Yanagiba / Sashimi Knife
A Yanagiba knife is a knife used for making sashimi. To cut sashimi cleanly, it must be sliced in one direction, which is why the blade is long and sharp. In the Kansai region, it is sometimes called Shobu or Masao because its shape resembles the leaf of an iris.
Nowadays, the Yanagiba knife is almost exclusively used for slicing sashimi. It is so popular that when people refer to a "sashimi knife," they are generally talking about the Yanagiba knife.
How to find
Japanese Yanagiba Knives
Best-Selling
Japanese Yanagiba Knives
  HONMAMON 
|
  "YOSHIKAZU TANAKA"
|
  'SHIGEKATSU'
|
How to choose a Yanagiba knife
Yanagiba knives are also known as sashimi knives. They can slice through ingredients without crushing the fibers, allowing you to create beautiful and delicious fillets with clean-cut surfaces.
How to measure a Yanagiba knife: The size (blade length) is measured from the tip to the "Machi" (the notch where the blade meets the handle). Please note that this is not the length of the cutting edge itself. Recommended sizes: 180mm–240mm for home use, and 270mm–300mm for professional use.
| Blade length | Purpose |
| 180~240mm | For Home |
| 270mm~ | For Professionals |
Types of Yanagiba Knives
| Single-edged | Double-edged |
Yanagiba knives are generally single-edged. |
Although it cannot cut sashimi as neatly as a single-edged yanagiba knife, it is easy to use for cutting and chopping like a chef's knife or a sujibiki knife, and since you can use it without worrying about which side has the blade, it can be used for a variety of ingredients. |
| Single-edged |
|
Yanagiba knives are generally single-edged.Single-edged knives allow you to cut the blade cleanly. Click here for |
| Double-edged |
|
Although it cannot cut sashimi as neatly as a single-edged yanagiba knife, it is easy to use for cutting and chopping like a chef's knife or a sujibiki knife, and since you can use it without worrying about which side has the blade, it can be used for a variety of ingredients. Click here for |
