bevel edge is designed for precision slicing rather than heavy-duty butchery.
Can this knife cut through fish bones?
No. A Yanagiba should not be used to cut through fish bones. It is a delicate slicing knife made for boneless fish and seafood. For fish bones, fish heads, or heavier breakdown work, use a Deba knife instead.
How do I sharpen a Yanagiba knife?
Sharpen a Yanagiba with a whetstone, focusing mainly on the beveled side of the blade while keeping the original single-bevel angle. After sharpening the beveled side, lightly remove the burr from the flat side with minimal pressure. Avoid using pull-through sharpeners, as they can damage the single-bevel geometry.
How do I care for a sashimi knife?
Hand wash your sashimi knife after use, dry it immediately, and store it safely in a knife block, sheath, magnetic strip, or protective case. Do not put it in the dishwasher. Avoid cutting bones, frozen food, hard vegetables, or acidic ingredients for long periods without wiping the blade. Regular drying and proper storage help preserve the edge, steel, and handle.
What is the difference between Yanagiba, Deba, and Sujihiki?
A Yanagiba is a traditional Japanese single-bevel slicing knife used for sashimi, nigiri, sushi, and delicate raw fish cuts. A Deba is a thicker, heavier Japanese fish knife used for breaking down whole fish, including cutting through small bones and heads. A Sujihiki is a long, double-bevel slicing knife used for boneless meat, fish, roasts, and general protein slicing. Choose a Yanagiba for precision sashimi cuts, a Deba for fish butchery, and a Sujihiki for versatile slicing.
We Get It, Trust Takes Time.
Shopping online can feel daunting and scary, especially without seeing the product first. Luckily, we made it easier for you.
