Yanagiba Knife

Discover the best Yanagiba for you!

The traditional Japanese slicer

The Yanagiba, also known as the "willow blade" due to the shape of its narrow, long blade, slightly curved at the back to resemble a willow leaf, is a Japanese knife specialized in slicing fish cleanly and precisely. It is widely used in the preparation of sashimi and nigiri, providing an expert cut that preserves the integrity of the slices. In addition to its use for raw fish, the Yanagiba can also be used for filleting certain types of fish and slicing meat. 

How to use Yanagiba

It should be noted, however, that the Yanagiba's extremely fine cutting edge can be easily damaged. It is therefore essential to be careful when using it, and to avoid contact with bones. Improper handling could cause irreversible damage to the blade. It is therefore essential to take good care of this delicate knife to preserve its optimum performance.

Yanagiba features

The distinctive design of the Yanagiba has a number of notable features. The back of the knife, called the urusaki, is concave, creating an air space between the blade and the fish flesh. This makes it easier for the blade to detach from the flesh, guaranteeing smooth, even slices. At the same time, the bevel on the face of the knife, known as the shinogi, allows easy separation of sliced pieces of fish. These distinctive features contribute to the Yanagiba's efficiency and precision in its role as a specialized cutting knife.

In terms of dimensions, Yanagiba is generally available in a range of lengths from 210 mm to 330 mm. Selecting the appropriate size will depend on your personal preferences and the size of the fish pieces you plan to cut. Shorter versions will be better suited to detailed tasks requiring high precision, while longer versions will be more suitable for more extensive cuts.

In a nutshell, the Yanagiba is a Japanese knife specialized in the precise cutting of fish, particularly for sashimi and nigiri. Its narrow, long, curved blade is reminiscent of a willow leaf, hence its name. However, due to its delicate cutting edge, this knife should be handled with care, avoiding contact with bones. The unique features of the concave urusaki and shinogi bevel make it easy to separate the blade from the fish flesh and cut the pieces precisely. Choose the size of Yanagiba to suit your specific needs, bearing in mind that shorter versions offer greater precision while longer versions are suitable for extended cuts. With proper care, the Yanagiba will accompany you in the preparation of exquisite dishes for many years to come.