• Yanagiba (Kiritsuke)

  • When selecting a traditional Japanese sashimi knife, three prominent styles often come into consideration: the Yanagiba, Kiritsuke, and Sakimaru. Each of these knives has its own unique characteristics, making them suitable for different types of cutting techniques and culinary tasks. From the smooth and versatile Yanagiba to the more specialized Kiritsuke and Sakimaru, understanding the differences between these knives is essential for choosing the right tool to enhance your kitchen experience.

  • Yanagiba

  • TheYanagibais the most common type of sashimi knife, known for its ease of use. The name comes from its blade shape, which resembles theleaves of a willoworiris leaf. The defining feature of the Yanagiba is the smooth curve from the heel to the tip, which makes it ideal forpull cuts, allowing for clean, beautiful slices of sashimi. Additionally, it iseasy to sharpen, making it a favorite among both beginners and professionals.

  • Yanagiba (Sakimaru)

  • The Sakimaru is characterized by its rounded tip. Like the Kiritsuke, it is made with a thicker blade, giving it a heavier weight. This design makes it less suitable for precise tasks that rely on the tip of the blade. Using the tip for delicate cuts can be cumbersome, and the blade's shape is more difficult to maintain as sharpening tends to lower the tip over time. This results in a challenge to keep the blade's shape consistent.

  • Yanagiba (Kiritsuke)

  • The Kiritsuke features a distinctive angled tip, giving it a sharp, aggressive appearance. Compared to the Yanagiba, the Kiritsuke has a thicker blade and heavier weight. This added thickness increases resistance when cutting through ingredients, which can make it more challenging to handle. However, its straight blade makes it well-suited for specific types of cuts. Maintaining the sharpness of its tip requires special sharpening techniques, as the blade’s shape needs careful preservation.

  • Price Differences and Selection

  • Compared to the Yanagiba, both the Sakimaru and Kiritsuke tend to be more expensive, even at the same length. This is because they are made larger and then trimmed down to achieve their distinctive shapes, which increases the material costs. When choosing between these knives, it’s important to consider your specific needs and budget.

Yanagiba(Kiritsuke) Japanese Knife Collection

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  • What is a Yanagiba (Kiritsuke)?

  • Yanagiba (Kiritsuke)is a fusion of Kiritsuke Kitchen Knife and Yanagiba Kitchen Knife.
    Kiritsuke kitchen knives have been commonly used in the Kanto region, and are easy to use among Japanese kitchen knives, and have been popular as all-purpose kitchen knives for Japanese cooking.
    The characteristic of the kiritsuke type is its sharp and pointed cutting edge.
    Compared to the willow blade knife, the Kiritsuke type has a wider and thicker cutting edge, so the tip has a stronger waist and can be used stably when making a cut with the cutting edge.
    In recent years, the shape with a slightly warped peak has become popular in order to emphasize the sharpness of the blade.
Yanagiba

Uses for Yanagiba (Kiristuke)

Yanagiba (Kiritsuke), which is used for slicing sashimi, has the same purpose as a regular Yanagiba, but its tip is shaped like a beveled blade, making it easier to separate the ingredients.

What is a Japanese fish knife called?

Common Questions About Yanagiba(Kiritsuke)

Knife_forging_process

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 is a Yanagiba(Kiritsuke)?

A Yanagiba(Kiritsuke) knife is a fusion between a Kiritsuke knife and a Yanagiba knife. The defining feature of the Kiritsuke style is its sharply pointed tip. Compared to a traditional Yanagiba, the Kiritsuke Yanagiba has a wider and thicker tip, which provides stronger support at the tip, making it stable for initiating cuts.

In recent years, models that slightly curve the spine to accentuate the blade's sharpness have become popular.

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.

What is a comfortable length for a Yanagiba?

The recommended blade length varies depending on the size of the sashimi pieces you are preparing. Generally, for professional chefs, 300mm is recommended, while 240mm is suggested for home use. However, depending on your cooking space, a shorter length might be more suitable.