Japan’s Sashimi Culture Was Born from a Razor-Sharp Knife

  • June 12, 2025

  • Why Does Japan Have Such a Refined Sashimi Culture?

    The answer lies in one surprising element: the unmatched sharpness of the Japanese knife.

  • Sashimi as Technique, Not Just Food

    Sashimi is not merely “raw fish.” It is a culinary technique that requires cutting fish into impossibly thin slices without damaging its structure, preserving both its visual beauty and texture. This level of precision is only possible with a blade so sharp it borders on surgical.

  • The Birth of the Yanagiba

    While Japan has a long history of eating raw fish, it was the evolution of the Japanese knife—particularly the yanagiba—that allowed sashimi culture to flourish.
    Beginning in the mid-Edo period (18th century), as washoku (traditional Japanese cuisine) became increasingly refined, specialized knives were developed. The yanagiba, with its single-bevel edge and long, razor-sharp blade, was designed to slice through fish in one clean stroke without tearing the flesh.

  • Mastery of Cutting

    Consider this: when filleting delicate fish such as sardines or horse mackerel, an ordinary knife would crush or shred the flesh. But a well-crafted Japanese knife glides effortlessly, preserving the fish’s form and natural luster.
    This is why Japanese craftsmen did more than improve cooking—they perfected the art of cutting itself. The knife became not just a tool, but a precision instrument that defines an entire culinary culture.

  • Conclusion: The Knife that Reveals the Soul of Sashimi

    The rise of sashimi is inseparable from the evolution of the Japanese knife. Without such exceptional blades, the elegance and subtlety of sashimi would not exist.
    In the hands of a skilled chef, a Japanese knife doesn’t merely cut—it reveals the soul of the ingredient.
    Sashimi, in the end, is not just food. It is art, made possible by the unmatched sharpness of a blade.

The Soul of Sashimi: Born from a Razor-Sharp Blade

  • Sashimi Culture Forged by the Razor Blade

    Sashimi was born not from food, but from technique.
    A razor-sharp Japanese blade preserves the ingredient’s natural beauty, allowing it to reveal the soul within each cut.

Yanagiba

A traditional Japanese sashimi knife with a long, slender blade, designed for smooth single-stroke slicing. It preserves the delicate texture and natural flavor of raw fish, making it essential for authentic sashimi preparation.

Yanagiba

Yanagiba (Sakimaru)

A sashimi knife with a graceful curved tip, combining elegance and precision. Originating in Kansai, its katana-like profile is valued for both performance and presentation, enhancing the visual artistry of sashimi preparation.

Yanagiba (Sakimaru)
Ginsan Damascus Yanagiba (Kiritsuke) 300mm -Mirror Polished(both sides)

Yanagiba (Kiritsuke)

A hybrid knife blending sashimi precision with Kiritsuke versatility. Its wider, thicker blade handles sashimi slicing and various kitchen tasks, appealing to chefs who want both elegance and multi-functionality in one blade.

Yanagiba (Kiritsuke)

The Soul of Craftsmanship

  • Embracing Tradition and Growing Through Questions

    The desire to know is always alive in the heart of a craftsman. As we hone our skills, create tools, and refine techniques, it is essential never to stop asking questions. Each time we wonder what to learn or how to move forward, that curiosity becomes the key to taking the next step.

    In craftsmanship, the answers do not come from theory alone. They appear in tangible forms—shaped into the very tools we create. It is as if the experiences and wisdom we accumulate over time flow naturally into the steel, guiding us toward the future.

  • The answers to our questions may not always arrive in clear words. Yet, in the things we see and feel each day, wisdom quietly reveals itself. This process nourishes our craft, deepens our understanding, and lights the path toward the next challenge, the next creation.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.