Sashimi Knife / Yanagiba 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.
Best Sashimi Knives
Best of Sashimi Knife
  HONMAMON 
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  "YOSHIKAZU TANAKA"
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  'SHIGEKATSU'
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Best of Sashimi knife set
 MOTOKANE TOSA
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 AZUMASYUSAKU
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 HONMAMON Original Set Beginner's Fish Filleting Ginsan Stainless Steel Left-Handed
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How to choose a Sashimi 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 |
Sashimi Knife Cutting Techniques:
Hirazukuri vs. Sogikiri
A sashimi knife is designed to create clean, beautiful cuts that highlight the natural texture of fish. Two fundamental cutting techniques—Hirazukuri and Sogikiri—bring out different qualities in each type of fish. The table below summarizes their characteristics.
Comparison Table
| Cutting Style | Knife Angle | Resulting Shape | Best for | Texture |
| Hirazukuri (Flat Cut) |
Knife held upright | Thick, firm slices | Tuna, yellowtail, salmon | Springy and substantial |
| Sogigiri (Slanted Cut) |
Knife held at a shallow angle | Thin, wide slices | Sea bream, flounder, other white fish | Elegant, soft, refined |
Types of Sashimi 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 |
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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 |
