Japanese Yanagiba Sashimi Knife

Traditional Japanese Yanagiba Sashimi Knife

Perfect Cut Without Compromise

This knife is not just an ordinary kitchen utensil; it is a specialist. The blade, measuring 215 mm (approx. 8.5 inches), is crafted from high-quality stainless steel, which holds an edge excellently while being resistant to corrosion—a feature you will appreciate when working with acidic ingredients. The key feature here is the single bevel grind (Kataba). While one side of the blade is flat (or slightly concave), the other is ground at a sharp angle. This construction ensures that the sliced ingredient separates immediately from the blade without sticking, guaranteeing a clean and smooth cut without disrupting the meat's structure.

Thanks to its low weight of just 90 g (approx. 3.2 oz) and balanced wooden handle, the knife fits in your hand like an extension of your arm. It is ideal for the long pulling cut motion typical of Japanese cuisine.

Historical Insight: The Legacy of Samurai Swords

The shape of the Yanagiba knife stems from the long tradition of Japanese swordsmithing. During the Edo period (1603–1867), when the demand for swords declined, many blacksmiths shifted their skills to crafting kitchen knives. The Yanagiba, originating from the Kansai region (around Osaka), was designed to mimic the shape of a willow leaf. Its narrow and long blade was developed specifically to slice fish meat in a single stroke, rather than sawing back and forth, which would damage the delicate fibres and the taste of the fish. Today, you hold a modern evolution of this historic tool.

How to Care for Your Knife

Although the blade is made of stainless steel, this knife requires your care and respect to serve you well.

• Cleaning: Never put the knife in the dishwasher! Aggressive salts and hot steam would destroy both the edge and the wooden handle. Wash it gently with lukewarm water after every use and dry it immediately with a soft cloth.
• Sharpening: A standard honing rod (steel) is absolutely unsuitable for this type of knife. To restore the edge, you will be best served by high-quality Japanese waterstones with fine grit. You primarily sharpen only the beveled side.
• Sharpening a Knife Correctly
• Usage: The knife is intended exclusively for slicing soft ingredients (meat, fish, vegetables). Never use it to chop bones, frozen foods, or open cans—the brittle edge could chip.

For safe storage and transport, we recommend acquiring a suitable knife case or a magnetic strip to prevent the edge from dulling against other cutlery in your drawer.

Technical Specifications