What is a Japanese fish knife called?

  • JUNE 7, 2023

  • Introduction: The Art of Japanese Seafood Preparation

    Japanese cuisine has long been celebrated for its exquisite seafood dishes, where fresh fish is treated with the utmost respect. At the heart of this art is a specialized tool that allows chefs to achieve the delicate precision required for perfect seafood preparation—the Japanese fish knife.

    The Yanagiba is the knife that defines the art of slicing fish with expert precision, making it an indispensable tool for sashimi and sushi preparation.

  • The Essence of the Yanagiba

    The name Yanagiba translates to “willow blade,” reflecting its elongated, graceful shape that mimics the soft curve of a willow leaf. This design is not just aesthetic but plays a critical role in the knife’s function.

  • Key Features of the Yanagiba

    • Blade Shape: The Yanagiba has a long, single-edged blade, typically concave on the back, allowing for smooth, clean cuts. Its sharp tip ensures precise slicing without disturbing the delicate texture of fish.
    • Blade Length: Yanagiba blades usually range from 24 to 30 centimeters, with size selection based on the size of the fish and the tasks at hand.
    • Cutting Technique: Unlike traditional Western knives, the Yanagiba is employed using a gentle pulling motion. This technique provides uniform, delicate slices, preserving both the fish's texture and natural flavors.

  • Yanagiba Care: How to Preserve Your Knife's Mastery

    A Yanagiba is more than just a tool; it's an investment in your craft. To ensure that your knife continues to perform at its best, proper care is essential.

    • Hand Washing: Wash your Yanagiba by hand using warm, soapy water. Avoid harsh scrubbing to prevent damage to the blade. Dry it thoroughly after washing to avoid rusting.
    • Storage: Always store your Yanagiba in a protective sheath or block, away from other utensils that could dull or damage the blade.
    • Honing and Sharpening: Regular honing helps maintain the edge. For profe

  • Conclusion: Mastering the Art of Seafood Preparation with the Yanagiba

    The Yanagiba is more than just a knife—it is a reflection of the chef’s skill and dedication to the art of Japanese seafood cuisine. When used correctly, it unlocks the ability to prepare fish with unparalleled precision, enhancing the beauty and integrity of every dish.

    By understanding its design, functionality, and care, you are not just using a knife—you are becoming part of a centuries-old tradition of Japanese culinary craftsmanship. The Yanagiba is a tool that connects chefs to the soul of Japanese cuisine, elevating your culinary experience and enabling you to share the beauty of seafood in its purest form.

The Soul of Sashimi Yanagiba Knife

  • The Soul of Sashimi Yanagiba Knife

    The Yanagiba is engineered for one purpose: to slice fish in a single, effortless stroke.
    Its long, single-edged blade preserves the fish’s natural texture and flavor with unparalleled precision.

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

  • The Great Value Found in Small Things

    Even the smallest, most ordinary moments, when fully appreciated, can hold the same significance as the grandest achievements. As traditional Japanese knife makers, we approach every step of the crafting process with reverence. Each action, no matter how simple, is performed with dedication and care. It is through this accumulation of seemingly small tasks that a knife begins to take shape, ultimately breathing life into the hands of its user.

  • For us as artisans, pride in our craft is not just found in great moments of achievement. It lies in the recognition that even the most modest of tasks carries deeper meaning and contributes to something much greater. Every small effort, every quiet moment, shapes the future of the craft, and ultimately, the future of the knife.

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.