Sashimi Knife / Yanagiba Knife
Discover how to use a traditional Japanese Sashimi knife（Yanagiba knife） with confidence and precision.
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If you’re looking for the perfect Sashimi knife, explore our carefully curated selection and choose the best Sashimi knife for your kitchen.
Best Sashimi Knife
Best of Sashimi Knives
  HONMAMON 
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  "YOSHIKAZU TANAKA"
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  'SHIGEKATSU'
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Best Sashimi Knife Set
Best of Sashimi knives 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 (sashimi knife uses)
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 |
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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 |
