• Yanagiba (Sakimaru)

  • 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

  • The Yanagiba is the most common type of sashimi knife, known for its ease of use. The name comes from its blade shape, which resembles the leaves of a willow or iris leaf. The defining feature of the Yanagiba is the smooth curve from the heel to the tip, which makes it ideal for pull cuts, allowing for clean, beautiful slices of sashimi. Additionally, it is easy 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(Sakimaru) Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

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

  • Honbazuke

    2. Genuine Sharpness

    We offer free Honbazuke sharpening performed by skilled craftsmen, ensuring that you experience the authentic sharpness of a true Sakai knife.

  • 3. Lifetime Knife Use

    Each knife comes with a free Saya (protective sheath) for added durability. We also offer after-sales service through a trusted Sakai City workshop to maintain your knife's performance.

  • What is a Yanagiba (Sakimaru)?

  • Recently, Yanagiba (Sakimaru) has become a popular style.
    Yanagiba (Sakimaru) was originally used as a sashimi knife in the Kanto region.
    It has a very cool style that makes you imagine the form of a Japanese sword.
    It is very cool and looks like a Japanese sword. Therefore, when you draw sashimi at the counter or in other conspicuous places, you may attract the attention of customers.
Yanagiba

Uses for Yanagiba (Sakimaru)

Yanagiba (Sakimaru), which is used for slicing sashimi, has the same purpose as a regular Yanagiba.
It is a Japanese knife that can be used to make sashimi without damaging the fibers of the fish meat.

What is a Japanese fish knife called?

FAQ About Yanagiba(Sakimaru)

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 are the advantages of a Sakimaru(rounded tip)?

The rounded tip reduces the risk of piercing ingredients during preparation, enhancing safety.

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.

The Origin of Craftsmanship

  • The Essence of Yanagiba Knives: A Fusion of Tradition and Craftsmanship

    The Yanagiba knife is an essential tool for preparing sashimi and other delicate dishes. When crafting these knives, every detail, from material selection to the fine honing of the blade, is meticulously attended to with no compromises. Special attention is given to the "ura-suki" (concave back) and the angle of the blade, as even the slightest imperfection can affect its performance. Each knife is carefully honed and adjusted by hand to ensure it achieves an optimal state.

  • Honing a Yanagiba knife isn’t just about achieving sharpness. It’s about striking the perfect balance between "cutting precision" and "smoothness", enabling the blade to effortlessly glide through ingredients while enhancing their natural beauty and flavor. This is why we carefully evaluate both the front and back of the blade throughout the process, making precise adjustments at every step.

  • Above all, our Yanagiba knives are designed with the user’s satisfaction in mind. They are crafted to fit perfectly in the hands of chefs, ensuring comfort even during extended use. Most importantly, our goal is to create a knife that inspires chefs to say, "This knife elevates my dishes to another level." That moment of connection is the greatest reward for us as craftsmen.

  • Each Yanagiba knife is imbued with the passion and dedication of its maker, even in the parts you cannot see. By preserving traditions while embracing new techniques, we strive to continually refine and innovate. We invite you to experience the unparalleled sharpness and beauty of these knives for yourself.
Sakai Traditional Craftsmen Collection