A traditional Japanese blade that finishes delicate raw fish with a glossy face, without crushing the cells. Using its length, a single smooth pull toward you yields sashimi with crisp edges and a superb mouthfeel.
The smoothness and beauty of a cut that only "pull-cutting" can give.
Thanks to the single-bevel (kataba) structure that defines a Japanese knife, cut ingredients release cleanly from the blade, sealing in flavor and moisture without crushing. Beyond sashimi, it shines at delicate slicing such as roast beef.
※ Do not use for cutting bones or hard ingredients (it will chip the edge).
To pull-cut smoothly in one stroke, choose the blade length to match your board width and your reach.
Choose by the balance of the keen edge that is the yanagiba's appeal and the care it needs.
For the full differences and how to choose, see the See the steel guide →.
The yanagiba is standard as a right-handed single-bevel (kataba) blade, its edge angle calculated to pull ingredients straight. For left-handed customers we offer a dedicated left-handed single-bevel — please ask.
Because a yanagiba has a long blade, the balance point in the hand and how cleanly it releases on the pull are the keys to choosing. In store, try the keen edge and the fit with our test-cutting sponge.
Kanemitsu INOX Sashimi (Yanagiba) 240mm
Jikko Josaku Sashimi 270mm
Sabun Honyaki Mirror-Finished Yanagiba 27cm
Shown as examples. Many other sizes and brands are in store — please ask.
○ In stock · △ Few left, please ask · × Awaiting restock