Yanagiba柳刃Sushi/Sashimi Knife240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.
The sashimi knife — one pull, one slice.
Long single-bevel blade, 270–330mm; clean cuts that preserve raw fish texture.
QUALITATIVE SPECIFICATIONS
WHY CHOOSE THE YANAGIBA
柳刃 ⎯ YANAGIBA ⎯ SUSHI/SASHIMI KNIFE
Overview
The yanagiba is a sashimi knife — long, single-bevel, built for slicing raw fish to order. At 270–330mm, it provides the reach for a single clean draw through a full fillet. No serration, no rocking, no back-and-forth. One pull, one slice. The reference knife for Japanese raw fish preparation.
Single-pull slicing
Designed for a single uninterrupted draw — one motion from start to finish. Sawing is a workaround; the correct technique is a clean pull cut through a properly sharpened blade. The length is calculated for this motion.
Sashimi-grade
A properly sharpened yanagiba produces sashimi cuts with minimal cell damage — the flesh separates cleanly, texture is preserved, presentation is exact. This is not achievable with a general-purpose knife. The yanagiba is the correct tool for the job.
Extended reach
Extra length that translates directly to fewer strokes and cleaner results. More blade means completing the cut in a single motion without repositioning. The length is a functional choice, not an aesthetic one.
Single bevel
Ground on one side only. The flat back provides a reference surface and directional control; the bevel side creates extreme cutting acuity. Single-bevel geometry achieves a level of sharpness and separation that double-bevel knives can't match.
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