A long single-bevel knife for clean, single-stroke sashimi slices.
A yanagiba is a long, single-bevelled slicing knife used to cut sashimi in one clean pulling stroke.
Slicing raw fish and sashimi where a clean, undamaged surface matters.
Length is about your board and your reach. Common lengths for this type: 240 · 270 · 300 mm.
White and Blue carbon steels take the keenest edge and are easy to sharpen but react to moisture; VG10 and stainless-clad are more forgiving for daily use. See the steel guide →
Single bevel — sharpened on one side for the finest edge. Left-handed options available — ask us.
Hold a few and draw each through our test-cutting sponge. You will feel which steel and length is yours in seconds.