• What is a Japanese fish knife called?

  • JUNE 7, 2023

  • Embrace the precision of Yanagiba, Japan's revered fish knife, as KIREAJI guides you through its historical significance and expert use in seafood preparation.

  • Introduction: The Art of Japanese Seafood Preparation

  • Japan's culinary tradition is renowned for its exquisite seafood dishes, where the essence of fresh fish is celebrated. Central to this culinary art is a specialized tool designed for precision handling of seafood—the Japanese fish knife.

  • The Essence of the Yanagiba

  • Understanding the Name:
    In the realm of seafood preparation, the Japanese fish knife is known as the "Yanagiba," which means "willow blade" or "willow leaf blade." This name reflects the knife's elongated, slender design, reminiscent of the graceful willow leaf, crafted specifically for the fine slicing required in sashimi and sushi making.

  • Features and Functionality:

    • Blade Shape: The Yanagiba boasts a long, single-edged blade with a concave back and a sharp tip, designed for seamless slicing that preserves the integrity of the fish.
    • Blade Length: Available in lengths from 24 to 30 centimeters, the Yanagiba's size can be chosen based on the fish size and the chef's needs.
    • Cutting Technique: Employed with a pulling motion, the Yanagiba ensures uniform, delicate slices, crucial for maintaining the fish's texture and flavor.

  • Caring for Your Yanagiba

  • To maintain the Yanagiba's excellence, adhere to these care practices:

    • Hand Washing:
      Clean your Yanagiba by hand with warm, soapy water, avoiding harsh scrubbing that could damage the blade. Dry thoroughly after washing.
    • Storage:
      Protect the blade by storing it in a knife sheath or block, away from other utensils that could cause damage.
    • Honing and Sharpening:
      Keep the edge sharp with regular honing and seek professional sharpening when necessary to preserve the blade's precision.

  • Conclusion: Mastering Seafood Preparation with the Yanagiba

  • The Yanagiba is not just a knife; it's an extension of the chef's skill in the art of Japanese seafood cuisine. Understanding its design, functionality, and care will enhance your culinary experience, allowing you to savor and share the sublime beauty of Japanese seafood dishes.

Yanagiba


To master sashimi, the Yanagiba knife is essential.
Its long, single-bevel blade creates precise, beautiful cuts that enhance both the look and texture of your dishes.
Whether you’re a pro or a home cook, understanding this knife’s features will greatly improve your skills.

Yanagiba

Yanagiba (Sakimaru)

The Yanagiba and its variant, the Sakimaru, are popular traditional Japanese sashimi knives. Each has unique features suited to different slicing styles, so knowing their differences helps you choose the right knife for your cooking needs.

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

Yanagiba (Kiritsuke)

Among traditional Japanese sashimi knives, the Yanagiba (Kiritsuke) are especially popular. Each has distinct features, making it important to choose based on your slicing style and preferences.

Yanagiba (Kiritsuke)

The Origin of Craftsmanship

  • The Great Value Found in Small Things

    Even the most ordinary and small things, when deeply appreciated in your own way, can match the significance of the grandest experiences. As traditional Japanese knife makers, we hold each step in the crafting process with great care. Even the smallest task is approached with dedication and patience, for it is this accumulation that leads to a knife capable of breathing life into the hands of its user.

  • As artisans, taking pride in the things we create isn't just about the moments of great achievement. It's about recognizing that even the smallest of tasks carries a deeper meaning that contributes to something much greater. We believe that every single moment, no matter how small, shapes the future.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Crafted with Mastery

    Each knife is meticulously handcrafted by skilled artisans in Sakai. Sharp, strong, and beautiful—every cut carries the spirit and pride of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife comes with a wooden saya (sheath) for safe storage and handling. For those who wish, we also offer expert hand sharpening (honbazuke) so your knife is ready to use from day one.

  • 3. Supporting a Lifetime of Use

    KIREAJI knives are tools that grow with you. Through our paid aftercare services, we ensure your knife remains a trusted companion in your kitchen for years to come.