• Yanagiba

  • When it comes to crafting the perfect sashimi, the Yanagiba stands out for its exceptional design and functionality. With its long blade length and single-bevel edge, this knife is tailored for precise and clean cuts, enhancing both the texture and presentation of your culinary creations. Whether you're a professional chef or a home cook with a passion for Japanese cuisine, understanding the unique features of the Yanagiba can elevate your cooking experience and ensure every slice is as perfect as the last. Explore the two key attributes that make the Yanagiba an indispensable tool in the kitchen.

  • The Two Key Features of Yanagiba

  • 1. Long Blade Length

    One of the standout features of the Yanagiba is its long blade length. This extended length allows you to make smooth, single cuts through ingredients. When preparing sashimi, the long blade helps to slice the fish cleanly without disrupting its texture, preserving a smooth and delicate feel. By avoiding a sawing motion, you maintain the fish’s quality and flavor, resulting in high-quality sashimi with a refined appearance and taste.

  • 2. Single-Bevel Edge

    Another significant feature of the Yanagiba is its single-bevel edge. This design offers a sharper and more precise cutting edge compared to double-beveled knives. The single-bevel edge allows for clean, effortless slicing, with the flat side (the "ura" or back) ensuring that the knife doesn’t stick to the food. This results in a neat cut and helps maintain the sharpness and durability of the blade. The single bevel design enhances the ability to achieve sharp, defined slices, improving both the visual appeal and taste of the sashimi.

  • These features make the Yanagiba an essential tool for chefs who prioritize precision and quality in their culinary creations.

Yanagiba Japanese Knife Collection

Authentic Japanese Knives, Shipped Worldwide from Sakai.
More details: Global Delivery from Sakai

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) .

Why Do the Japanese “Pull” When Slicing Sashimi? — The Aesthetics in a Single Stroke

  • "Why do the Japanese slice sashimi by pulling the knife, rather than pushing or sawing?"

    The answer goes far beyond technique. It reflects a deep-rooted philosophy—a respect for the ingredient, a pursuit of beauty, and the soul of craftsmanship.

  • The Precision of the “Pull Cut”

    Japanese sashimi knives—yanagiba, fuguhiki, and others—are unlike any ordinary kitchen knife.
    Long, narrow, and single-beveled, they are designed specifically for the “pull cut”, a movement where the knife is drawn toward the body in a smooth, single motion using the full length of the blade.

    This method allows the chef to slice cleanly through the fish without damaging its delicate structure. A swift pull results in a clean cut, while sawing or pressing can easily crush the fibers.

  • Cutting Changes the Taste

    The most crucial factor in delicious sashimi is not breaking the cells.
    Fish flesh is incredibly delicate and full of moisture and umami. When improperly cut—by pushing or sawing—the drip (flavorful liquid) escapes, and the texture and appearance suffer.In contrast, a smooth pull cut leaves the surface intact, preserving both the natural flavor and the clean, glistening look of fresh sashimi.
    This is a clear reflection of the Japanese culinary philosophy: enhance the natural quality of the ingredient rather than overpower it.

  • Aesthetic Tools for a Purposeful Technique

    The length and thinness of the yanagiba are not for show. They allow the chef to use the knife’s own weight and length, requiring no excess force—just a quiet, purposeful draw.

    Here, efficiency meets elegance. The pull cut is not only functional but deeply expressive.

    In a single stroke, the chef reveals both his skill and his mindset.

    This is not just cooking—it is a ritual of presence, care, and respect, akin to a tea ceremony or calligraphy.

  • A Cultural Gesture in a Slice

    Japanese cuisine emphasizes not bold stimulation, but subtle, silent impact.
    It invites reflection:
    “Where did this fish swim? What kind of life did it live?”
    “How can I honor its journey in my preparation?”That’s why the cut matters. A single, graceful pull with the yanagiba can convey emotion, precision, and reverence—all in one fluid gesture.

  • Why the Pull Cut Matters

    To “pull” when slicing sashimi is to achieve the best possible appearance, texture, and flavor—but it’s also an act of cultural expression.

    It reflects the Japanese values of harmony, respect, and refinement.
    If you ever hold a yanagiba in your hands, try to feel the spirit behind it—a quiet mastery that speaks volumes without words.

Japan’s Sashimi Culture Was Born from a Razor-Sharp Knife

Sashimi is more than just raw fish—it’s a tradition, an art, and a precise culinary practice that could only have been born in Japan. At the heart of this refined cuisine lies a tool that made it all possible: the Japanese knife. In this article, we explore how the evolution of ultra-sharp knives shaped the rise of sashimi, and why the blade’s ability to cut with surgical precision is not just a detail—it’s the foundation of Japan’s raw fish culture.

Japan’s Sashimi Culture Was Born from a Razor-Sharp Knife

FAQ About Yanagiba

Knife_forging_process

The Yanagiba knife is a traditional Japanese knife primarily used for slicing raw fish. It is ideal for preparing sashimi and sushi, allowing for long, smooth cuts with a single, fluid motion.

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.

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.

When selecting the size of a Yanagiba, it is common to base the decision on the size of the actual cooking area, the size of the cutting board, and the level of experience. As a guideline, consider the following:

  • Beginners: Approximately 240mm
  • Intermediate: Approximately 270mm
  • Advanced: Over 300mm

Additionally, for home use, sizes between 240mm and 270mm are common, while for professional use, sizes between 270mm and 330mm are typical.

While the Yanagiba is mainly designed for fish, it can also be used to slice thin cuts of meat. However, it is not suitable for cutting meat with bones or tougher cuts. For thinly sliced soft meats, it can be used, but a dedicated meat knife is generally recommended.

The main differences between Yanagiba and Fuguhiki are:

  • Blade Thickness: Fuguhiki is thinner
  • Usage: Fuguhiki is primarily for fugu (pufferfish)
  • Flexibility: Fuguhiki tends to be more flexible

The Origin of Craftsmanship

  • The Art of Slicing Sashimi: The Perfection of a Single-Edged Knife

    When it comes to slicing sashimi, a single-edged knife is truly the best choice. The sharpness of this knife allows you to cut through the delicate texture of the fish without damaging it, creating the sensation that the fish is almost cutting itself. The characteristic of a single-edged knife is that its sharp edge on one side ensures smooth slicing, and the sashimi’s surface finishes beautifully, showcasing its elegance.

  • Not only does it enhance the visual appeal, but it also brings out the freshness and flavor of the fish. Using a single-edged knife that has been meticulously crafted by a skilled artisan, the taste of the dish is greatly elevated. The moment the knife touches the fish, its precision demonstrates the craftsmanship of the artisan. It is in that moment that the act of slicing sashimi transforms from just cooking to a work of art.

  • Yanagiba Knives—The Ultimate Design for Cutting Flavors

    The Yanagiba knife we craft is not just a tool. It is the ultimate design created to capture the flavor of the ingredients. Every time I use it, I am reminded of the profound purpose behind its form. As the sharp edge touches the food, its precision brings out the beauty of the ingredients, almost as if we are receiving nature's gifts in their purest form.

  • The distinctive shape of the Yanagiba knife—long, thin, and light—is not just for aesthetic appeal, but serves a specific purpose. For example, when cutting sashimi, the length and flexibility of the blade allow us to slice the ingredients without damaging them. This is the secret to bringing out the true flavors of the food.

  • Through years of refining my craft, I have come to fully appreciate how essential this shape is. The intention behind the design is transferred to the user, enhancing the natural taste of the ingredients. When you hold a Yanagiba knife, you will feel that connection too. It’s not just about cutting—it’s about dialogue with the ingredients. I believe that this tool, born from tradition, will breathe new life into your cooking.

  • The moment the knife comes to life, it becomes a reflection of the pride and passion of the chef, turning each slice into a masterpiece that enriches the table.
Sakai Traditional Craftsmen Collection