11-inch blade
The long blade gives you enough travel to draw from heel toward tip through a portion of fish in one controlled stroke.
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:
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- Canada: 5–10 business days
- United Kingdom & Australia: 7–12 business days
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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.
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Traditional Yanagiba Sushi & Sashimi Knife (11-Inch)
Sale price$ 108.00
Regular price$ 180.00
Built for the pull cut
An 11-Inch Single-Bevel Slicer for Sashimi, Nigiri & Delicate Seafood
The Yakushi Yanagiba is a specialist slicing knife—not a general-purpose chef knife. Its 11-inch blade, right-handed-optimized single bevel, 67-layer Japanese Damascus steel, and 245g weight are built around long, controlled pull cuts through boneless fish and other delicate proteins.
Specialist geometry
Why the Yanagiba Cuts Differently
The important distinction is not simply that the knife is “Japanese.” It is the combination of a long slicing blade and single-bevel edge that changes the cutting motion and sharpening requirements.
Single bevel
This is not the symmetrical double-bevel geometry used on most general-purpose kitchen knives. It requires its own handling and sharpening technique.
Right-handed optimized
The current product specification identifies this Yanagiba as right-handed optimized. Left-handed cooks should choose a purpose-built left-handed single-bevel knife or another compatible slicing profile.
Use the blade as intended
What This Yanagiba Is—and Is Not—For
Precision slicing
- Sashimi and nigiri fish slices
- Tuna, salmon, and other boneless fish
- Crudo and delicate seafood
- Carpaccio and carefully prepared boneless proteins
- Long, controlled single-stroke pull cuts
Heavy or twisting work
- Fish bones and fish heads
- Frozen food
- Hard squash or dense hard ingredients
- Rocking and heavy chopping
- Twisting, prying, or lateral force
- Repeated back-and-forth sawing
Let the length do the work
A Simple Pull-Cut Sequence
Begin near the heel
Position the heel of the blade against the prepared boneless fish portion while keeping your guide hand safely clear of the cutting path.
Draw through in one motion
Pull the blade smoothly toward you, using the 11-inch length to complete the slice with as little back-and-forth movement as practical.
Use light, controlled pressure
A Yanagiba is a slicer. Avoid turning the motion into a chop, rocking cut, or forceful saw through resistance.
Same knife, different quantity
Choose One, Two, or Three Yanagibas
The current selector offers the same Yanagiba in quantities of one, two, or three. Choose the single knife for normal personal use; multi-knife options make more sense for gifting, multiple workstations, or buyers who intentionally want identical knives.
Most home cooks
The straightforward choice when you need one dedicated Yanagiba for your own sushi and sashimi preparation.
Gift or second station
Useful when buying one to keep and one to gift, or when two separate prep stations need the same knife.
Multiple identical knives
Best treated as a quantity bundle—not three different blade profiles.
Preserve the single bevel
Care & Sharpening Need a Different Approach
Hand-wash with mild dish soap and dry the knife immediately. Store it so the cutting edge cannot strike other utensils. When sharpening is needed, preserve the original single-bevel geometry with suitable whetstones or use a professional who is experienced with traditional Japanese single-bevel knives.
Build the Right Sushi & Sashimi Setup
Use the specialist collection and care pages when you want more detail rather than forcing every topic onto one product page.
Useful independent references
Japanese Knife Context & Raw Seafood Safety
Quick answers
Yanagiba Sashimi Knife FAQs
What is this Yanagiba designed to cut?
It is designed primarily for clean slicing through boneless fish for sashimi, nigiri, sushi preparation, crudo, and other delicate seafood. It can also be used for carefully prepared boneless proteins.
Is the blade single bevel?
Yes. The current product specification identifies a single-bevel edge that is optimized for right-handed use.
What is the blade length?
The blade is 11 inches / 28.5 cm long. That extended length supports long pull cuts with less need for repeated sawing.
What steel does this Yanagiba use?
The current product specification states 67-layer Japanese Damascus steel. The page does not currently publish a separate core-alloy specification or HRC value, so this guide does not invent one.
Can a left-handed cook use this knife?
This specific Yanagiba is right-handed optimized. A left-handed cook should choose a purpose-built left-handed single-bevel knife or a suitable double-bevel slicer instead.
Can I use it on fish bones or frozen food?
No. Avoid bones, fish heads, frozen food, hard ingredients, heavy chopping, twisting, and prying. A Yanagiba is a precision slicer rather than a fish-butchering knife.
How should I sharpen a single-bevel Yanagiba?
Preserve the original single-bevel geometry with suitable whetstones and proper technique. If you are not comfortable sharpening single-bevel knives, use a qualified sharpener experienced with traditional Japanese geometry.
How should I care for the knife after preparing sashimi?
Hand-wash it promptly with mild dish soap, dry it immediately, and store it where the edge cannot contact other utensils. Keep raw-seafood preparation surfaces and tools properly cleaned to reduce cross-contamination.
Choose a Yanagiba when the slice itself matters
This is the specialist choice for cooks who want a long, right-handed single-bevel knife built around sashimi-style pull cuts—not a replacement for a chef knife, cleaver, or fish-butchering blade.
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.
