Every detail of a Japanese knife has meaning.

In particular, the Yanagiba, a traditional Japanese knife for slicing sashimi, is a tool where every motion and touch can affect the quality of the dish. In recent years, a variation known as the Yanagiba (Sakimaru)—a Yanagiba with a rounded tip—has been gaining quiet popularity among professionals.

This seemingly minor change—the rounded tip—carries with it a deep blend of beauty, functionality, safety, and cultural reverence.

The most distinct feature of the Yanagiba (Sakimaru) is its gracefully rounded tip.
This design resembles the kissaki (tip) of a traditional Japanese katana and embodies the spirit of Japanese aesthetic tradition.In modern culinary spaces—especially open kitchens where chefs perform in front of guests—the presence of the knife becomes part of the dining experience. The elegance of movement, the subtle gleam of steel, the rhythm of slicing—these things matter.

The Yanagiba (Sakimaru), with its poised and sword-like silhouette, is a knife made not just to cut, but to “perform” as a visual extension of the chef’s philosophy. It’s more than a tool—it’s a quiet yet powerful statement.

But this rounded tip isn’t just about looks.
It also brings practical advantages to professional use.

For example, when preparing delicate sashimi, a pointed tip can sometimes pierce too deeply or enter the flesh at the wrong angle. This can lead to minor tearing or a murky cut surface, even in the hands of a skilled chef.

The beauty of the rounded tip is in how it glides into the fish without resistance. In the precise "pull-cut" technique used with Yanagiba knives, the rounded end reduces unwanted pressure, allowing clean, glossy cuts that maintain the integrity of the fish.

This is especially important for ultra-delicate dishes like fugu sashimi, where precision down to the millimeter defines the craft.

Another key benefit of the rounded tip is enhanced safety.

Due to the Yanagiba’s long and slender shape, its pointed tip has always been vulnerable—easy to chip, drop, or accidentally stab the cutting board or even a hand.

By rounding the tip, the contact with the cutting surface becomes gentler, creating a buffer of safety and mental ease during high-pressure tasks.

In other words, the knife begins to adapt to the chef—not the other way around.

This not only prevents injuries, but also helps maintain focus and flow, making it a highly appreciated feature in fast-paced professional kitchens.

Interestingly, the Yanagiba (Sakimaru) represents a hybrid of two traditional Japanese knives:

• The Kansai-style Yanagiba, known for its long, graceful slicing.
• And the Kanto-style Takohiki, with its straighter edge and rectangular tip for better handling.
  

The rounded tip draws from both, offering the visual elegance of the Yanagiba and the versatility of the Takohiki. It’s a harmonious evolution born from regional techniques and modern needs.

This fusion of past and present makes the Yanagiba (Sakimaru) not only a functional upgrade, but also a symbol of how Japanese cutlery continues to evolve in a global culinary context.

To a Japanese chef, a knife is not just a tool.
It is an extension of their skill, spirit, and story—a silent yet eloquent face of their craft.

The Yanagiba (Sakimaru) blends tradition and innovation, form and function, elegance and utility. It is a knife that tells a story, not just about food, but about the philosophy behind it.

That’s why it’s gaining attention not only in Japan, but also among discerning chefs around the world.

Why is the tip of the Yanagiba knife rounded?

Because this small change embodies a big idea: to unite beauty, performance, safety, and cultural identity in one refined form.

In those few millimeters of curvature, we find the essence of Japanese craftsmanship—a culture that breathes life and meaning into even the smallest design details.