Yanagiba (Kiritsuke)

  • When choosing a traditional Japanese sashimi knife, the Yanagiba and its notable variation, the Kiritsuke, are among the most widely used. Each offers unique features tailored to different slicing techniques and user preferences. Understanding these distinctions is key to selecting a knife that suits your culinary goals.

  • 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 (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, the Kiritsuke is generally more expensive, even when the blade length is the same. This is because it requiresa larger piece of steel to be shaped downin order to achieve its distinctive design, whichincreases material costs. When selecting a knife, it's important toconsider your specific needs and budget carefullyto choose the most suitable one.

Yanagiba(Kiritsuke) Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

What Is the Difference Between Traditional Yanagiba and Yanagiba (Kiritsuke)?

  • — The Unique Charms and Characteristics of Two Classic Japanese Sashimi Knives

    The art of slicing sashimi in Japanese cuisine is not merely a cooking technique; it embodies delicate aesthetics and the skilled craftsmanship of the chef. Supporting this refined moment is the Yanagiba knife.

    Both the traditional Yanagiba and the evolved Yanagiba (Kiritsuke) are specialized Japanese knives for sashimi, but they differ clearly in the shape of their tips and their resulting usability and handling.

    Understanding these differences can elevate not only the quality of your dishes but also your entire cooking experience.

  • Characteristics of Traditional Yanagiba

    The traditional Yanagiba is designed specifically to make beautiful “hiki-giri” (pull cuts) for sashimi.

  • Tip Shape

    • Slim and pointed, resembling an iris leaf
    • The blade edge often curves gently, allowing for smooth slicing motion

  • Usability and Handling

    • Specialized for hiki-giri: The long, slender blade and sharp tip excel at slicing fish flesh in one smooth pull, preserving the texture without crushing the fibers
    • Ideal for delicate work: Perfect for thin slicing and sashimi presentation
    • Great for everyday tasks: Highly versatile for basic uses like skinning fish
    • Elegant movement: Its flowing and graceful design expresses traditional Japanese aesthetics

  • Characteristics of Yanagiba (Kiritsuke)

    The Yanagiba (Kiritsuke) is an evolution of the traditional Yanagiba, designed to offer greater versatility and stability.

  • Tip Shape

    • Features a “kiritsuke” style tip—a sharply angled, diagonally cut point
    • The tip has more width and thickness, often described as diamond or triangular shaped

  • Usability and Handling

    • Highly versatile: The tip’s “waist” adds stability, making it useful beyond sashimi slicing
    • Excellent for decorative cuts: Sharp tip is ideal for intricate carvings and detailed cuts
    • Good for chopping herbs: The curve near the tip is closer to a straight edge, suitable for chopping scallions and other ingredients
    • Can handle light bone cutting: While not as heavy as a deba knife, it can manage some light work on bones
    • Modern, sharp look: Its angular, sleek design makes it popular for presentation, especially in front-of-house cooking

  • Which One Suits You Best?

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  • Traditional Yanagiba is recommended for those who:

    • Value traditional Japanese culinary technique and form
    • Want to bring out the delicate texture of sashimi with smooth hiki-giri slicing
    • Enjoy the flowing, elegant motion of classic knife work

  • Yanagiba (Kiritsuke) is ideal for those who:

    • Want a single knife to handle multiple purposes
    • Need a blade suitable for decorative cutting and chopping herbs
    • Feel comfortable with sharp, angular tips and appreciate a modern, straight-edged design, similar to Western knives

  • A Knife Is More Than Just a Tool — It Reflects the Soul of Your Cooking

    Both the traditional Yanagiba and Yanagiba (Kiritsuke) carry deep history and meaning, enhancing the skills and sensitivity of the user. Even the slightest difference in blade tip can change the beauty of the cut, the feel in your hand, and the taste of the dish.

    The passion in every slice begins with choosing the right knife.

    Find the one that best matches your cooking style and aesthetic sense.

FAQ About Yanagiba(Kiritsuke)

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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.

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.

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

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

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.

The Origin of Craftsmanship

  • The Timeless Craft of Yanagiba Knives—A Chef’s Trusted Partner

    A Yanagiba knife is more than just a tool for a chef; it’s a reflection of their skill, individuality, and dedication. Choosing the right shape isn’t simply a matter of personal preference—it’s deeply influenced by years of practice and the traditions passed down from their mentors.

  • The kiritsuke shape, in particular, enhances precision when filleting fish or preparing sashimi, showcasing the unique style of each chef. This design isn’t just about aesthetics—it’s about efficiency and functionality in every cut.

  • We craft each Yanagiba knife with meticulous attention, blending time-honored techniques with modern demands. Every detail is carefully considered to ensure the knife performs at its best in the hands of a skilled chef.

  • Through our Yanagiba knives, we strive to empower chefs to fully express their artistry and passion. Supporting their journey with tools they can rely on is the mission we hold close as craftsmen.
Sakai Traditional Craftsmen Collection