What is a Yanagiba used for?

["Sashimi Slicing"] It is a foundational profile in Japanese kitchens and a popular pick at Knives and Stones for both home cooks and professionals.

What size Yanagiba should I choose?

Most chefs start with 270mm. 300mm and 330mm are favoured for large fish and pro-grade slicing where one continuous draw matters most.

How do I care for a Yanagiba knife?

Hand-wash with warm water and mild detergent, then dry immediately — never leave a Japanese knife soaking or air-drying on a rack. Avoid the dishwasher entirely. Use a wood or soft-plastic cutting board (not glass, ceramic, or stone) to preserve the edge. For sharpening, use whetstones in the 1000-grit range for maintenance and 3000–6000 grit for finishing. Carbon-steel blades benefit from a thin coat of food-safe camellia or mineral oil between uses to prevent oxidation.

Yanagiba

Q: What is a Yanagiba?

A Yanagiba (柳刃) is The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.. The yanagiba is the traditional single-bevel sashimi knife — 270–330mm, designed to draw a clean slice through raw fish in one motion.

柳刃

Sashimi Slicing 3D Model

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

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Sakai Takayuki INOX Stainless Yanagiba 300mm (11.8")

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