• Yanagiba

  • When it comes to crafting the perfect sashimi, the Yanagiba stands out for its exceptional design and functionality. With its long blade length and single-bevel edge, this knife is tailored for precise and clean cuts, enhancing both the texture and presentation of your culinary creations. Whether you're a professional chef or a home cook with a passion for Japanese cuisine, understanding the unique features of the Yanagiba can elevate your cooking experience and ensure every slice is as perfect as the last. Explore the two key attributes that make the Yanagiba an indispensable tool in the kitchen.

  • The Two Key Features of Yanagiba

  • 1. Long Blade Length

    One of the standout features of the Yanagiba is its long blade length. This extended length allows you to make smooth, single cuts through ingredients. When preparing sashimi, the long blade helps to slice the fish cleanly without disrupting its texture, preserving a smooth and delicate feel. By avoiding a sawing motion, you maintain the fish’s quality and flavor, resulting in high-quality sashimi with a refined appearance and taste.

  • 2. Single-Bevel Edge

    Another significant feature of the Yanagiba is its single-bevel edge. This design offers a sharper and more precise cutting edge compared to double-beveled knives. The single-bevel edge allows for clean, effortless slicing, with the flat side (the "ura" or back) ensuring that the knife doesn’t stick to the food. This results in a neat cut and helps maintain the sharpness and durability of the blade. The single bevel design enhances the ability to achieve sharp, defined slices, improving both the visual appeal and taste of the sashimi.

  • These features make the Yanagiba an essential tool for chefs who prioritize precision and quality in their culinary creations.

Yanagiba Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. High-quality Japanese knives

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.

  • What is a Yanagiba?

  • Cut the fish at once with a long, thin, thin blade so as not to crush the fish cells.

    Yanagiba is a type of traditional Japanese kitchen knife with a long blade used for thin slicing of raw fish and seafood. It is not suitable for scaling or filleting fish, as it is specifically designed for making sashimi.
    While many associate the Yanagiba with Japanese knives because of its resemblance to a Japanese sword, it actually came about 100 years after other traditional Japanese knives such as the Deba and Usuba.
Yanagiba

Uses for Yanagiba

Yanagiba is a Japanese knife that can be used to make sashimi without damaging the fibers of the fish meat. This knife is essential for those who cook fish, particularly sashimi.

What is a Japanese fish knife called?

FAQ About Yanagiba

Knife_forging_process

What is a Yanagiba knife used for?

The Yanagiba knife is a traditional Japanese knife primarily used for slicing raw fish. It is ideal for preparing sashimi and sushi, allowing for long, smooth cuts with a single, fluid motion.

What are the characteristics of a Yanagiba?

A Yanagiba is one type of Japanese knife, specialized for thinly slicing seafood from fillets into sashimi. Its major distinguishing features are a longer blade length compared to other knives and a pointed tip.

What does "Yanagiba" mean?

The name "Yanagiba" is said to be derived from its resemblance to a willow leaf, which is long and narrow.

Is a Yanagiba necessary?

This knife is indispensable for making sashimi because it allows for a beautiful, clean cut of fish fillets with a single drawing motion.

How do I choose the appropriate size for a Yanagiba?

When selecting the size of a Yanagiba, it is common to base the decision on the size of the actual cooking area, the size of the cutting board, and the level of experience. As a guideline, consider the following:

  • Beginners: Approximately 240mm
  • Intermediate: Approximately 270mm
  • Advanced: Over 300mm

Additionally, for home use, sizes between 240mm and 270mm are common, while for professional use, sizes between 270mm and 330mm are typical.

Can you use a Yanagiba to cut meat?

While the Yanagiba is mainly designed for fish, it can also be used to slice thin cuts of meat. However, it is not suitable for cutting meat with bones or tougher cuts. For thinly sliced soft meats, it can be used, but a dedicated meat knife is generally recommended.

What is the difference between Yanagiba and Fuguhiki?

The main differences between Yanagiba and Fuguhiki are:

  • Blade Thickness: Fuguhiki is thinner
  • Usage: Fuguhiki is primarily for fugu (pufferfish)
  • Flexibility: Fuguhiki tends to be more flexible

The Origin of Craftsmanship

  • By learning about the processes of hardening and forging, you can truly appreciate the time, effort, and skill invested in creating each tool.

  • Through understanding these processes, you gain a firsthand sense of just how much care and expertise goes into making each tool. It’s essential to observe how the material gradually transforms as it's hammered, temperature adjusted, and shaped. Every step has meaning, each contributing layer by layer to the final product. When you understand this, holding the tool is not just about having an object; it’s about feeling the craftsmanship and passion embedded within it. This is why, each time you pick up a tool, you can sense the spirit of the maker coming through.