Types of Knives: Q4-Yanagiba (Kiritsuke)

If the video does not appear, please click the play button (▷) to watch.

An angled tip that demands mastery and makes a statement.

The Yanagiba (Kiritsuke) is a striking variation of the classic sashimi knife, defined by its angled tip and heavier, straighter blade. This design brings stability and precision to specific slicing techniques, but it also increases resistance—requiring advanced skill to handle properly. Its sharp tip enhances cutting versatility, though it must be maintained carefully to avoid damage. Compared to standard Yanagiba, the Kiritsuke is generally more expensive due to its larger steel billet and more complex shaping process. For most chefs, the traditional Yanagiba provides a practical balance of sharpness and control. Yet for those who seek individuality, challenge, and a commanding presence in the kitchen, the Yanagiba (Kiritsuke) stands as a powerful choice that symbolizes both refinement and boldness.