• 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. 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.

    Saya (Sheath) 

  • 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 (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

  • Shaping each piece by the feel of my own hands—each moment breathes life into the knife.

  • When crafting a knife, it’s not simply about carving and shaping metal. The subtle weight and texture sensed in the palm—each and every moment matters. These are the very instances that breathe life into the tool. As I shape and hone the blade, I imagine how this tool will be used. A part of the artisan’s spirit resides in every tool. The greatest joy is in the moment someone can feel that dedication through their use.